wort

The article presents the results of a study of the effect of sucrose and maltose concentration on the reproduction process of the yeast Saccharomyces cerevisiae. The studies were performed on samples of alcohol, baking, wine and brewer’s yeast. The regularities of the influence of sucrose and maltose concentration, the final concentration of yeast of different strains and the duration of the lag phase period were studied. The specific growth rates of the studied yeast strains at different concentrations of sucrose and maltose in nutrient media were determined.

The process of fermentation of beet molasses to ethanol using dry alcohol yeast Deltaferm AL-18, reactivated in wort with different dry matter content was studied. It is shown that the fermentative activity of these yeasts is higher than the generative one. The concentration of ethanol in the brew is maximum under the condition of reactivation of yeast in the wort (22 % CF). The density of yeast after fermentation decreases proportionally if the yeast is activated in the wort with a higher concentration.

The analysis of literature sources on the prospects of cultivation and use of spelt Triticum spelta L. in biotechnological processes is carried out. Today there is considerable interest in spelt. Spelt can be an alternative raw material in alcohol production, so its microflora has been identified. The wort was obtained by thermoenzymatic treatment of grain raw materials. The microflora of spelt and wheat wort was determined.

The basic requirements for raw materials for obtaining strong alcoholic beverages were researched. The analysis of the raw material base of Ukraine for the production of grain distillates is made. As a result of the analysis of the raw material base of Ukraine, the presence of quality raw materials for the production of grain distillates was confirmed. The peculiarities and component composition of the obtained product depending on the method of process realization were investigated. The influence of distillation method and organoleptic characteristics of grain distillate were considered.

Solving the problem of maintaining the activity of yeast in fermentation processes has been going on for a long time and is still an active research area. Conditions used for propagating and maintaining yeast should not be identical to those used for fermenting grain wort.

This article studies the influence of the ratio of water to milling and compositions of enzymes on the hydrofermentative processing and fermentation of wort. The results show that the optimal ratio of water to milling when using enzymes Amylex 4T and Diazyme SSF is 1:2.5. Вивчено вплив гідромодуля замісів і композицій ферментних препаратів на перебіг процесів гідроферментативного оброблення спельти та зброджування сусла. Результати показали, що оптимальним значенням гідромодуля замісу є  1:2,5 при використанні препаратів Амілекс 4Т і Діазим ССФ.