Kharandiuk T. Intensification of wort fermentation technology in high gravity brewing

In the dissertation the advanced technologies of wort fermentation in high gravity brewing are scientifically substantiated and developed. Effective yeast strain W-34/70 has been selected. Based on the obtained regression models, the rational conditions of the main fermentation are determined. For its intensification, it is recommended to use vitamin B9, a complex B1B9, an enzyme preparation Maturex, the optimal consumption of additives was determined. Technological scheme of beer production has been developed based on the advanced technologies, industrial testing has been carried out. Their implementation contributes to 16% increase in productivity and beer with improved physico-chemical and organoleptic characteristics is obtained. Using the complex of vitamins B1B9 and the enzyme preparation Maturex allows to reduce the content of aldehydes and higher alcohols, which not only improves the taste and aroma of beer, but also helps to better preserve it by reducing the content of carbonyl aging precursors.