FIELD: food industry.
SUBSTANCE: oak stave is soaked twice in cold water for 72-80 hours, and is processed with an Bryuzaym BGX enzyme preparation with a total activity of 2500 U/cm3 in an amount of 2.1 ml per 1 kg of stave for 14 days at a temperature of 26-30°C. Then it is sequentially rinsed with hot and cold water, dried to a moisture of 60-70% and carbonized on an open fire for 5 minutes.
EFFECT: improved stave quality.
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