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What can you add to a bottle of distilled wheat mash besides sweet oblivion?
A reduction up to 7.6% of ethanol concentration was, for example, demonstrated when 109 CFU of lactic acid bacteria/ml were added to wheat mash, as a result of lactic acid production and possible competition with yeast for essential growth factors (Narendranath et al.1997).1997
Try a wheat mash.
Make a mash according to the wheat mash recipe, but substitute flaked, pre-gelatinized corn (maize) for the flaked wheat.
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The fermented wheat straw mash from each Petri dish was transferred into a blender (Waring commercial blender BN974, USA).
Around 2 g of inoculated wheat straw mash were distributed to each Petri dish and then incubated in a static incubator at 28 °C for up to 7 days.
The fermented wheat straw mash was directly transferred to a beaker containing 30 ml of 50 mM citric acid buffer per Petri dish.
Then 1 ml of this culture was added to 100 ml wheat grain mash in a 100-ml serum flask sealed by a rubber cork with a syringe needle through it and incubated at 30°C and 150 rpm.
As the concentration of pre-steamed rice and wheat in mash is very high (can be as high as 45%), the SSF and SSSLF process may decrease yeast cell growth inhibition with high sugar concentration and facilitate ethanol production in Chinese rice wine brewing.
The air in the distillery is heavy with the sour smell of the wheat-based mash fermenting in plastic tubs at the other end of the room.
There's none of that tricky, and very expensive, messing around with oak barrels and long-aging that goes into making whisky or cognac you simply ferment a mash of wheat, rye or potatoes, run the result through a still, filter it to remove the last vestiges of the oils and congeners that impart flavor, and stick it in the bottle.
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