Abstract

The research is devoted to the ways of activation of vital activity of brewers' yeast using different types of supplements e.g. antler preparations and an integrated yeast supplement. The positive effect of these preparations on the activity of some enzymes of the yeast cells responsible for the preparation and actually for the process of alcoholic fermentation is shown. The use of activated yeast for fermentation of beer wort contributes to the process intensification and improves the beer quality.

Keywords

Brewers’ yeast, food supplements, fermentation, beer

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