FIELD: medicine.
SUBSTANCE: method provides introducing a preparation of active dry yeast Saccharomyces cerevisiae in water in the ratio 1:10. Then the mixture is exposed for 4-6 h at temperature 23-27°C. The produced suspension is layered to reactivated yeast and a supernatant. The supernatant is removed.
EFFECT: method allows producing reactivated yeast with more complete living function recovery.
2 tbl, 3 ex
Title | Year | Author | Number |
---|---|---|---|
METHOD OF ACTIVATING PURE CULTURE OF WINE YEAST | 2009 |
|
RU2403277C1 |
METHOD FOR PRODUCTION OF YEAST CULTURE LYSATE | 2005 |
|
RU2291625C1 |
METHOD FOR PRODUCING PINK BULK TABLE WINE | 2021 |
|
RU2777798C1 |
METHOD FOR INOCULATING YEAST INTO FRUIT JUICE | 2011 |
|
RU2585846C2 |
METHOD OF PRODUCING CARBONATED GRAPE-CONTAINING BEVERAGE | 2024 |
|
RU2823802C1 |
STRAIN OF YEAST SACCHAROMYCES VINI,RACE AZERBAJAN 170 FOR USE IN MAKING GRAPE WINES | 0 |
|
SU1086011A1 |
SPARKLING WINES PRODUCTION METHOD | 2014 |
|
RU2550260C1 |
METHOD FOR PRODUCING A BEER DRINK WITH THE ADDITION OF GRAPE JUICE | 2021 |
|
RU2769405C1 |
METHOD FOR ACTIVATION OF MICROFLORA AT LABORATORY STAGE OF KVASS STARTERS INCUBATION CYCLE | 2014 |
|
RU2573941C1 |
SPARKLING APPLE WINE PRODUCTION METHOD | 2010 |
|
RU2412987C1 |
Authors
Dates
2011-06-10—Published
2009-11-17—Filed