| 发明名称 |
METHOD FOR INTENSIFICATION OF ALCOHOL FERMENTATION PROCESS |
| 摘要 |
FIELD: food industry.SUBSTANCE: method involves preliminary treatment of wort in an electrostatic activator with electrostatic field intensity equal to11 kV/m at a temperature of 20-22°C during 20-30 sec, delivery into the fermentation apparatus with simultaneous delivery of a yeast suspension with further stirring.EFFECT: invention is aimed at intensification of alcohol fermentation, increase of the depth of saccharified wort destruction due to additional destruction of organic agglomerates, increase of alcohol content in the fermented mass and suppression of growth of undesirable microorganisms prior to yeast suspension introduction.1 ex |
| 申请公布号 |
RU2562170(C1) |
申请公布日期 |
2015.09.10 |
| 申请号 |
RU20140112258 |
申请日期 |
2014.03.31 |
| 申请人 |
FEDERAL'NOE GOSUDARSTVENNOE BJUDZHETNOE OBRAZOVATEL'NOE UCHREZHDENIE VYSSHEGO PROFESSIONAL'NOGO OBRAZOVANIJA "MOSKOVSKIJ GOSUDARSTVENNYJ UNIVERSITET PISHCHEVYKH PROIZVODSTV" MINISTERSTVA OBRAZOVANIJAI NAUKI ROSSIJSKOJ FEDERATSII |
发明人 |
KUZNETSOV ALEKSANDR L'VOVICH;BUDAEVA VALENTINA ALEKSANDROVNA;NIKIFOROVA LIDIJA OSIPOVNA;CHURMASOVA LJUDMILA ALEKSEEVNA;MUSSE SMAILA RAUFU |
| 分类号 |
C12G3/10 |
主分类号 |
C12G3/10 |
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