METHOD FOR ACTIVATING ALCOHOLIC YEAST Russian patent published in 2006 - IPC C12N1/16 C12N13/00 

FIELD: food processing and alcoholic industry.

SUBSTANCE: method involves preparing alcoholic yeast suspension in industrial grain must and all volume of suspension is treated by acoustic field with the oscillation frequency 22 kHz and oscillation intensity 1.0 Wt/cm² for 3.5-4.5 min at temperature 28-34°C. Then suspension is removed in the amount 90-99% of all volume and remained 5-10% of suspension is subjected for repeated treatment by acoustic filed with oscillation frequency 22 kHz and oscillation intensity 1.0 Wt/cm² for 35-45 min at temperature 48-52°C up to achievement of yeast envelopes rupture to obtain the yeast extract. The prepared extract is mixed with suspension of treated yeast. Invention provides increasing the yeast biomass by 2-3 times, to accelerate fermentation of must in the first 24 h of fermentation, to reduce duration of fermentation by 10-12 h.

EFFECT: improved activating method.

2 ex