Bondar M. The Improvement of method of antiseption of ripen brew in the tehnology of ethyl alcohol from starch raw

Object - the antiseptic-used technology of ethyl alcohol from starch raw. The scientific novelty - it is grounded scientifically the expediency of using anti-infective agents with the aim of contamination micro flora's retrogression on the alcohol production process from starch raw; the method of antiseption of ripen brew in the technology of ethyl alco-hol from starch raw has made. It has been studied their influence on an contamination micro flora, generative activity of yeast population, enzymes' activity. It was grounded experimentally the most effective using of anti-infective agent-"Polidez" comparing with existing anti-infective agents nowadays. Its optimum dosage and the way of using alcohol production have established. A technological order's appendix which includes anti-septic "Polidez" use reference in the technology of ethyl alcohol from starch raw has developed. Keywords: starch raw, yeast, enzymes, anti-infective, agent/antiseptic, thermo-yeast ion, working up, fermentation, ripen brew/beer, ethyl alcohol