Chargeliya D. Technology of a health fermented beverage based on sweet sorghum

The thesis is devoted to the topical issue related to the development of technology of a healthy fermented beverage based on non-traditional material of sweet sorghum, which is a valuable source of biologically active substances. Optimal dosage and effective duration of amylolytic and cytolytic enzymes, used for hydrolysis of macromolecular juice carbohydrates and obtaining high-quality wort, have been determined experimentally. Appropriate yeast races have been selected and the optimal mode for fermentation of sweet sorghum juice wort. The paper presents comprehensive assessment of nutritional value of the fermented beverages based on sugar sorghum and proves their revitalizing effect.