THE INFLUENCE OF THE REHYDRATION CONDITIONS OF DRY YEAST ON ITS ACTIVITY
Dry alcoholic yeast is increasingly used in the production of ethyl alcohol, especially low-power, which is not equipped with machines for growing pure yeast culture. The advantages of using dry yeast are reducing the duration of cultivation, reducing the cost of equipment and energy, microbiological purity. However, before introducing into fermenters, dry yeast requires the regeneration of its enzymatic activity, since physiological changes occur during drying.