RU2423417C1 - Method of producing beer - Google Patents

Abstract

FIELD: food industry. ^ SUBSTANCE: invention relates to the brewing industry industry. Malt and barley are cleaned and ground. The mash is prepared and filtered. The mash is boiled without adding hops in low-temperature microwave pasterurisation conditions. The mash is clarified and cooled. The main fermentation step is split into a step for aerobic decomposition of yeast to concentration of yeast cells of not less than 150106 cl/dm3 and a step for anaerobic glycolysis, carried out in different reactors. A yeast biomass is introduced with addition of selenium compounds at the main fermentation step in form of a suspension in proportion of 1/30 to the volume of the mash added for glycolysis. Glycolysis is carried out until achieving the required concentration of ethanol via fractional addition of the required amount of fermented sugar, and the selenium compound is added in organic form in a plasmolysate of spent yeast in concentration of not more than 40 mcg/hl. The beer is fermented, matured and clarified. An extract of hop products is added to the beer in amount which provides not more than 20% sensation of bitter taste of the organoleptic flavour of the beer. The beer is poured into bottles and kegs. ^ EFFECT: invention cuts on time for main fermentation and the entire life cycle of producing the beer and prevents accumulation of toxic substances from fermentation by-products in the end product. ^ 2 dwg, 3 tbl

Description

The invention relates to the brewing industry, in particular to methods for producing beer with reduced toxicological properties.

A known method for the production of beer, including the purification of malt and barley; crushing of malt and barley; mash preparation; mash filtering; boiling wort with hops; separation of the wort from hop hop; clarification and cooling of the wort; introduction of yeast biomass with the addition of sodium selenite at the stage of basic fermentation; maturation and maturation; beer clarification; pouring beer into bottles and barrels. This method was the basis for the development of a new technology and a new food product, namely light beer "Lunnoye" [Luzan V.N., Chervonnaya S.S., Usacheva O.A. Production of beer enriched with selenium. Beer and drinks, 2006 - No. 4. - S.26-27; Chervonnaya, S.S. Technology of light beer enriched with selenium. Abstract. dis. can those. sciences. Ulan-Ude, 2006, p. 18-20]. The authors attempted to introduce selenium compounds into the beer production process and achieve its concentration in the finished product at the level of an adequate level of consumption. This technical decision was made by us as a prototype.

The disadvantage of this method is the use by the authors of sodium selenite, which, being a multivalent mineral compound of selenium, is toxic [Yu.I. Shishkov. The scientific and practical role of selenium compounds in brewing technology // Beer and Beverages, No. 1. 2007. S. 8]. In addition, the authors used the traditional technology for producing beer, not intended to reduce the formation of toxic components in beer, the inevitable satellites of classical methods of brewing technology, while the authors do not use the latest energy-saving technologies and the achievements of related industries, in particular, to activate seed yeast.

Another disadvantage of the method for producing beer is to carry out two processes in one technological capacity (CCT): the aerobic stage of yeast propagation and the anaerobic process of fermentation of the wort to produce ethanol (glycolysis), which require mutually exclusive conditions for optimization.

In order to eliminate these shortcomings, we have developed a method for the production of beer, including cleaning malt and barley, crushing barley and malt, preparing and filtering mash, boiling, clarifying and cooling the wort, introducing yeast biomass with addition of selenium compounds at the stage of main fermentation, maturation and maturation, clarification of beer, bottling beer in bottles and barrels, according to the invention, the wort is boiled without hops in the mode of low-temperature microwave pasteurization, the main fermentation stage is separated by and the aerobic stage of propagation of yeast to a concentration of yeast cells of not less than 150 · 10 ⁶ cells / dm ³ and to the stage of anaerobic glycolysis, carried out in various technological tanks, and the yeast biomass is introduced in the form of a suspension in the proportion of 1/30 to the volume of the wort fed to glycolysis, while glycolysis is carried out to obtain the required concentration of ethanol by fractional addition of the required amount of fermentable sugars, and hop product extract is introduced before bottling in a dose that provides no more than 20% of the sensation of organoleptic bitterness a bouquet of beer, and the selenium compound is introduced in organic form as a part of the plasmolysate of spent brewer's yeast in concentrations of not more than 40 μg / hl.

Given the complexity of the claims, the substantiation of the essential features, we will carry out according to the steps of the prototype formula. Patent search of analogues and prototypes of the main essential features of the proposed technical solution, we conducted according to the classes of IPC С12С 07/00; C12C 11/00; C12C 12/00; C12C 13/02; C12C 7/22, C12C 7/28; C12C 13/08; C12C 11/18; H05B 6/64; A23C 3/07; A61K 36/15.

Wort boiling stage

The stage is intended to obtain a decoction of the filtered wort with hops in order to give the wort the desired properties both in density, extractiveness, and its enrichment with hop components. Biochemical changes during the cooking of wort with hops are reduced not only to the passage of certain substances that determine the quality of the final product (beer) into the solution from hop briquettes, but also to the completion of starch saccharification by thermal exposure of a certain duration. In the technological instruction for the production of malt and beer [Section 5.7.4 "Use of hop extracts" // Technological instruction for the production of malt and beer: TI 18-6-47-85. - M., 1985. - P.83-84] provides a certain cooking time, determined both by the number of served portions of the filtered wort, and the duration of the process of maximum extraction of flavonoids and other components from hop briquettes. At the same time, the Technological Instructions for the production of malt and beer regulates the rate of application of hop extracts per 1 dal of hot wort, taking the indicator of the presence of α-iso-acids as a criterion for the quality of “bitterness of hop extract”.

The disadvantages of the prototype. Modern research in the field of studying the influence of hop components on beer quality and consumer health has led to the conclusion that there is a direct relationship between the concentrations of solid hop resins in the finished beer as one of the causes of rectal cancer [A.K. Zhanataev et al. / Beer as a functional product and its effect on health. “Beer and Carcinogenesis” .- Electronic resource: http://www.propivo.ru/sens/01/31.html. - Time of circulation November 3, 2009].

These facts make it unnecessary to boil wort with hops. Scientific and technological progress is towards creating technologies for removing solid hop resins responsible for carcinogenesis from hop products or searching for substitutes like “Hop” flavoring that are added to finished beer before bottling [UK application No. 1221146, class. C12C 7/00, 1971; RF patents No. 2139325, No. 2139327, the declared. 12/02/1997; publ. 10/10/1999; Bull. No. 34 / Method for the production of beer "Berhomut". Poteryakhin P.S. and etc.]. Compromise solutions are introducing hops in the wort before it is cooled in an amount of 8-12% of the total consumption and introducing hops in the beer after filtration in the amount of 0.8-1.2 cm ³ per 100 dal of beer [RF patent No. 9402113, declared . 06/07/1994; publ. 04/20/1996; Bull. No. 4 / Method for the production of beer. Pavlovich Yu.N. and etc.].

It is proved that the introduction of hop essential oil (doses from 1 to 5 g / hl) in a brewing boiler leads to large losses. When introducing hop essential oil before fermentation (0.5-2 g / hl), its characteristic properties change due to yeast metabolism and under the influence of chemical reactions with volatile compounds - fermentation products. The adoption of hop essential oil (0.05-0.3 g / hl) before filtering is optimal, which ensures the required intensity of hop taste and aroma of young beer [C. Schonberger, Joh.Barth. Hop processing // New in brewing / ed. C.W. Bamfort. - St. Petersburg: Profession, 2007. - P.143-167].

Due to the fact that the need for boiling wort with hops to produce high-quality beer has disappeared, there is a need to develop a new type of brewing boiler as a device that ensures the implementation of the inventive method for producing beer.

Vacuum boiler as a device that ensures the implementation of the stage of the beer production method

A well-known boiler with an internal heating element is a steam heat exchanger (percolator) [Fedorenko, B.N. Brewing engineering: technological equipment of the industry / B.N. Fedorenko. - St. Petersburg: Profession, 2009 .-- 1000 s. (p.442, fig. 6.70)]. At the same time, a steam heater is placed inside the apparatus, which is a shell-and-tube heat exchanger. Heating steam is supplied into the annular space of the heat exchanger at an overpressure of up to 0.3 MPa, and wort circulates in the pipes open on both sides. The heat exchanger is fixed in the apparatus on three tubular supports, which at the same time are pipelines for supplying heating pipe to the annulus and removing condensate from it. A conical diffuser is adjacent directly to the upper tube sheet of the heat exchanger along its perimeter, narrowing the wort stream coming out of the heat exchanger pipes and having a baffle reflector of the wort jets that prevents the wort from escaping to the upper part of the apparatus. The duration of cooking (the stay of the wort in the wort boiler) is also determined by the need for evaporation of the wort to increase its extractability. With a strong dilution of the wort, its concentration can be increased by evaporation.

The original design of the evaporator, taken outside the boiler, was developed and applied at the Brewery them. Stepan Razin [ftp://ftp.efo.ru/pub/binary/nais/razin.pdf. Egorov E.V., Polosin V.L., Rasskazov S.V., Scherbina A.N. Industrial controllers ACS / 2002, No. 9].

The advantage of the boiler is the absence of the need for prolonged boiling of the entire volume of wort fed to fermentation. The problem is solved due to the fact that the known device additionally contains an evaporation apparatus, removed outside the main boiler and providing fractional removal of the excess water component of the wort.

This design of the boiler is accepted by us as a prototype.

