Influence of ferment complexes on metabolism of alcoholic yeast and accumulation of ions of nonorganic nature in concentrated grain wort

Abstract

The article presents data on the change in the ionic composition of the concentrated grain wort, as a result of exposure to enzyme complexes of different spectrum of action, and the influence of the nutrient composition the process of alcoholic fermentation, ethanol and formation of side metabolites osmoflley race of the yeast Saccharomyces cerevisiae 1039. We used the enzymatic system of amylolytic, proteolytic and hemicellulase steps in various combinations. The research found that the content of cations and anions in the original grainwort (30 % dam) significantly depends on substrate specificity of enzymes. Proteolysis ofproteins of the grain wort to low molecular weight peptides and flee amino acids, was accompanied by a decrease in the concentration of sulphates in 1,5... 1,9 times. The grain wort is treated with enzymes amylolytic and proteolytic action, as well as a full range of enzymes, provided the greatest accumulation of alcohol with a simultaneous decrease in the level of synthesis side metabolites. By the end of the fermentation the alcohol concentration was 15,8...16,9 % and by-products in 1,5... 1,7 times lower (3483...3695 against 5568...5805 mg/dm3) than in brakah, where in the preparation of the wort have been applied only amylolytic enzymes or a complex of the latter with hemicellulase.