Use of special yeast strains for fermentation of high-density honey wort.
Abstract
In the process of fermenting high-density honey wort, yeast strains are exposed to both the environment and ethanol produced during the fermentation process, which can lead to changes in their metabolism and an increase in the number of dead cells, resulting in a decrease in the quality of the beverage. The efficiency of honey beverage production can be improved by using yeast strains that are highly osmotolerant and alcohol-tolerant. These yeast strains can help create a unique flavor profile in the beverage by breaking down carbohydrates, organic acids, and other carbon-containing compounds. When used in specific conditions, specialized yeast outperforms beer or wine yeast in an environment with reduced amine nitrogen content, low pH, and increased ethanol levels, which is typical for high-density honey wort.
About the Authors
А. М. Marhunova
RUE «Scientific and Practical Center for Foodstuffs of the National Academy of Sciences of Belarus»
Belarus
Belarus
Morgunova Elena Mikhailovna, Ph.D. (Technical), Associate Professor, Chairman of the State Committee for Standardization of the Republic of Belarus
93, Starovilensky Trakt, 220053 Minsk
O. V. Vyshnikova
RUE «Scientific and Practical Center for Foodstuffs of the National Academy of Sciences of Belarus»
Belarus
Belarus
Vyshnikova Olga Vladimirovna, Junior Researcher at the department of technologies of the alcohol and non-alcoholic beer products
29, Kozlova str., 220037, Minsk
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Review
For citations:
Marhunova А.М., Vyshnikova O.V. Use of special yeast strains for fermentation of high-density honey wort. Food Industry: Science and Technology. 2025;18(4):40-45. (In Russ.)
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