FIELD: food industry.
SUBSTANCE: invention relates to the tea industry. Fermented raw material, which is willow herb, is placed in a sealed chamber through which air is blown. During blowing through the chamber, air flow and oxygen concentration at the inlet and outlet of the chamber are taken into account, and the mass of oxygen absorbed during fermentation and specific consumption of oxygen per unit weight of the fermented raw material are calculated. Then, obtained result is compared with reference one, which is determined earlier. According to the calculated data, the willow herb fermentation degree and the moment of its completion are determined.
EFFECT: invention allows to control the fermentation process and to establish the optimal fermentation termination time.
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