However, the boiler design is aimed at eliminating errors of the previous technological stage of mash filtration, which allowed excessive dilution and reduction of wort extractivity. It is known that to sterilize the wort it is quite enough to boil it for 15 minutes [Glavachek, F. Brewing / F. Glavachek, A. Lhotsky; trans. from Czech I.V. Kholodova; ed. A.P. Kolpakchi. - M .: Food. industry, 1977. - S.199-200; B.N. Fedorenko, Brewing Engineering, St. Petersburg, Profession. 2009. P.423. "Wort sterilization"]. Wort for saccharification is kept for 2 hours at a temperature of 55-57 ° C, then 1 hour at a temperature of 65-68 ° C, after which it is sterilized at 85 ° C for 20 minutes, cooled to 50-52 ° C [State Institute for Enterprise Design food industry №2 "GIPROPISHCHEPROM-2" - Standards for technological design of enterprises of the alcohol industry; VNTP 34-93; Committee of the Russian Federation for food and processing industry. Moscow, 1993 / Developed by the State Institute for the Design of Food Processing Enterprises Gipropischeprom-2 / http: /www.skonline.ru/digest/38161.html].

Thus, the expensive and energy-consuming high-temperature method for boiling wort does not correspond to the direction of world technical development of brewing technology. To bring its design in line with modern achievements of related sciences, in particular automation of the production process and methods of wort sterilization at the stage of preparation for the main fermentation, including elimination of the facts of accumulation of carcinogenic components of hop composition, Fig. 1 shows a schematic diagram of a low-temperature boiler for the implementation of the proposed method.

1 - Boiler body; 2 - a floating cover with sensors and meters; 3 - roller guides; 4 - sensor and meter for the temperature of the wort; 5 - sensor and meter of density of the wort; 6 - wort acidity sensor and meter; 7 - upper level sensor; 8-8 - sensor of the lower level of the wort in the boiler; 9 - dispensing container of technological additives with a controlled crane 10; 11 - remote pasteurizer with controlled cranes 12, 13; 14 - circulation pump; 15 - cooling coil of the heat exchanger; 16 - remote cooling device with a controlled valve 17; 18 - microprocessor; 19 - plate remote evaporator; 20 - wort pumping line; 21 - line wash water; 22 - discharge into the sewer.

In our technical solution, the cooker boiler includes: boiler body 1 with a floating cover 2 with three roller guides 3, which allow it to move from the bottom up of the boiler depending on its filling with portions of wort fed to the cooking, and the floating cover 2 contains wireless sensors and temperature meters 4 , the density of the wort 5, the sensor and meter of acidity of the wort 6, as well as the upper level sensor 7 and the lower level sensor 8 of the wort in the boiler. A container-dispenser of technological additives 9 with a controllable crane 10, designed to add additives to the wort as corrective measures to bring the actual parameters of the wort to the standard. The wort is fed into the boiler 1 after filtering the mash portionwise through a remote pasteurizer 11 through a controlled valve 12, and the pasteurized wort is fed into the boiler through a controlled valve 13 located in the lower part of the boiler 1 above the inlet of the circulation pump 14 and opposite the cooling coil-heat exchanger 15 of the external cooling device 16, connected by a controlled valve 17. The interaction of the sensors, meters and actuators is carried out by the microprocessor 18 along lines b wireless communication. Lamellar remote evaporator 19 is used in cases of elimination of fixable marriage - excessive dilution of the wort. Pumping of the cooled wort is carried out through the pumping line of the wort 20; boiler flushing water is supplied via line 21; and the discharge of wash water into the sewer is carried out along line 22.

The device operates as follows,

The filtered mash in the form of a wort enters through a controlled valve 12 into the remote pasteurizer 11, where it is kept for no more than 1 minute. Then through the valve 13 it is fed into the brewing boiler 1, where it is accumulated to the level determined by the upper signaling device 7. The floating cover 2 constantly corresponds to the filling level of the boiler 1, while the wort quality sensors and meters 4, 5, 6 are constantly signaled to the microprocessor 18.

The essence of the well-known technical solution: in a microwave installation, the rate of heating of the processed liquids is 250-350 ° C per second (whereas in traditional pasteurizers it is only 1-5 ° C). At the same time, three factors act on microorganisms: instantaneous heating (about 0.08 s) with the creation of an imaginary heat source inside the bacteria; high temperature gradient (from 4 to 350 ° C per second); high density microwave energy (at least 800 W / cm ² ). Full pasteurization of beer occurs in 1.5-2.0 seconds. The lightning speed of heating ensures the preservation of the organoleptic characteristics of the product.

A patent search carried out according to the classes of IPC Н05В 6/64, А23С 3/07, showed the availability of modern solutions with a sufficient level of automation of the process. As an analogue, we used RF patent No. 2106766 "Microwave installation" for pasteurization and disinfection of liquids "Taganrog Research Institute of Communications.

The specific energy consumption for the PM-4000 microwave pasteurizer, mass-produced by the Dialog trading company, is 23 kW / l [http://www.ptechnology.ru/Main Part / PishaTech / PishaTech13.html].

A portion of the wort processed in a remote pasteurizer enters through a controlled valve 13 located in the lower part of the boiler 1, which provides partial mixing of the must, possible from previous portions of injection. The homogenization of the temperature of the wort throughout the volume is facilitated by the operation of the circulation pump 13, which is periodically turned on by the command of the microprocessor 18 between the injection cycles of the pasteurized wort. The entire volume of the wort located in the boiler 1 is cooled by contacting the wort with the coil-heat exchanger 15 of the refrigeration unit 16 through a controlled valve 17. At the same time, the programmed and controlled parameters of the wort inside the boiler 1 (temperature, density, acidity) are measured by sensors and meters 4, 5, 6, placed on the floating cover 2 of the boiler 1, always structurally located in the upper layers of the accumulating sterilized wort. The information (monitoring) stream to the microprocessor 18 allows you to remotely programmable control the process of accumulation of wort, prepared for the stage of main fermentation. The ratio of the flow meter (not shown in Fig. 1) at the entrance to the external microwave pasteurizer 11 with the known volumes of the boiler 1 between the upper 7 and lower 8-8 level meters of the wort in the boiler 1 allows you to control the volume of the wort fed to the filter. Sanitary treatment of the boiler can be carried out by washing the boiler 1 along the supply line of the washing water 21 with the participation of the circulation pump 14 and dumping it into the sewer through line 22.

Wort cooling is a must with any technology and is considered as a method of physico-chemical stabilization of beer (cooling beer wort by lowering its temperature to 5-7 ° C) [Section 7. Cooling and clarification of wort // Technological instruction for the production of malt and beer: TI 18 -6-47-85. - M., 1985. - P.91 .; Improving the physico-chemical stability of beer by cooling it / Donhauser S // Brew. and Beverage Ind. Int. - 1997. - No. 2. - S.88-89]. Transfer of the cooled wort to the filtration before feeding it to the CCT is carried out by the command of the control microprocessor according to the readings of the level gauges 7, 8-8, indicating the filling of boiler 1.

The claimed technical solution, in addition to a significant reduction in energy consumption (for long boiling) relative to the prototype, has another advantage, namely the sterilization of the wort intended for the main fermentation, eliminates the boiling stage with hops and is carried out as a low-temperature microwave sterilization. This eliminates the accumulation of toxic psychogenic compounds of proteins with carbohydrates, known as 2-thiobarbituric acid, melanoidins, pyridines and pyrimidines in the wort.

In our technical solution, wort cooling is carried out in a boiler with a built-in refrigerator - an internal boiler coil-heat exchanger 15-16-17 with refrigerant circulation. Moreover, the duration of the circulation pump 14, homogenizing the temperature of the wort throughout the volume of the boiler 1, is controlled by the microprocessor 18 according to the readings of the immersion temperature sensors located on the "floating cover" 2 of the cooker boiler 1 (see figure 1). The application of the technology developed by us makes the design solutions of non-boiler heat exchangers unnecessary, such as numerous modifications of cooling and clarification of beer wort: on a refrigerated plate, in a settling tank and in a hydrocyclone apparatus, in a separator, on filters, tubular and plate heat exchangers [Basic brewing processes. Cooling and clarification of beer wort / Ermolaeva G.A. // Beer and drinks. - 1998. - No. 3. - S.10-13].

Stage "Introduction of yeast biomass with the addition of sodium selenite at the stage of main fermentation"

The main fermentation process as of today is an unacceptable combination of two heterogeneous biotechnological processes that require optimization of various technological conditions: aerobic reproduction of yeast in a culture medium that is inferior in composition (wort) and the anaerobic glycolysis process (by yeast enzymes) of the carbohydrate component of the wort.

Our analysis of scientific and technical solutions in the field of intensification of the processes of the main fermentation of beer wort showed the desire of technologists to reduce the time for preparing beer, to accelerate the process of basic fermentation by selecting special conditions of the technological process, primarily by changing the method of introducing seed yeast with their preliminary processing, changing the temperature fermentation regimen to reduce the duration of fermentation [Maltsev P.M. Technology of malt and beer. Special Course, Food Industry Publishing House, 1964, 859 pp .; F. Glavachek, A. Lhotsky. Brewing, translation from Czech, M .: Food industry, 1977; Ivanova L.A. Development and justification of ways to improve biotechnology and improve the quality of light beer. Abstract dis. Dr. tech. Sciences: 05.18.07. M., MGUPP, 1999, and others.].

