INFLUENCE OF MULTIPLENESS OF BRINGING OF ALGASOF CHLORELLA ON PROCESS OF FERMENTATIONOF BEER AT THE USE OF YEASTS OF DIFFERENT GENERATIONS
Abstract
In article possibility of application in brewing production of a component of a phytogenesis - algaschlorella as the source of biologically active agents necessary for increase of physiological activity of yeast is studied. Influences of multipleness of introduction of water-plant of chlorella are investigational on the process of main fermentation at application of different generations of yeasts.
For citations:
Morgunova E.M., Nazarova J.S., Schelegova N.A. INFLUENCE OF MULTIPLENESS OF BRINGING OF ALGASOF CHLORELLA ON PROCESS OF FERMENTATIONOF BEER AT THE USE OF YEASTS OF DIFFERENT GENERATIONS. Food Industry: Science and Technology. 2017;(3):53-59. (In Russ.)
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