| 摘要 |
FIELD: food industry. ^ SUBSTANCE: wine yeast cells are seeded in wine or fruit must. Before that disperse mineral in quantity from 50 to 150 mg/dm3, alginic acid or its salts with alkaline or alkaline-earth metals in quantity from 25 to 75 mg/dm3 and pectin - from 20 to 60 mg/dm3 are added in must. Bentonite or palygoskite is used as the disperse mineral, and sodium alginates or potassium or calcium alginates are used as salts of alginic acid. ^ EFFECT: increase of concentration of wine yeast biomass and setting time of yeast cells that allows excluding necessity to blend the content of the yeast generator and making permanent quantitative assessment of yeast cells in volume unit of vat bottoms that leads to simplification of process, qualitative control and decreasing of energy consumption and labor contribution. ^ 3 cl, 2 tbl, 4 ex |