In particular, special studies by Ivanova L.A. [Ivanova, L.A. Development and justification of ways to improve biotechnology and improve the quality of light beer. Abstract. dis. Dr. tech. Sciences: 05.18.07 / L.A. Ivanova. - M .: MGUPP, 1999. - 49 p.] Showed that an increase in fermentation temperature (+6; +10; +12; +16; + 20 ° C) or the number of seed yeast (from 2.0 · 10 ⁶ to 494.0 · 10 ⁶ cells / cm ³ ) although it led to an increase in the rate of fermentation of wort sugars and a significant reduction in the duration of fermentation, but with the same accumulation of ethyl alcohol (3.0-3.2 wt.%). It was found that due to an increase in the dose of seed yeast in the indicated range, a 4.6-24-fold reduction in the duration of fermentation of sugars in the wort was achieved, while an increase in temperature from 6.0 to 20.0 ° C gave only 3.5-18 -fold increase in fermentation rate. Moreover, the increase in the number of cells in relation to the initial seeding, which characterizes the intensity of reproduction of yeast, continuously increased with an increase in the seeding rate. This suggests that the conditions for the growth of yeast with increasing temperature and increasing seeding deteriorate faster than at low fermentation temperatures. The author experimentally established the fact that an increase in the dose of seminal yeast contributed to a decrease in the final amount of diacetyl and acetoin by 1.8 and 1.2 times, respectively, compared with young beer in the control seeding; similarly, when the temperature was increased from 6 to 12 ° С, the content of these components was revealed to be 1.2 times less than in the control young and ready beer. At the same time, it was possible to shorten the technological cycle of beer production by 1.4-2.3 times.

Based on these data, we have concluded:

firstly, by controlling the amount of seed yeast and the temperature of the main fermentation, it is possible to reduce the time for complete fermentation of wort sugars by over 20 times without the superfast accumulation of fermentation by-products;

secondly, the conditions for the reproduction of yeast in the production wort are not optimal for the growth of biomass, since the growth of biomass was only 28.98 · 10 ⁶ cells / cm ³ per day at a seeding rate even of 500.0 · 10 ⁶ at a temperature of + 20 ° C.

When analyzing the existing technologies for basic fermentation, we found that the conditions technologically created in the CCT with existing brewing technologies are unfavorable for the growth and reproduction of yeast in terms of temperature, wort saturation with oxygen, the composition of the wort, which is not suitable for biomass growth, and also due to the Grabtree effect . The Grabtree effect is the reason that when breeding yeast in the wort, it is impossible to prevent the formation of ethanol, which blocks the growth of yeast by destroying young budding cells [Magner, H.J., Annemuller, G .; Speed of Yeast Propagation in Breweries-Basis for Planning and Sizing a Yeast Propagation Plant. Brauwelt Internat. 19, 2001, 117-123; Gavin Millar et al. CCT of the Velke Popovice brewery // Beer and Life, 2003. P.17-21 // www.propivo.ru, Beer & Life magazine].

At the same time, a temperature optimum of + 32 ° C is required for the growth of yeast biomass, whereas for glycolysis of high-density wort, it is required from +5 to + 12 ° C.

In addition, brewer's yeast requires up to 12.0 mg O ₂ / l for propagation, and for tissue respiration in the anaerobic glycolysis process, the concentration of dissolved oxygen should not be higher than O ₂ = 0.015-0.03 mg / l (culture growth is lower than this concentration limited). Moreover, for the growth of biomass requires a complete set of amino acids, minerals and vitamins. The mismatch in the three main parameters of the process leads to the fact that when the seed yeast is introduced into the CCT, they experience nutritional stress in the form of a two-three-day adaptation. On the one hand, at the beginning of the main fermentation, known as the "lag phase" and the phase of "exponential or logarithmic growth", the yeast gain biomass and adapt to the conditions of CCT. This requires technological aeration of the entire volume of the wort. However, in just two days, to activate glycolysis processes, excess oxygen becomes a harmful and inhibiting factor in the fermentation process. It is almost impossible to quickly change the quality of the wort in the CCT: it is necessary not only to significantly reduce the temperature of the entire volume of the CCT, but also to significantly change the chemical composition of the wort:

a) for the phase of growth of the biomass of yeast, an excess of amine nitrogen is required, which you have to get rid of later, since it significantly distorts the quality of the final product;

b) for the growth of yeast requires a special set of minerals, which is not used in the subsequent stages of fermentation (see below);

c) for the growth of yeast mass, the main reserves of malt vitamins are consumed, the lack of which in the wort determines the slowdown in the growth rate of biomass and the functional state of the yeast worsens, on which the main fermentation process depends.

On the other hand, special studies have shown that conditions conducive to excessive growth of yeast will worsen the fermentation process [Krueger, Lin. Yeast metabolism and its effect on the taste and aroma of beer / Lin Krueger // Sputnik Brewer. - 1999. - Spring. - S. 39-48].

In our opinion, the technical solution to the problem should be its division into two parts:

a) on the one hand, the creation of optimal conditions for the growth of yeast biomass and saturation of their needs for oxygen, vitamins and minerals in the conditions of an expanded fermentation tank;

b) and, on the other hand, the creation in the CCT of optimal conditions for glycolysis as the main process of main fermentation.

Thus, we propose that the growth and increase in the volume of seed yeast should not be carried out by repeated reseeding from one container to another with doubling the volume of added sterile wort, as TI 18-6-47-85 recommends, but directly prepare the required yeast biomass “to the final quantity” (term according to US patent No. 4507325, 1985) in an additional “digestion tank” according to the technologies of the microbiological industry relating to the production of yeast biomass.

It is known that when sowing 0.5 l of liquid yeast per 1 hl of beer and during normal fermentation, a fourfold increase in yeast is usually obtained [Maltsev, P.M. Malt and beer technology: special course / P.M. Maltsev. - M .: Food. industry, 1964, p. 497-500]. The most advanced brewers, consistently fermenting the wort in one fermentation tank, receive 2500 hl of yeast in the high-curl stage within 7-8 days [G. Millar et al. CCT of the Velke Popovice brewery: yeast propagator, double-sided filling, washing and homogenization yeast using CO ₂ // Beer and life, pp.17-21 // www.propivo.ru].

An analysis of the direction of scientific and technological development regarding the technology of introducing brewer's yeast showed the desire of brewers to organize fractional re-introduction into the wort of large doses of yeast and sugars in an amount depending on the rate of assimilation of sugars by yeast [US patent No. 4971808, cl. C12C 7/00, 1990]. In this case, the malt wort is first fermented to the formation of yeast biomass in half of the final amount, sugar is added for such a time that the fermented extract does not grow and the osmotic shock does not occur (yeast), after which fermentation continues [US Pat. No. 4,507,325, class C12C 11/00, 1985].

An analogue of our technical solution was the “Method for the production of strong beer” [RF patent No. 2086622, С12С 7/00, decl. 10/15/1996; publ. 08/10/1997; Bull. No. 9 / Method for the production of strong beer. Belichenko AM, Golikova N.V., Ayvazyan S.S.], which differs from American prototypes in that the activation of bottom-fermented liquid yeast is carried out for 12-24 hours at a temperature of 6-8 ° C in a 3-5-fold volume of water to the volume of liquid yeast with the addition of 2-3 times the mass of malt concentrate to the mass of liquid yeast. Moreover, starting from the second day of fermentation, fractional sugars and liquid yeast of lower fermentation are added 0.05-0.06% to the volume of beer in each single task (only 0.1-0.2% of yeast to the volume of beer).

The disadvantage of this method is the fact of breeding brewer's yeast on an inferior culture medium and not under optimal temperature and oxygen conditions for breeding yeast.

"The method of brewing brewer's yeast in one tank"

This section of the invention is an integral part of the proposed method for the production of beer, namely the propagation of seed beer yeast as a step of the method of "introducing biomass of yeast and conducting basic fermentation".

In real productions, it is proposed to intensify beer preparation processes by special preparation and activation of yeast cultures of yeast by technical methods [Gorelova OV Intensification of beer brewing processes by activating leavened yeast. Abstract. dis. Ph.D., M., 1983; Permyakova L.V. Development of a method for preparing seed yeast in order to intensify the beer preparation processes. Abstract. dis. Ph.D., M., 1987];

electrophysical methods [Prokhorenkova G.K. Intensification of the process of making beer wort using electrophysical methods. 1984. (Moscow Institute of Food Industry)] or by intensifying mass transfer processes in fermenters with mechanical stirring [Borisov V.L. Intensification of mass transfer processes in fermenters with mechanical stirring. Abstract. dis. Ph.D., Kiev, 1989].

The results are not encouraging. So when studying the effect of processing yeast in a rotary pulsation apparatus, including the addition of 5-10% whey in 11% beer wort in a ratio of 1: 1 or 1: 0.5, an increase in the number of dead cells in the yeast suspension by 9 , 2-14.8% (under control - by 11.3-21.8%) [Pomozova, V.A. Activation of brewer's yeast / V.A. Pomozova, L.V. Permyakova, E.A.Safonova, V.V. Artemasov // Beer and drinks. - 2002. - No. 2. - S.26-27].

One cannot disagree with the opinion of an English specialist in brewing yeast breeding [Quain, D.E. The introduction of yeast and their breeding // New in brewing / ed. Ch.W. Bamfort.- SPb .: Profession, 2007. - P.193], that “breeding of yeast refers, first of all, to their simple propagation, and not to the production of beer”.

TI 18-6-47-85 proposes the growth and increase in the volume of seed yeast by repeated passages from one container to another with doubling the volume of added sterile wort used as a culture medium. The procedure is very long and laborious.

