FIELD: chemistry.
SUBSTANCE: mixture of yeast suspension with sterile wort is treated through vibration at frequency of 5-11 Hz and amplitude of oscillations of 4-5 mm for 15-30 minutes with ratio of yeast suspension to wort equal to 1:40-50. The source of vibrations is placed inside the mixture at a distance of 1/3-2/3 from the surface of the mixture.
EFFECT: increased mass of cells of pure yeast culture and increased number of active (live) cells in the ready wine starter, faster wort fermentation which leads to a shorter process of preparing wine materials.
2 tbl, 4 ex
| Title | Year | Author | Number |
|---|---|---|---|
| WINE MATERIAL PRODUCTION METHOD | 2013 |
|
RU2539753C1 |
| METHOD FOR PRODUCTION OF YEAST CULTURE LYSATE | 2005 |
|
RU2291625C1 |
| METHOD FOR FLAVOURED WINE MAKING | 2012 |
|
RU2496862C1 |
| SACCHAROMYCES VINI PACA 86-10K YEAST STRAIN USED FOR PRODUCING WHITE TABLE WINES AND CHAMPAGNE MATERIALS | 0 |
|
SU1147750A1 |
| STRAIN OF YEAST SACCHAROMUCES VINI USED FOR MAKING CHAMPAGNE WINE STOCK | 0 |
|
SU1502615A1 |
| PRODUCTION METHOD OF WINE MATERIALS FROM HYBRID KINDS OF GRAPE | 2008 |
|
RU2378359C1 |
| METHOD FOR PRODUCTION OF YEAST LYSATE | 2004 |
|
RU2289264C2 |
| METHOD OF PRODUCING RED TABLE WINE MATERIALS | 2017 |
|
RU2661770C1 |
| METHOD OF KVASS PRODUCING | 1993 |
|
RU2061392C1 |
| METHOD OF PREPARING IMMOBILIZED BIOCATALYST AND BIOCATALYST FOR PRODUCTION OF ALCOHOL-CONTAINING DRINKS | 2006 |
|
RU2322499C2 |
