FIELD: food industry. SUBSTANCE: method involves introducing yeast into wort, fermenting it by continuous flow through a battery of successively-connected fermenters under atmospheric pressure, bleeding the recirculate and feeding it into head fermenter, introducing ferments into fermented fluid and discharging ripe mash from tail fermenter by applying vacuum to fermented mixture in first 4-5 fermenters of the battery. Then metabolites are taken off and condensed producing distillate, distilled or rectified. Before distilling, the distillate is mixed with low-alcohol ripe mash. EFFECT: higher efficiency. 2 cl, 1 dwg, 1 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF WORT FERMENTATION IN ALCOHOL PRODUCTION | 0 |
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