YEAST ACTIVATION PROCESS Russian patent published in 2000 - IPC

FIELD: food industry. SUBSTANCE: preparation (0.1-0.5%) is added to wort together with pure culture of yeast Saccharomyces cerevisae. Preparation is obtained by plasmoptysis- mediated destruction of cellular walls and cytoplasmatic membranes followed by separation of resulting cellular juice from suspension and adding thereto 96% ethanol as stabilizer at 1:1 ratio. Pure yeast culture is cultured stepwise by reproducing it in gradually increasing amounts of wort and reseeding actively fermenting yeast from smaller wort volumes into greater ones. On reaching concentration of cells 160-170 millions in 1 ml of pure yeast culture biomass, process is stopped. Thus obtained biomass is placed into fermenter. Invention allows accumulation of pure yeast culture biomass process to be accelerated, yeast weight gain to be 2- 3-fold increased, starting fermentation of wort on the first fermentation day to be sped up, major fermentation process to be reduced by 2 days, flocculating capability of yeast, its resistance to autolysis, and its physiological properties to be enhanced. These properties are retained for 3-4 subsequent generations of yeast. EFFECT: improved fermentation characteristics. 2 ex