For accelerated production of yeast biomass, both the composition of the culture media and the conditions for obtaining the optimal volume of yeast biomass are known. In addition to the main supplier of carbon and nitrogen, the optimal composition of mineral additives is shown. So, Jean-Amadric du Chaffotte and Claude Raymond Magnot, France [patent No. 484696, IPC ⁷ C12C 11/18, declared. 04/11/1973; publ. 09/15/1975; Bull. No. 34 / Method for the production of biomass], consider the optimal composition of the medium g / l: H ₃ PO ₄ = 1.84; KCl = 1.16; MnSO ₄ = 0.024; Mg (OH) ₂ = 0.078; FeSO ₄ · 7H ₂ O = 0.08; ZnSO ₄ · 7H ₂ O = 0.158; CuSO ₄ · 5H ₂ O = 0.0004; at pH 4.5. Richter Klaus et al. [Patent No. 554281, C12C 11/18, Applic. 05/28/1974; publ. 04/15/1975 / A method for producing biomass] is considered the optimal composition of the culture medium in terms of 10 g of dry yeast: NH ₄ Cl = 4.0; K ₂ HBO ₄ = 1.2; MgSO ₄ = 0.8; CuSO ₄ · 2H ₂ O = 0.0048; CoSO ₄ · 5H ₂ O = 0.0012; MnSO ₄ · 4H ₂ O = 0.0096; Mg · BO ₄ = 0.014; FeCl ₂ = 0.0084; CaCl ₂ · 6H ₂ O = 0.0144; Na ₂ MoO ₄ = 0.0018; ZnCL ₂ · 7H ₂ O = 0.0017. At a solution temperature of + 30 ° C and a pH of 3.8, the cell concentration was 30 g / kg with a productivity of 2 g / kg / h.

Russian Institute of Microbiology A. Ksherkhenstein [A.S. 282249, C12C 11/00, B.I. No. 21, 1974, ME Becker et al. “Method for the production of microbial biomass”] recommends the following set of trace elements per 100 g of dry yeast biomass: CoCO ₃ = 0,00032-0,001; CuSO ₄ = 0.0075-0.0125; MnSO ₄ = 0.0003 5-0.0125; FeSO ₄ = 0.00375-0.0075; KI = 0.00035-0.025; ZnSO ₄ = 0.0075; (NH ₄ ) ₂ MoO ₄ = 0,00075.

Any of the given mineral additives of the medium will accelerate the process of reproduction of biomass of fodder yeast. However, these developments are unsuitable for brewing purposes due to the fact that the authors used methanol or gas oil of Iranian oil (direct chain carbohydrates with a content of more than 10 carbon atoms) as a source of carbon and nitrogen for yeast growth. Their residual concentrations can be in the finished product, increase the toxicity of beer or change its organoleptic properties.

Of the alternative solutions that we took as a prototype, it seems more reasonable to us to cultivate brewer's yeast in one tank, which was developed in detail by Wackenerbauer, K., Zufall, C: Dresdner Brauertag, 04.17.1998, ref. Briforum 5 (1998, s.133-134]. In this method, a pure culture from a Carlsberg flask is propagated in one tank for as long as it is not enough to be added to a regular fermentation tank. With this method, yeast is diluted in one tank active aeration of breeding yeast with sterile air, which leads to their constant suspension, which favorably affects their ability to reproduce.This way this aeration method compares favorably with more modern [Fedorenko, BN Brewing Neriya: technological equipment of the industry / B. I. Fedorenko. - St. Petersburg: Profession, 2009. - P.152] and more economical methods of oxygenation of the wort in the propagator by using membrane technology for air separation without prior sterilization. The Wackenbauer method is implemented by a propagator representing It is a cylinder-conical tank, which is equipped with a jacket for supplying steam and a cooling medium, and in addition to vacuum and safety valves, the tank is equipped with washing heads. After 2.5-3 days, the yeast volume sufficient for one cooking is increased. In this case, sterile air is supplied through an aeration nozzle: on the first day - 1 minute after an interval of 15 minutes, on the second day - 1 minute after an interval of 5 minutes. The design of this propagator as a device that implements the prototype method, we took for the prototype, calling it a "digestion tank" (see figure 2).

The disadvantage of this method is the use of wort as a defective culture medium in the absence of specially adapted environments. Under these conditions, at each stage of yeast breeding, the number of cells can correspond only to the upper limit of the maximum [Manger, H.J., Annemuller, G .: Speed of Yeast Propagation in Breweries-Basis for Planning and Sizing a Yeast Propagatin Plant. Brauwelt Intemat. 19, 2001, 117-123]. In this case, the so-called "Grabtree effect." The Grabtree effect is the reason that when breeding yeast in the wort, it is impossible to prevent the formation of ethanol, which blocks the growth of yeast by destroying young budding cells [Magner, H.J., Annemuller, G .; Speed of Yeast Propagation in Breweries-Basis for Planning and Sizing a Yeast Propagation Plant. Brauwelt Internal. 19, 2001, 117-123; Gavin Millar et al. “CCT of the Velke Popovice Brewery, Beer and Life, 2003. P. 17-21 // www.propivo.ru, Beer & Life magazine].

The world scientific and technological progress in the production of yeast goes in the direction of the use of food production wastes by their enzymatic treatment to prepare the possibility of using uterine yeast as sources of carbon and nitrogen. When growing yeast biomass, in addition to a carbon source, additives are always required in the form of a nitrogen source and mineral salts [a.s. No. 449933, C12C 11/18, declared 08/09/1972; publ. 11/15/1974 / Method for producing yeast biomass. Trotsenko Yu.A. et al.]. For example, with a continuous method of growing yeast based on molasses, the addition of 1.76 potassium chloride per weight unit of molasses is required [a.s. 357215, С12С 11/18 L.D. Belov. Continuous method of growing yeast].

The aim of our technical solution was to develop a method of brewing brewer's yeast on a culture medium that is optimally adapted to breeding conditions of brewer's yeast, as well as a device for implementing the proposed method of brewing brewer's yeast. We consider it rational to use the plasmolysate of spent yeast as a complete culture medium for the growth of yeast biomass. The composition of the plasmolysate is shown in table 1. The essential features of the device in the form of a "digestion tank" are shown in figure 2.

Known clarified yeast autolysate, which is used for cosmetology purposes or as a dietary supplement (0.3-0.5 g / kg / day) and is obtained by autolysis of baking or brewing yeast Saccharomyces cerevisiae [TU 9154-003-46781511-00 “Yeast autolysate clarified. " Center GOSSANEPIDNADZORA, Moscow, hygienic conclusion No. 77.01.12.915.P.33972.11.0 from 11.21.2000]. An autolysate is an aqueous solution consisting of biologically active substances and vitamins (amino acids, trehalose, thiamine, riboflavin, niacin, biotin, pyridoxine, pantothenic acid, folic acid and a preservative). LD ₅₀ is 8.0 g / kg, which is half the toxicity of ethanol. The main advantage of the autolysate is a complete set of essential amino acids, enzymes and vitamins needed by a living cell.

The methods for extracting nutrients from sedimentary yeast vary significantly depending on the objectives of the study: obtaining dry food yeast, food protein concentrate, protein isolate, including in the form of a nucleic acid concentrate or in the form of complex preparations of B vitamins. Although they yield up to 80% of the extractable protein yield, they are technologically extremely complex and multi-step, often require special methods of purification from oils, solvents or other technological ingredients intended for cell cytolysis and destruction of its cell membrane.

To obtain a complete protein concentrate, enzymatic hydrolysis, that is, the breakdown of whole yeast cells by specialized yeast enzyme complexes, for example, of fungal origin (Arthrobacter luteus) [Shklyar, B.Kh. Enzymatic lysis of yeast. Minsk. Science and Technology, 1974, 224 pp.], Has advantages over acid hydrolysis (chemical methods for the disintegration of yeast cells, for example, when treating yeast with 1% hydrochloric acid or disubstituted ammonium phosphate (4% by weight of liquid yeast)) [Wolter H.C. et al. Die Heferuckfuhuhrung zur Maische in Brauereien der DDR - Lebensmittelindustrie, 1984, v.31, 6, p. 268-269]. An enzymatic hydrolyzate, in contrast to an autolysate or plasmolysate, better preserves the useful properties of the entire composition of the yeast cell, including its membranes. Biochemical methods of disintegration are based on the use of hydrolytic action on the cell wall of intracellular enzymes in combination with organic solvents (0.6-27.5 wt.% Chloroform, toluene, amyl acetate or ethyl acetate), followed by extraction of the protein. A known variant of the allocation of protein after the destruction of the cell walls of yeast with an aqueous suspension of malting barley containing β-1,3-glucanase [Yanchevsky V.K. et al. Production of dietary protein by microbiological synthesis based on plant materials. - M.: AgroNIITEIPP, 1988. No. 2. C.21; Yanchevsky V.K. and others. The quality of food protein concentrate obtained from yeast-saccharomycetes and ways of its use in the food industry.

Abstracts Vses. Conf. “Chemistry of food production. Properties and use of biopolymers in food products. ” Mogilev, 1990. - M .: AgroNIITEIPP, 1990. - C.112].

The methods, although they provide up to 80% of the yield of the extracted protein, are technologically extremely complex and multi-stage. In this case, the products of destruction (by various methods) of the whole yeast cell, or part of its plasmolysate, or only part of the cell proteins previously precipitated from solution in various ways, are used.

The Voronezh Technological Institute has developed a method for using autolized yeast in the preparation of beer wort [Semenova et al. Optimization of the nitrogen composition of beer wort // Food industry. - 1998. No. 4. S.-44-45]. In this case, yeast autolysis is carried out for 18-22 hours at a temperature of + 50 ° C. To accelerate autolysis, the pH of the yeast suspension is adjusted to 6.0-6.5 using Ca (OH) ₂ or CaCl ₂ in an amount of 1% by weight of the yeast. An autolysate heated to 50 ° C is used for mashing in an amount of 10-12% by weight of water. At the same time, in the cooking department, the yield of the extract increases by 0.8-1.0%. Testing the technology in the conditions of the Yalta brewery showed that the use of yeast acid hydrolyzate gives the effect of increasing the yield of the extract, similar to the use of enzyme preparations.

