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very high gravity
Characterization of very high gravity ethanol fermentation of corn mash.
      
Ethanol was produced from very high gravity mashes of dry milled corn (35% w/w total dry matter) under simultaneous saccharification and fermentation conditions.
      
Production of 21% (v/v) ethanol by fermentation of very high gravity (VHG) wheat mashes
      
Very high gravity wheat mashes containing 300 g or more sugares per liter were prepared by enzymatic hydrolysis of starch and fermented with a commercial preparation of active dry yeast.
      
Very high gravity (>amp;gt;30 g dissolved solids per 100 ml) mashes were prepared from hulled and hulless oats and fermented at 20° C with active dry yeast to produce ethanol.
      
By using these enzymes and by decreasing the water to grain ratio, very high gravity mashes with low viscosity were prepared.
      
The efficiency of conversion of starch to ethanol was the same in normal and very high gravity mashes.
      
Lactic acid was added to batch very high gravity (VHG) fermentations and to continuous VHG fermentations equilibrated to steady state with Saccharomyces cerevisiae.
      
Improvement of very high gravity ethanol fermentation by media supplementation using Saccharomyces cerevisiae
      
The final ethanol concentration achieved was increased by 17% (to 103?g ethanol/l) when excess assimilable nitrogen was added to the batch very high gravity (VHG) ethanolic fermentations by Saccharomyces cerevisiae.
      
Very high gravity wort fermentation by immobilised yeast
      
Optimization of an ethanol production medium in very high gravity fermentation
      
 

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