rye

The regularities of rye wort liquefaction using the Shearzyme 500L enzyme preparation have been studied. It was established that regardless of the rye grinding degree at the stage of thermo-fermentative processing using Amylex 4T simultaneously with Shearzyme 500L, the content of high molecular dextrins and sugars in the wort decreases, and the content of low molecular dextrins increases. Shearzyme 500L also increases the content of dissolved substances in the wort and decreases the wort's kinematic viscosity.

The qualitative and quantitative composition of volatile substances of distillates obtained by bioconversion of wheat and rye under the conditions of using different enzyme preparations complexes were studied. It is shown that the content of higher alcohols in rye and wheat distillates increases by 33 and 39%, respectively, for which Laminex BG2 was additionally used as a source of cellulase, and the concentration of furfural increases by 2.2-3.5 times.