In the United States, a patented method for the hydrolysis of yeast (US Patent No. 4,218,481) under the action of enzyme preparations of papain, ficin, bromelain, pancreatin or mixtures thereof at an enzyme concentration in the yeast suspension of 0.01-1.0%. The hydrolysis process is carried out at a temperature of 40-60 ° C and a pH of 5.0-7.5 for 2-24 hours with continuous stirring.

The company Hefa-Frenon Arzneimittel GmbH (Germany) has developed a method for producing autolysate from residual brewer's yeast. The yeast in the presence of fermentable sugars is subjected to plasmolysis, then the autolysate is separated from the yeast shells by centrifugation, 0.5% carbohydrates and lactic acid are added and fermented with pure brewer's yeast. The resulting solution is added to young beer, which is enriched with vitamins (patent No. 2149409, published April 12, 1973). The brewer's yeast autolysate is also used to accelerate malting, adding 0.5% to the weight of the soaked grain along with lactic acid (0.12-0.15%) on the second day of germination (patent No. 2149409).

The way to reuse brewer's yeast is not new. There is a practice of reuse of brewer's yeast after the main fermentation (TI-18-6-47-85, Section 9.6. S.106-107). At the same time, long passages are required to obtain full generations (from three to seven transfers). But even with this, it is known that fermentation with the addition of seed yeast from previous fermentation cycles is often accompanied by the effect of “interruption of fermentation”, which occurs when there is a lack of unsaturated fatty acids and sterols. The low culture of storage of seed yeast has led to the fact that domestic brewers use yeast up to 12-13 repetitions. In this case, "dissociation of the racial culture of yeast" inevitably occurs, i.e. splitting of the homogeneous population into cell variants having phenotypic differences from the cells of the original population [cit. by Yu.I. Shishkov, Plakhov S.A. The increase in physiological and biochemical activity of sowing yeast // Beer and drinks №№, 2002. P.15]. In addition, there is always a great danger of reproduction along with seed and wild yeast.

This danger was eliminated in our technical solution by the fact that each new sowing begins with the sowing of a standardized (pure seed crop) batch, and at the end of the wort fermentation and the main fermentation, the entire yeast biomass is disintegrated and the beer is pasteurized.

The ideology of our proposed method is to maximize the biological resources of spent brewer's yeast for breeding a new batch of seed yeast. At the same time, in order to avoid the process of technological purification of the autolysate obtained by lysis of integral cells with inevitable side inclusions accumulated by the shells of yeast cells, which can affect the taste of beer, we preferred to use only plasmolysate of yeast cells. At the same time, the shells of the cells destroyed by ultrasound are removed from the solution by centrifugation, and the plasmolysate itself is treated with proteolytic enzymes to break down proteins into amino acids and nitrogen-containing components, suitable for assimilation by the yeast for biomass growth.

The inventive method is implemented as follows. After pumping the young (green beer), the entire biomass of filtered yeast is disintegrated with an ultrasonic disintegrator, then centrifuged (industrial centrifuge with a rotation speed of at least 3 thousand revolutions per minute) for at least 30 minutes. In the experiment, the ELEKON TsLLN-P10-01 centrifuge was used with a 10-tube rotor (TU 9443-001-245.23530-97). The advantages of an ultrasonic disintegrator are the effect of instant sterilization. The centrifugate and all insoluble substances are removed, and proteolytic enzymes, for example, in the form of the available bacterial preparation Protosubtilin G 20x, with proteolytic activity (TU 9152-031-34588571-99, are added to the plasmolysate for enzymatic decomposition of proteins) )

The inventive design of the "digestion tank" as a device for implementing the method of propagation of yeast

Figure 2 presents a diagram of the device in the form of a single "tank fermentation" brewer's yeast according to the present method.

The scheme of the device includes: the case of the “digestion tank” 23, in the upper part of which there is a mixer for the components of the culture fluid 24, a brewer's yeast plasmolysate dispenser 25, a wort dispenser 26, a Carlsberg flask (seed yeast keeper) 27, a boiler (instantaneous water heater) 28, remote float level gauge 29. The device also contains temperature sensors 30, sensors of dissolved oxygen 31, blower 32, spiral distribution device for air supply 33, air supply nozzles 34, air control device opodayuschih nozzles 35, the microprocessor 36.

The device operates as follows. All yeast propagation procedures are carried out in a single “fermentation tank” 23, into which the necessary portions of plasmolizate are fed in batches 24 using the plasmolysate dispenser 25, the wort is dispensed with the wort dispenser 26, and the yeast is squeezed by squeezing out the Karlsberg flask 27. In this case 24 from boiler 28, water is heated to 40 ° C. at a rate of 0.3 liters per minute for the entire period of reproduction of yeast. Moreover, before the introduction of seed yeast, the digestion tank 23 is filled with water and culture fluid by one fourth of the volume, as evidenced by its appearance in the remote float level gauge 29. This level corresponds to the level of the beginning of immersion of the lower temperature sensors 30 and the sensor of dissolved oxygen 31 into the liquid and the beginning of monitoring liquids. According to the readings of the dissolved oxygen sensors 31, the blower 32 is turned on, which supplies air to the spiral switchgear 33 located at the bottom of the defrosting tank 23. In this case, the air supply, which ensures a constant suspended state of breeding yeast, is made by switching on the air supply nozzles 34 through the control device 35 according to the principle "Traveling wave". Moreover, in order to increase the efficiency of mixing yeast and homogenizing the temperature of the liquid (up to 32 ± 2 ° C) throughout the entire fermentation tank 23, the air supply rate in the initial period of propagation of the yeast is at least one volume of supplied air per volume of culture liquid. Further, the volume of air supplied by the blower 32 is determined by the microprocessor 36 according to the readings of the dissolved oxygen sensor 31, and the dissolved oxygen should not be lower than 5 O ₂ / L.

Submission of 23 components of the culture fluid to the digestion tank is carried out in fractional portions through dispensers 25 and 26 according to commands from microprocessor 36, programmed to maintain the ratio: one volume of plasmolysate and three volumes of wort per three volumes of water. The breeding is considered complete when about 150 cells · 10 ⁶ / cm ^{3 are} detected in the yeast culture sample. The program of microprocessor 36 includes the use of the resource of dispensers 25, 26, which is necessary for growing every 100 liters of yeast culture, which is calculated to be added to the CCT.

When the dispenser resources are exhausted or when the filling level of the sprinkler tank 1 is reached, with a design capacity of 5000 l, the microprocessor shuts off the dispensers and the water supply, while maintaining only control of sparging the entire contents of the tank.

Basic fermentation optimization

Known methods for increasing the physiological activity of yeast by adding malt husk powder to the wort (Japanese Patent No. 5175508); whey [Kozlov S.G. Research and development of yeast activation methods using whey. Abstract. dis. Ph.D. Kemerovo: KTIPP. 2002]; yeast plasmolysate [patent No. 2129592, declared. 10/21/1997; publ. 04/27/1999; Bull. No. 31 / Nutrient additive for brewer's yeast, a method for its production and a method for the production of beer. Plakhova G.S. and etc.]; the use of spirulina from blue-green algae [Bidikhova, M.E. Increasing the viability of brewing yeast using spirulina platensis / M.E.Bidikhova, V.L. Lavrova, A.M. Gernet // Beer and drinks. - 2002. - No. 6. - S.10-12].

In a known method of using brewer's yeast hydrolyzate obtained by a known method using cytolytic enzymes, the hydrolyzate is mixed with a complex of salts and in a dose of 5-6 g / hl in dry form or 0.1-0.2 l per 1.0 hl of wort is introduced into the current of the cooled wort to improve mixing, and then set the yeast, bringing the content of zinc ions in the fermented wort to 0.11-0.15 mg / l, and manganese ions to 0.04-0.05 mg / l of the wort [patent No. 2,129,592, claimed 10/21/1997; publ. 04/27/1999; Bull. No. 31 / Nutrient additive for brewer's yeast, a method for its production and a method for the production of beer. Plakhova G.S. and etc.]. At the same time, there is an increase in the degree of fermentation and the amount of alcohol, a decrease in the content of propanol, isomethyl alcohol and diacetyl, while the yeast biomass increased by 34%, but their sedimentation rate increased by almost 65%.

The best results were given by the method of intensifying the process of fermentation of wort using a hydrolyzate of baking yeast [I.V. Kiseleva, E.A. Puchkov, K.V. Kobelev, M.V. Gernet, V.L. Lavrova. // Beer and drinks. 2004. No2. S-38-39]. Experience has shown that when 100-150 mg of hydrolyzate is added per 100 cm ^{3 of} wort to a high-density wort, the yeast is 20-30% better fermented, must produce more alcohol, less diacetyl, and experimental beer samples have a more pleasant taste. It turned out that the effect of the hydrolyzate on the fermentation activity of different yeast races is identical.

However, it was found that the hydrolyzate does not affect the degree of fermentation of the wort with an initial concentration of solids of 8 and 10%, and an increase in the dose of hydrolyzate to 400 mg per 100 cm ^{3 of} wort does not affect the fermentation activity and biomass accumulation [I.V. Kiseleva et al., 2004, p. 38-39]. An analysis of the data presented by the authors shows that with an increase in the introduced dose of the hydrolyzate, the yeast more actively utilizes amine nitrogen and wort extract and produces alcohol, but to a certain limit: a dose of 400 mg (as excess in nitrogen) was not provided with the carbon component of the wort, vital for biomass growth. The data presented by the authors on the heterogeneous dynamics of the acidity of the fermenting wort also confirmed the latest data on the ability of the yeast to polyauxia: when the carbon resources from wort sugars are exhausted, the yeast begins to use lactic and other organic acids with a long carbon chain to increase biomass, and the exhaustion of various carbon resources can be judged the dynamics of the pH of the wort [RF patent No. 302352, C12C 11/00; C12K 1/00, declared 11/09/1970; publ. 01/01/1971; Bull. No. 15 / Method for the determination of polyauxia in the cultivation of microorganisms]. The data presented by the authors, indicating a decrease in the amount of diacetyl in the wort along with an increase in the applied dose of the hydrolyzate, also indicate that the growing yeast biomass begins to use diacetyl as a carbon source.

