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The document outlines the fermentation process for vodka production, which involves using cereal grains or potato peels, water, and the enzyme amylase to convert starches into fermentable sugars. Yeasts, particularly Saccharomyces cerevisiae, are used for alcoholic fermentation, producing a low alcohol content that requires distillation to achieve the desired vodka strength of 40-70% ABV. Additionally, it discusses the performance of different yeast strains in ethanol production under varying sucrose concen
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