Abstract

The assessment of synthetic flocculant influence of anionic action on the quantitative content of the substances which are a part of drinks turbidity is given. Mathematical processing of research results received at carrying out experiment in a final beer fermentation process is carried out. The mathematical model allowing to calculate required flocculant quantity for receiving desirable amount of high-molecular fraction of proteins, polyphenolic substances and yeast cells is received. The results of the received model aprobation within carrying out a final beer fermentation process are presented.

Keywords

Drinks fermentation, modeling of the process of clarification, auxiliaries, flocculants

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