Thus, the disadvantage of the method of intensification of the wort fermentation process [I.V. Kiseleva et al., 2004] is the lack of the necessary proportionality of the content of nitrogen and carbon sources to ensure optimal conditions for the growth of yeast biomass.

Case Study

Table 1 The mineral composition of plasmolysate and culture medium, μg / g ash residue (own data) Mineral Plasmolysate yeast race 34 Wort Water Sa 666.0 66.12 23.98 Mg 272.0 108,0 7.96 R 2619,0 243.0 0,033 Si 8.88 47.7 5.05 Na 75.62 50.12 48.71 K 1564.0 367.0 2.91 Li 0.007 0.0053 0,00359 Al 0.16 0.09 0.009 Fe 12.1 0.40 0.05 I 0,03 0.018 0.003 Zn 26.26 0.40 0,03 Se 0,0536 0,0208 0,00161 Cu 1,56 0.1 0,01097 Cr 0,0244 0.056 0.0012 Mn 1.18 0.14 0,001957 As 0.013 0.0014 0,00043 AT 0.13 0.15 0,066823 Cd 0.01848 0.000138 0.000012 Co 0,03748 0.00117 0,000071 Hg 0,00054 0,00054 0,000635 Ni 0.28 0,00036 0.001455 Pb 0,00485 0.00015 0,000809 Sn 0.01231 0,00203 0.000015 Sr 1.55 0.13 0.20 V 0.0024 0.002 0,00077 Σ 5,248.92 mcg / g 882.83 mcg / g 83.975 mcg / g

When preparing 1 hl of young beer, 1 kg of residual yeast is obtained.

The mineral component of plasmolysate of brewer's yeast race 34 did not exceed 30% of the dry residue. The data in table 1 show that the plasmolysate of spent brewer's yeast is the main supplier of calcium, magnesium, zinc, phosphorus, potassium, necessary to increase the biomass of brewer's yeast. On this basis, we consider it unnecessary to saturate the optimized culture medium developed by us with minerals or microelements. In this, our technical solution differs from the essential features of analogues of nutritional supplements for breeding yeast biomass.

The protein component of the plasmolysate reached 70% of the total composition, while the concentration of amino acids in the yeast plasmolysate was 54.5 g / l. The total nitrogen in the plasmolysate was 1750 mg% with a residual nitrogen of 32.25 mg%. The definitions were made in the accredited testing laboratory of VNIIMS (Orenburg) according to the method of G.A. Uzbekov in the modification of Z.S. Chulkova [K.G. Kolb, B.C. Kamyshnikov. Handbook of clinical chemistry. Minsk. Belarus, 1982]. In this case, the wort contained only 0.2 g / l of amine nitrogen. Thus, barley wort cannot provide even part of the nitrogen requirements of growing yeast biomass. Given the fact that ordinary brewer's yeast does not contain proteolytic enzymes, therefore, cannot independently utilize protein and polypeptide nitrogen, it became necessary to add a proteolytic enzyme to the plasmolysate, for example, the available bacterial preparation Protosubtilin G20x with proteolytic activity (TU 9152-031 -34588571-99). The drug was used in concentrations up to 1% by weight of plasmolysate.

The use of enzymes in the production of yeast autolysate is justified only by enzymatic cytolysis of the whole cell (patent 2129592), and the introduction of the amylolytic enzyme amilorizine P10X inevitably provokes an acceleration of the fermentation of sugars and the development of the Grabtree syndrome (ethanol death of young budding cells). It is known that autolysis (self-digestion) of a yeast cell inevitably occurs without the addition of enzymes under adverse environmental conditions, for example, when carbon reserves in a nutrient medium are exhausted. It is also known that up to 40% of the protein component of the cell consists precisely of enzymes, including proteolytic ones, which is the basis for obtaining vitamin-enzyme mixtures from yeast. However, the process of spontaneous autolysis is long. So, during technological hydrolysis, the microbial biomass is subjected to heat shock (15-17 s), after which it is exposed for 2 hours at a temperature of 45-50 ° C and 1 hour at 55-60 ° C, followed by salting out of the protein component [Smotraeva I.V. “The use of secondary material resources of brewing in the baking industry. Dis. Ph.D., St. Petersburg. 2003. - 120 s].

In the claimed technical solution, we used a proteolytic enzyme (but not amylolytic) to simplify and accelerate the low-temperature decomposition of complex undenatured proteins into fragments suitable for assimilation by the biomass of breeding yeast.

The wort used for the preparation of the culture mixture (11% extractability) contained 20 g / l of sugars, while only 0.5 g / l was found in the centrifuged sugar plasmolysate. The determination was carried out in accordance with GOST R 51135-98 (clause 5.5.3.2.2). The fact we discovered is consistent with the existing theoretical concepts that functionally active yeast accumulate polysaccharides and glycogen in the cell wall [Krueger, Lin. Yeast metabolism and its effect on the taste and aroma of beer / Lin Krueger // Sputnik Brewer. - 1999. - Spring. - S. 39]. We deliberately approached the removal of cell membranes (and other suspensions) by centrifugation and, accordingly, the reduction of the carbon content of the nutrient medium in favor of a significant simplification of the technology for plasmolysate production. At the same time, the proportion of wort in the composition of the culture medium was compensated three times. At the same time, we took into account that the accumulation of biomass depends on the concentration of carbohydrates in the medium: the larger it is, the more intensively the yeast mass grows. Moreover, with a lack of sugars as a carbon source, the yeast mass cannot absorb nitrogen, it begins to degrade as a result of self-digestion of starving yeast with a lack of carbohydrates [Gracheva, I.М. The influence of the concentration of dry substances in the initial wort on the dynamics of the accumulation of fermentation products / I.M. Gracheva, Yu.A. Atrushkevich, V.N. Romanenko // Anthology of alcoholic fermentation, distillation and rectification of ethyl alcohol. Vodka production / Sturgeons S.B. - [B. m.], 1998. - Access mode: http://sergey-osetrov.narod.ru/Projects/Fermentation/influence_to_concentrations_dry_material_with_source_mash_on_fermentation.htm. - Date of treatment 10.11.2009].

This fact served as the basis for the use of wort as a source of carbon in the culture fluid, composed on the basis of yeast plasmolysate. When calculating the required balance of sources of nitrogen, carbon and minerals to obtain biomass in a digestion tank for every 100 liters of seed yeast, the following ratios are adopted for setting the dispensers: one volume of plasmolysate and three volumes of wort per 3 volumes of water.

Justification of the essential feature of the proposed method "the method according to claim 1, characterized in that when the biomass of yeast is added, sodium selenite is replaced by a divalent organic compound of selenium, which is part of the plasmolysate, in a dose of not more than 40 μg / hl of wort"

The corresponding sign of the prototype "the introduction of yeast biomass with the addition of sodium selenite at the stage of main fermentation" includes the introduction of sodium selenite in the amount of 150 μg / l wort [V.N. Luzan, S. S. Chervonnaya, O. A. Usacheva. Production of beer enriched with selenium // Beer and Beverages, 2006, No. 4. S.27; S.S. Chervonnaya. Technology of light beer enriched with selenium. Abstract. dis. Ph.D., Ulan-Ude]. The use of inorganic forms of selenium for food purposes is incorrect due to its toxicity [Yu.I. Shishkov. The scientific and practical role of selenium compounds in brewing technology // Beer and Beverages, 2007. No. 1. C.8]. In addition, the authors of the prototype used obviously high concentrations of selenium compounds, many times higher than the optimum of their effect on yeast, which leads to their depression. In addition, it is known that the use of selenium is justified only in selenium-deficient regions, and the excess of selenium in any form entering the human body from various sources leads to serious deviations in the state of health [Tretyak LN, Gerasimov EM The specifics of the effect of selenium on the human and animal organism (in relation to the problem of creating selenium-containing food products). // Bulletin of OSU, 2007, No. 12, S.-136-145].

Case Study

In the claimed technical solution, the inorganic form of selenium is replaced by the organic form, which is part of the plasmolysate of brewer's yeast. Thus, about 300 liters of plasmolysate were obtained from the residual amount of 350 kg of brewer's yeast that had fermented in CCT per 110 hl. Thus, 4860 μg of selenium is contained in this volume: 1 l of plasmolysate gives 300 g of dry matter with a content of 0.054 μg / g of selenium. The total amount of 4.86 mg is sufficient for enrichment with selenium of 110 hl of wort or 44.2 μg / hl (the volume of the CCT of the Novotroitsky brewery, which was studied). If we take into account the actual existing concentration of selenium in the wort, equal to 0.0208 μg / g ash residue, and that with an initial extract of wort 11% (110 g / l ash residue), the concentration of selenium in 1 liter of wort will be 2.31 μg / l (231 μg / hl), it turns out that an additional dose of an organic compound of selenium will increase the concentration of selenium in young beer to 275.2 μg / hl or 2.75 μg / l. This will significantly exceed the concentration of selenium ions in regional drinking water, amounting to 0.00161 μg / L.

