The thesis solved important scientific and applied problems – improvement of the technology of alcohol mash by using electrochemically activated water to enhance the microbiological and physico-chemical parameters of wort and mash from starch-containing raw materials.
It was established that with activation of enzyme preparations of amylolytic action by electrochemically activated water, it was possible to increase α-amylase activity of enzymes Amylex 3T and Amylex 4T by 1,8-2,2 times by using catholyte. The catholyte in the substrate increases the glucoamylase activity of enzyme preparation Diazyme SSF by 14 %. When the working solution was prepared on catholyte the Diazyme SSF glucoamylase activity increases by 66 %.
The expediency of using electrochemically activated water on the stage of wheat batch preparation was substantiated, since such a technological method makes it possible to reduce the content of total unfermented carbohydrates in mature mash by 30,3-34,3 % and to increase the alcohol content by 0,11 vol%.
By using of electrochemically activated water, for the preparation of batch with spelta, it was possible to increase the content of alcohol by 0,21 vol%, in a sample with a catholyte, and by 0,19 vol%, in the sample with anolyte, and to decrease the content of unfermented carbohydrates in the mature mash compared with the reference sample.
For expanding the raw material base in the alcohol technology of grain spelta was proposed. The rational terms thermo-enzymatic treatment of spelta were established: the temperature of batch preparation 45-50 0С, the duration of liquefaction 2,5 hours at a temperature of 86-89 0С, saccharification – 30 min at 55-60 0С. The effective set of enzyme preparations for the implementation of this process was proposed: the source of α-amylase – Amylex 3T, glucoamylase – Diazyme SSF and cellulase – Laminex BG2.
It was experimentally proved that the usage of electrochemically activated water for preparation of spelta batches, allows to reduce the content of unfermented carbohydrates in mature mash, and to increase the alcohol content by 0,11-0,21 vol% compared with control experiment, where the batch was prepared by using untreated water. It was established that the preparation of spelta batches on the basis of electrochemically activated water allows to reduce the dosage of Amylex 3T from 0,3 to 0,09 units of alpha-amylase activity per 1 g of starch and Diazyme SSF from 5,2 to 3,4 units of glucoamylase activity per 1 g starch.
The expediency of using electrochemically activated water for increasing the fermentation and generative activity of yeast was substantiated. As a result of their treatment with catholyte and anolyte the alcohol content in the mash increased by 0,18 and 0,12 vol%, respectively, relative to the control experiment, as well as their specific reproduction rate.
The contaminated microflora of spelta was determined and the effect of electrochemically activated water on it was investigated. It was found that the introduction of anolyte during the preparation of spelta batch in combination with low temperature boiling can reduce the total number of microorganisms of wort by 5,9 times, the number of acid forming and sporogenic bacteria – by 5,0 and 4,8 times and completely suppress the development of mold fungi.
The technology of application of electrochemically activated water in the alcohol technology at the stages of preparation of yeast and enzyme preparations for their activation was proposed.
The economic effect of the introduction of improved technological scheme for the production of alcohol mash by applying catholyte in the preparation of solutions of enzymes and reducing the dosage of alpha- and glucoamylase is 0,96 UAH per decalitre of alcohol.
