Процан Н. Perfection of technology of alcohol mash from rye

The dissertation is devoted to improving the technology of hydrofermentation treatment of rye in order to increase the efficiency of its processing into alcohol due to rational regimes of starch bioconversion. The effect of the technological parameters on the course of hydrolysis of rye starch in order to ensure regular parameters of mash and the normative yield of alcohol from a ton of conventional starch are studied in the dissertation. The effect of rye grains constituents and metabolic products of fermentation on the activity of EP was studied. It was found that at the concentration of ethanol in a solution of 4 % vol., the activity of EP of α-amylase decreases by 10,3 % and that of EP of glucoamylase – by 33,3 %, and at the concentration of 10 vol.%, the EP of α-amylase activity decreases by 45 % and the EP of glucoamylase – by 75 %. Rye grain contains substances 5-alkylresorcinols that inhibit amylolytic enzymes and reduce their activity. The use of ammonia water at the stage of wort preparation eliminates the negative effect of alkylresorcinols upon enzymes activity and reduces their expenditure in the production process. Selection work is performed and a new yeast strain is obtained this synthesizing alcohol at the level of 13…13,1 vol.% during fermentation of rye wort of increased DM concentration, composition of the medium is also optimized for the culturing of osmophilic and ethanol resistant yeast. The dependence of the formation of higher ethanol in brittle distillates on the origin of EP, yeast race, temperature and fermentation time was determined. The effect of contaminant microorganisms on the formation of 2-propanol and ethylbutyrate in mash distillates was established and method for their suppressing was developed. The process scheme and technological regime of low-temperature digestion of rye batches with its subsequent producing of mature mash were developed these providing the normative yield of alcohol.