FIELD: biotechnology, wine-making industry. SUBSTANCE: method of production of yeast used in production of sparkling wines involves change of cheap molasses as a carbohydrate source for the more high-priced but traditional blended wine materials and this change is carried out after 75-88% time of yeast culturing. Yeast obtained by this method is concentrated, treated with surface-active substances followed by their extrusion and drying. The proposed method ensures to obtain the main amount of biomass using molasses as traditional raw for yeast producing followed by switching yeast metabolism to traditional metabolic pathways that are characterized for yeast used in production of sparkling wines. EFFECT: improved method of yeast producing. 3 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF BAKER'S YEAST PRODUCING | 1992 |
|
RU2016896C1 |
| METHOD OF PRODUCING BAKER'S YEAST | 1992 |
|
RU2010854C1 |
| METHOD OF YEAST PRODUCTION | 1998 |
|
RU2119952C1 |
| METHOD OF BAKER'S YEAST PRODUCING | 1997 |
|
RU2099416C1 |
| METHOD FOR PREPARING DRY ACTIVE YEAST FOR FOOD INDUSTRY | 2001 |
|
RU2218393C2 |
| METHOD OF SPARKLING WINE PRODUCTION | 2007 |
|
RU2343191C1 |
| METHOD OF SPARKLING WINE MANUFACTURING | 2007 |
|
RU2341558C1 |
| YEAST STRAIN SACCHAROMYCES VINI USED FOR IN-BOTTLE PRODUCTION OF "SOVIET" CHAMPAGNE | 0 |
|
SU1686001A1 |
| STRAIN OF SACCHAROMYCES VINI YEAST USED IN PRODUCING EFFERVESCENT WINE | 0 |
|
SU1460076A1 |
| METHOD FOR PROCESSING OF DISTILLERY DREGS INTO FODDER | 2008 |
|
RU2384203C2 |