We consider it rational to add a dose of plasmolysate, providing an additional concentration of selenium in the wort of not more than 40 μg / hl. Adding the indicated volumes of plasmolizate to young beer will lead to a significant increase in beer mineralization, enriching it with vital minerals and trace elements. But a further increase in dosages may be fraught with overdoses of other trace elements from the plasmolysate. Therefore, we set the criterion for the sign: “selenium supplement no more than 40 μg / hl beer”, taking selenium as an indicator trace element of the entire plasmolysate composition.

Given the new data that positively characterizes beer as a supplier of irreplaceable trace elements into the body, we substantiated their approximate safe levels in beer. The methodological basis for the calculations adopted the methodology for determining the estimated acceptable level (ODE) according to MU 2.1.5.720-98. ["Justification of hygienic standards of chemicals in the water of water bodies of drinking, domestic and cultural water use." Section 13. Calculation of ODE / Methodological instructions. - Introduced from 10/15/1998, http://www.mostgost.ru/gost_preview/mu/mu 215720-98 / index.html - 05.26.09]. Interim calculations are shown in table 3.

The essence of the method consists in determining, using simple laboratory methods, any of the microelements of the beer composition, followed by a simple calculation of the expected concentrations of other components of the mixture according to the following formulas: C _i = Σ _Ci · Y _i ,; where C _i is the predicted concentration of the desired trace element, mg / l; Y _i - specific indicator of the desired trace element; Σ _Ci is the predicted sum of all trace elements, mg / l, determined by dividing the actual value of one of the trace elements obtained by laboratory methods by its specific value.

Thus, the use of plasmolysate when introduced into the fermenting wort allows you to produce beer with a given mineralization and does not require enrichment of beer with minerals, as laid down in the methods-analogues of the claimed technical solution.

The substantiation of the essential feature of the proposed method "the main fermentation is optimized by homogenizing the temperature and composition of the entire volume of the fermenting wort and maintaining the yeast biomass in suspension, by bubbling the wort in the CCT with ascending flows of carbon dioxide, nitrogen or using a circulation pump"

In accordance with our concept of dividing a single fermentation process into two stages: the aerobic high-temperature stage of growth of yeast biomass and the anaerobic low-temperature process of glycolysis by the matured yeast biomass of the carbohydrate component of the wort, we recommend certain technological conditions for glycolysis, which are essential features of the proposed method: maintaining the biomass suspended yeast, glycolysis at low temperatures and a minimal amount astvorennogo oxygen in fermenting wort; the end of fermentation by the exhaustion of yeast sugar reserves in the wort.

In known analogues, the maintenance of yeast biomass in suspension is carried out by aeration. TI 18-6-47-85 (section 10.4 “Fermentation and fermentation of beer in cylinder-conical tanks”. P.114) recommends aeration of the first 50% of the wort entering the CCT with free air at the rate of 0.5-0.7 m ³ air per 1 m ³ wort to a content of 4-6 mg / l of dissolved oxygen in the wort. Wort saturation with oxygen during fermentation disrupts the anaerobic processes of glycolysis [Krueger, Lin. Yeast metabolism and its effect on the taste and aroma of beer / Lin Krueger // Sputnik Brewer. - 1999. - Spring. - S. 39-48].

The practice of foreign breweries (Czech Republic, Germany, and others) shows the need to replace carbonated mash-up sparging with sterile air with carbon dioxide [G. Millar and others at the Velke Popovice brewery: yeast propagator, two-sided filling, leaching and homogenization of yeast using CO ₂ // Beer and life, pp. 17-21 // www.propivo.ru]. At the same time, it is rightly argued that washing the fermenting wort with carbon dioxide removes dimethyl sulfate, sulfur compounds and other volatile PPBs that can affect the organoleptic properties of young beer, and also contributes to the temperature homogenization of the fermented wort.

The duration of fermentation, the rate of formation of by-products of fermentation and the viability of the yeast itself depend on the distribution of yeast in the fermentation tank. It is believed that the yeast undergoes self-mixing with carbon dioxide bubbles released during fermentation (0.2 m ³ per 1 hl of beer [Maltsev, P. Malt and beer technology: special course / P. M. Maltsev. - M.: Food industry. -st, 1964. P.525]. Dying yeast cells settle to the bottom of the fermentation tank. Yeast, initially uniformly distributed throughout the volume of the fermentation tank, already after 50 hours from the beginning of fermentation settles 70-80% in the conical part of the CCT [C. Boulton, “Beer Fermentation,” in: New in Brewing, Edited by C.W. Bamfort, St. Petersburg: Profession, 2007. P.266-269]. Precipitation of yeast It results from the consumption by yeast of all fermentable sugars and the beginning of their autolysis.

The spontaneous mixing of fermenting wort in brewing is fundamentally different from the organization of the process with the participation of biomass microorganisms in other branches of biotechnology, where the organization of mechanical mixing of the reaction medium is mandatory. For brewing purposes only experimental tests have been carried out. So, [Bosswell, CD Niewnow, AW, Hewitt, CJ Studies on the effect of mechanical agitation on the performance of brewing fermentations: fermentation rate, yeast physiology and development of flavor compounds // J.Am.Soc.Brew. Chem. 2002, 60, p. 101-106] showed that mechanical mixing of the fermenting wort with a Rushton turbine mixer (at a supplied power of more than 0.25 kW / m ² ) leads to a reduction in the fermentation time and a decrease in the formation of esters due to the acceleration of yeast metabolism [cit . by C. Boulton. "Beer Fermentation." In the book: New in brewing. Ed. C.W. Bamfort. St. Petersburg: Profession, 2007. S.266-269].

This technical solution associated with the mechanical mixing of the fermenting yeast mass, we have taken as a prototype of one of the essential features of the proposed method.

The technical solution we propose provides for the optimization of the main fermentation in its main phase “glycolysis of the carbohydrate component of the wort with the pre-propagated yeast biomass” by homogenizing the temperature of the entire CCT volume and keeping the yeast biomass in suspension by periodically bubbling the fermenting wort with carbon dioxide or nitrogen in a mode of at least 0 , 5 m ^{3 of} carbon dioxide (or nitrogen, but not air) per hour per 1 m ^{3 of} fermenting wort. For economic reasons, stirring of the fermenting wort by alternating sparging with carbon dioxide or nitrogen can be replaced by mechanical mixing with ascending wort jets using a submersible circulation pump.

We refused to aerate the wort with air due to the fact that the excess oxygen accumulated by the yeast biomass in the “digestion tank” when introduced into the CCT even with 30-fold dilution in the wort volume will ensure that the yeast mass needs tissue respiration. It is known that for yeast for tissue respiration in the anaerobic glycolysis phase, only 0.02-0.03 mg / L of dissolved oxygen is sufficient. Nevertheless, we consider it reasonable to automatically control dissolved oxygen and carbon dioxide during the entire period of the main fermentation.

Wort temperature is a critical point, changing which, you can adjust the rate of the main biochemical processes in the CCT. It is known that the optimum course of glycolysis in yeast cells corresponds to 5-8 ° C, and for high-density wort + 10-12 ° C. The yeast biomass at the time of inoculation in the CCT has a temperature above + 30 ° C, which inevitably leads to the heating of the entire volume of the wort. It is also known that the glycolysis process is also accompanied by the release of excess heat. On the one hand, to maintain a stable temperature, temperature monitoring is required, and on the other hand, according to monitoring indications, it is necessary to include corrective heat exchangers operating on the principle of feedback (by deviation). Practice shows that the optimal technical solution is to control the built-in coil-heat exchangers with coolant circulation according to the commands of the control microprocessor.

The control of the fermentation temperature suddenly turned into a problem of regulating the taste and aroma of beer due to various temperature optimums in the metabolism of brewer's yeast and the formation of volatile (odorous) substances by them. High temperatures have a favorable stimulating effect on the metabolism and growth of yeast, but at the same time there is a more intensive formation of acetohydroxy acids and vicinal diketones. The formation of higher alcohols and phenylacetate increases in the temperature range from 10 to 20 ° C, while the formation of isoamyl acetate and ethyl acetate has a temperature optimum of about 15 ° C. In the regulations for the production of a number of Bavarian beers, the main fermentation is carried out at high temperatures, and then - fermentation - at low temperatures for a short period. Alcohol control experiments in pilot plants with immobilized yeast also showed that temperature is a critical variable: the process at low temperatures and high retention times was the best compromise between low alcohol content and the threshold value of toxic carbonyl substances [Improving brewing in brewing: new technologies . / Debur I.A. // Beer and drinks. - 2000. - No. 4. - S.14-17].

Thus, the temperature factor becomes the determining regulatory indicator. In this regard, the strict maintenance of the optimum temperature of the fermentation apparatus should be monitored around the clock by an automatic system of temperature sensors located throughout the volume of the fermenting wort as an indicator of the efficiency of the homogenization process of the entire volume of the fermenting wort.

The cessation of the main fermentation, based on the exhaustion of the carbohydrate reserves of the fermenting wort, helps prevent the accumulation of by-products of fermentation and products of mass autolysis of yeast cells in young beer, which begin the process of self-destruction due to the disappearance of the carbon source. Moreover, it is known that due to the ability of yeast to polyiaxia when sugars are exhausted, carbon is utilized by yeast from other sources simultaneously with the production of higher alcohols, aldehydes and vicinal diketones [RF patent No. 302352, С12С 11/00; C12K 1/00, claimed 11/09/1970; publ. 01/01/1971; Bull. No. 15 / Method for the determination of polyauxia in the cultivation of microorganisms].

