Ethanolic Fermentation of Rye Mashes: Factors Influencing the Formation of Aldehydes and Process Efficiency.

High concentrations of aldehydes may result in poor-quality agricultural distillate. We investigate the influence of the method of mash preparation, the initial pH of the mashes, and different yeast strains on the fermentation efficiency and concentration of aldehydes from C2 (acetaldehyde) to C7 (enanthaldehyde) in rye mashes. The tested factors were revealed to have a differentiated influence on both the process efficiency and the concentrations of aldehydes, especially in the case of the dominant acetaldehyde.