BEER WORT FERMENTATION METHOD Russian patent published in 2014 - IPC C12C11/00 

FIELD: food industry.

SUBSTANCE: method envisages preparation of cooled hopped wort, the latter filtration through a filtering accessory material represented by carbon-containing fibres produced by way of pyrolysis of viscose in the form of non-woven fabric; filtration is performed at a rate of 0.6-1.2 dm³/h with fibres weight equal to 0.2-0.5 g during 0.5-1.5 hours; then one performs wort fermentation with beer yeast.

EFFECT: beer wort fermentation process acceleration, improvement of physical-and-chemical and organoleptic indices of beer quality and beer colloidal stability enhancement.

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