FIELD: food industry.
SUBSTANCE: method provides for two stage thermal hydrodynamic and enzymatic treatment of the grain mash at 83°C maximum. After completion of the grain mash aging, at the second stage, hydrogen peroxide is added into the boiled mass so the mass has the hydrogen peroxide concentration of 0.1-0.2% in the semiproduct aqueous stage and then the mass is kept for 20 minutes. Then the boiled mass is saccharified with enzymatic agent, the wort is cooled, fermented and the obtained rectified brew is rectified.
EFFECT: reduced microbial contamination of the semiproducts of ethyl-alcohol production without impairing fermentative activity of the yeast and increased yield of ethanol.
1 tbl, 4 ex
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