FIELD: food products.
SUBSTANCE: invention refers to alcohol industry. Rectified alcohol production includes batching, boiling, saccharification, pasterurisation of wort produced, its cooling till the temperature of 50-52°C, sulphuric acid and nitrogen feed adding, cooling of the wort till the temperature of 30°C, seed yeasts adding, fermentation. Before the seed yeasts are added at the stage of cooling the following components are added: thiamine mononitrate, calcium pantothenate, biotin, cyanocobalamine, manganic sulphate, zink sulphate, copper sulphate.
EFFECT: invention allows to reduce fermentation time, increases output and quality of alcohol.
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