The substantiation of the essential feature of the proposed method "before pouring beer into bottles and barrels into the finished beer is injected hop product in a dose that provides no more than 20% of the sensations of the total bitterness of the organoleptic bouquet of beer"

Analogues of the claimed characteristic are given on page No. 4 of this application in the form of types and doses of hop products introduced (by analogy to the method) into the finished beer when refusing to boil the wort with hops. Moreover, the standardized and claimed carriers of hop bitterness: iso-α-acid hop (TI 18-6-47-85), the concentration of essential hop oil [RF patent No. 9402113, stated. 06/07/1994; publ. 04/20/1996; Bull. No. 4 / Method for the production of beer. Pavlovich Yu.N. and others], the concentration of isogumulone [RF patent No. 2086622, C12C 7/00, decl. 10/15/1996; publ. 08/10/1997; Bull. No. 9 / Method for the production of strong beer. Belichenko A.M., Golikova N.V., Ayvazyan S.S.] or "Hops" type flavorings [RF patent No. 2139327, decl. 12/02/1997; publ. 10/10/1999; Bull. No. 34 / Method for the production of beer "Berhomut". Poteryakhin P.S. et al.], are intended to optimize the organoleptic properties of beer.

The disadvantage of all these technical solutions is the separation of the claimed doses from their effect on the overall flavoring bouquet of beer. The dose ratio of bitterness, sweets and other 129 flavoring characteristics of beer, agreed by international brewing associations and associations (EBC, MEVAS, etc.), was not even considered by the authors of analogues.

In the claimed technical solution, the proposal Meilgaard M.C. was used as a prototype. [Meilgaard M.C., Wort composition: with special reference to the use of adjuncts. Master Brewers Association of the Americas, http://www.mbaa.com/Tesch Quarterly / Abstracts / 1976 / tq76ab23.htm]. He proposed to classify the flavors of the beer composition into four groups: 1) the main flavors present in beer at concentrations more than 2 times the sensitivity threshold (in "normal beer" - only ethanol, carbon dioxide and bitter hop substances); 2) secondary flavoring components that are present in beer at concentrations 1-2 times higher than the sensitivity threshold (the author isolated isoamyl acetate, ethyl acetate and amyl alcohols); 3) tertiary flavoring components present in concentrations of 0.1-0.5 below the sensitivity threshold (for example, acetoin and phenylethyl acetate); 4) background flavoring substances that form the background taste of beer, present in concentrations more than 10 times lower than the sensitivity threshold. However, it is known that if one or more components are present in beer at concentrations significantly exceeding the threshold of perception, then beer will change its taste. The boundaries of the maximum permissible excesses of the threshold of sensations are not known. M.C. Meilgaard defined the initial levels of assessment of the main taste components of beer as plus two units, while the author did not carry out a comprehensive assessment.

Thus, taste and aroma must be considered in conjunction with the concentration of the substance that determines the taste. We conducted a special study of the dependence of the amount of flavoring properties of beer on the concentration of flavoring substances. At the same time, we significantly expanded the range of flavoring substances that determine the bouquet of beer. In addition, we introduced the indicator of the “weighting contribution” of each substance in the overall flavor characteristics of one liter of beer.

Table 3 The ratio of chemical groups of beer composition, carriers of certain flavoring properties (own data) Chemical compound Share,%, chemical compound in the total amount of flavoring doses The share of the group,%, in the total amount of flavoring doses Carriers of bitter taste bitterness of beer 34.38 Σ = 50.03 iso alpha acid 6.57 xanthohumol 9.10 Carriers of sweet and sugary tastes glycerol 22.92 Σ = 25.65 diacetyl 2.73 Sulfur Flavors dimethyl sulfide 3.27 Σ = 4.74 ethyl mercaptan 0.82 sulfur dioxide 0.65 Fruit Flavor Carriers isopeptyl acetate 3.17 Σ = 12.44 acetoin 1,64 ethyl acetate 1,64 methyl acetate 1,64 isoamyl acetate 1.23 vinyl acetate 1.09 isobutyl acetate 0.74 acetaldehyde 0.59 phenyl acetate 0.44 2-phenylethanol 0.26 Carriers of oily and soapy flavors caprylic acid 2.18 Σ = 3.27 butyric acid 0.82 lauric acid 0.14 capric acid 0.13 Carriers of wine, alcohol or fusel flavor isoamyl alcohol 2.46 Σ = 3.88 methanol 0.79 propyl alcohol 0.39 isobutyl alcohol 0.16 butyl alcohol 0.08 Σ = 100

A study showed that the contribution of bitterness to the overall bouquet of existing beers (Orenburg producers) is clearly overstated. Given the increased sensitivity of a person to bitterness as part of any taste bouquet, in the draft of the beer quality and safety standard developed by us, we limited the permissible concentration of hop bitterness to no more than 20%. Exceeding this threshold can lead to overexcitation of the taste buds of the root of the tongue and the development of the gag reflex in the most sensitive people. This may cause "consumer rejection" of this brand of beer.

In the claimed technical solution, despite significant economic costs, preference is given to xanthohumol, which has antiviral and anticarcinogenic properties.

Dose calculation example. The total number of flavoring doses of one liter of Zhigulevskoye beer is 61.09 units (excluding the prevailing contribution of ethanol). The addition of hop products in the form of iso-alpha acids at a concentration of 4.0 mg / l and xanthohumol at a dose of 5.0 mg / l provided respectively 6.57% and 9.1% of the total number of flavoring doses of a liter of beer. The methodology for calculating flavor doses is described above when describing the differences between the application and the prototype. In particular, the concentration of flavoring substance in a liter of beer is divided by the threshold value of its taste sensation (mg / l) and the result is correlated with the total amount of flavoring doses, i.e. Divide 4.0 mg / l of iso-alpha acids found in a liter of beer by 1.0 mg / l (threshold of taste), we get 4 units of flavor doses or 4.0 / 60.09 = 6.57% of the total the number of flavoring doses of a bouquet of a liter of beer. Regarding xanthohumol: at a concentration of 5.0 mg / l and with a sensation threshold (0.9 mg / l), its contribution to the overall bouquet of beer is 5.56 taste doses or 9.1% of the total flavor bouquet. In total, both components of hop bitterness provided 15.67% of the total bouquet of beer. But the whole group of bitterness, including salt and non-hop, accounted for 50.03% of the total flavoring bouquet of beer. Thus, the contribution of hop bitterness to the total bitterness was 15.67 / 50.03 = 31.15%. We consider the total number of bitterness to be excessively high, but we can only technologically affect hop bitterness, reducing the concentration of flavoring substances. The advantage of “keeping in the composition of beer” belongs to xanthohumol because of its biological healing properties. It is proved that it has antiviral and anticarcinogenic properties. Having doubled its concentration, i.e. up to 10 mg / l, and abandoning the introduction of more affordable drugs in the form of iso-alpha acids of hops, we, without changing the organoleptic of beer, improved its healing properties.

Based on the data given in table 3, it is possible to carry out calculations to model beer of any flavor bouquet, changing (regulating) the concentration of interchangeable ones and preserving the concentration of irreplaceable substances in each flavoring group. This feature (dose flavor assessment of the contribution of beer composition substances) is essential for the claimed technical solution.

The rationale for the essential feature of the proposed method "before bottling beer in bottles and barrels, the finished beer is subjected to CB 4-pasteurization"

The sign is not new, but mandatory for the complex of essential features of the proposed technical solution because in the claimed beer production technology we have canceled the obviously redundant requirements for strict air sterilization for aeration, water, plasmolysate and wort supplied to the digestion tank. These requirements are mandatory for other technological solutions that do not end with the decommissioning of all yeast biomass. Otherwise, there is a great danger of microbial contamination of the reused generation of downstream yeast. In the claimed technical solution, sterility is required only for the microbiological storage unit of seed yeast. All other stages as a one-time use of yeast culture do not require unnecessary sterilization costs. Moreover, it is known that sterilization of the wort fed to the yeast dilution unit carries the risk of the loss of many nutrients by the wort. If sterilization of the wort is rejected, a significant economic effect is obtained [G. Millar et al. CCT of the Velke Popovice brewery: yeast propagator, two-sided filling, leaching and homogenization of yeast using CO ₂ // Beer and Life, pp.17-21 // www.propivo.ru]. However, beer as a final product enriched with the vitamin-enzyme complex of plasmolysate of brewer's yeast can serve as a medium for the development of microorganisms during fermentation, which requires a final microwave pasteurization.

Thus, the inventive method is economical, can significantly reduce the time of the main fermentation and the entire life cycle of beer production and prevents the accumulation of toxic substances in the composition of the final product of by-products of fermentation.

Claims (1)

A method for the production of beer, including the purification of malt and barley, crushing barley and malt, preparation of mash, filtering mash, boiling wort, clarifying and cooling the wort, introducing yeast biomass with addition of selenium compounds at the main fermentation stage, fermentation and ripening, clarifying beer, dispensing beer in bottles and barrels, characterized in that the wort is boiled without hops in the mode of low-temperature microwave pasteurization, the main fermentation stage is divided into the aerobic stage of yeast propagation to concentrations radio yeast cells is not less than 150 × 10 ⁶ cells. / dm ³ and in the step of anaerobic glycolysis, conducted in a variety of process vessels, the introduction of the yeast biomass is produced in a slurry in a proportion of 1/30 volume to the wort, supplied to the glycolysis, while glycolysis carried out until the desired concentration of ethanol is obtained by fractional addition of the required amount of fermentable sugars, and the hop product extract is added before bottling in a dose that provides no more than 20% of the sensation of bitterness of the organoleptic bouquet of beer, the compound being Elena is introduced in organic form as a part of the plasmolysate of spent yeast in concentrations of not more than 40 μg / hl.

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