FIELD: food industry.
SUBSTANCE: method involves preliminary treatment of wort in an electrostatic activator with electrostatic field intensity equal to11 kV/m at a temperature of 20-22°C during 20-30 sec, delivery into the fermentation apparatus with simultaneous delivery of a yeast suspension with further stirring.
EFFECT: invention is aimed at intensification of alcohol fermentation, increase of the depth of saccharified wort destruction due to additional destruction of organic agglomerates, increase of alcohol content in the fermented mass and suppression of growth of undesirable microorganisms prior to yeast suspension introduction.
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