title: ÐÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ðµ Ð±Ð¸Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ð¹ Ð°ÐºÑÐ¸Ð²Ð½Ð¾ÑÑÐ¸ Saccharomyces vini Ð¿ÑÐ¸ ÑÐ±ÑÐ°Ð¶Ð¸Ð²Ð°Ð½Ð¸Ð¸ Ð²ÑÑÐ¾ÐºÐ¾ÑÐºÑÑÑÐ°ÐºÑÐ¸Ð²Ð½Ð¾Ð³Ð¾ Ð¿Ð¸Ð²Ð½Ð¾Ð³Ð¾ ÑÑÑÐ»Ð°
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð±Ð°ÐºÐ°Ð»Ð°Ð²ÑÐ°
titleType: Subtitle
title: Research of the biological activity of Saccharomyces vini during the fermentation of highly extractive beer wort
Creators: name: ÐÐ°Ð³Ð°Ð½Ð¾Ð², ÐÐ»ÑÑ
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2023
Subjects: Saccharomyces vini
Ð¿Ð¸Ð²Ð¾
Ð¿Ð¸Ð²Ð½Ð¾Ðµ ÑÑÑÐ»Ð¾
Ð±ÑÐ¾Ð¶ÐµÐ½Ð¸Ðµ
Ð²Ð¸Ð½Ð½ÑÐµ Ð´ÑÐ¾Ð¶Ð¶Ð¸
beer
beer wort
fermentation
vine yeast

description: ÐÐ°Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¿Ð¾ÑÐ²ÑÑÐµÐ½Ð° Ð¸Ð·ÑÑÐµÐ½Ð¸Ñ Ð±ÑÐ¾Ð´Ð¸Ð»ÑÐ½Ð¾Ð¹ Ð°ÐºÑÐ¸Ð²Ð½Ð¾ÑÑÐ¸ Ð²Ð¸Ð½Ð½ÑÑ Ð´ÑÐ¾Ð¶Ð¶ÐµÐ¹ Saccharomyces vini Ð¿ÑÐ¸ ÑÐ±ÑÐ°Ð¶Ð¸Ð²Ð°Ð½Ð¸Ð¸ Ð²ÑÑÐ¾ÐºÐ¾ÑÐºÑÑÑÐ°ÐºÑÐ¸Ð²Ð½Ð¾Ð³Ð¾ Ð¿Ð¸Ð²Ð½Ð¾Ð³Ð¾ ÑÑÑÐ»Ð°. ÐÐ°Ð´Ð°ÑÐ¸, ÐºÐ¾ÑÐ¾ÑÑÐµ ÑÐµÑÐ°Ð»Ð¸ÑÑ Ð² ÑÐ¾Ð´Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ: â¢ Ð¸Ð·ÑÑÐ¸ÑÑ Ð¸ÑÑÐ¾ÑÐ½Ð¸ÐºÐ¸ Ð»Ð¸ÑÐµÑÐ°ÑÑÑÑ Ð¸ Ð½Ð¾ÑÐ¼Ð°ÑÐ¸Ð²Ð½ÑÐµ Ð´Ð¾ÐºÑÐ¼ÐµÐ½ÑÑ Ð½Ð° ÑÐ¿ÐµÑÐ¸Ð°Ð»ÑÐ½Ð¾Ðµ Ð¿Ð¸Ð²Ð¾; â¢ Ð¿ÑÐ¸Ð³Ð¾ÑÐ¾Ð²Ð¸ÑÑ Ð¾Ð±ÑÐ°Ð·ÑÑ Ð¿Ð¸Ð²Ð½Ð¾Ð³Ð¾ ÑÑÑÐ»Ð° Ð¸Ð· ÑÐ°Ð·Ð½Ð¾Ð³Ð¾ ÑÑÑÑÑ: Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ðµ ÑÑÐ¼ÐµÐ½Ð½Ð¾Ð³Ð¾ ÑÐ¾Ð»Ð¾Ð´Ð° Ð¸ Ñ Ð´Ð¾Ð±Ð°Ð²Ð»ÐµÐ½Ð¸ÐµÐ¼ ÐºÐ¾Ð½ÑÐµÐ½ÑÑÐ¸ÑÐ¾Ð²Ð°Ð½Ð½Ð¾Ð³Ð¾ Ð²Ð¸Ð½Ð¾Ð³ÑÐ°Ð´Ð½Ð¾Ð³Ð¾ ÑÐ¾ÐºÐ°; â¢ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°ÑÑ Ð±ÑÐ¾Ð´Ð¸Ð»ÑÐ½ÑÑ Ð°ÐºÑÐ¸Ð²Ð½Ð¾ÑÑÑ Ð´ÑÐ¾Ð¶Ð¶ÐµÐ¹ Saccharomyces vini Ð¿ÑÐ¸ ÑÐ±ÑÐ°Ð¶Ð¸Ð²Ð°Ð½Ð¸Ð¸ Ð²ÑÑÐ¾ÐºÐ¾ÑÐºÑÑÑÐ°ÐºÑÐ¸Ð²Ð½Ð¾Ð³Ð¾ Ð¿Ð¸Ð²Ð½Ð¾Ð³Ð¾ ÑÑÑÐ»Ð°; â¢ Ð¸Ð·ÑÑÐ¸ÑÑ ÑÐ¸Ð·Ð¸Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¾Ðµ ÑÐ¾ÑÑÐ¾ÑÐ½Ð¸Ðµ Ð´ÑÐ¾Ð¶Ð¶ÐµÐ²ÑÑ ÐºÐ»ÐµÑÐ¾Ðº Saccharomyces vini Ð² Ð²ÑÑÐ¾ÐºÐ¾ÑÐºÑÑÑÐ°ÐºÑÐ¸Ð²Ð½Ð¾Ð¼ Ð¿Ð¸Ð²Ð½Ð¾Ð¼ ÑÑÑÐ»Ðµ Ð½Ð° ÑÐ°Ð·Ð½ÑÑ ÑÑÐ°Ð¿Ð°Ñ Ð±ÑÐ¾Ð¶ÐµÐ½Ð¸Ñ; â¢ Ð¿ÑÐ¾Ð²ÐµÑÑÐ¸ Ð°Ð½Ð°Ð»Ð¸Ð· Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ñ Ð¸ ÑÐ¸Ð·Ð¸ÐºÐ¾-ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ñ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÐµÐ¹ Ð³Ð¾ÑÐ¾Ð²Ð¾Ð³Ð¾ Ð¿Ð¸Ð²Ð°, Ð¿ÑÐ¸Ð³Ð¾ÑÐ¾Ð²Ð»ÐµÐ½Ð½Ð¾Ð³Ð¾ Ð¸Ð· Ð²ÑÑÐ¾ÐºÐ¾ÑÐºÑÑÑÐ°ÐºÑÐ¸Ð²Ð½Ð¾Ð³Ð¾ Ð¿Ð¸Ð²Ð½Ð¾Ð³Ð¾ ÑÑÑÐ»Ð° Ð¸ ÑÐ±ÑÐ¾Ð¶ÐµÐ½Ð½Ð¾Ð³Ð¾ Ð´ÑÐ¾Ð¶Ð¶Ð°Ð¼Ð¸ Saccharomyces vini. ÐÐ±ÑÐµÐºÑÑ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ â ÐºÐ¾Ð½ÑÐµÐ½ÑÑÐ¸ÑÐ¾Ð²Ð°Ð½Ð½ÑÐ¹ Ð²Ð¸Ð½Ð¾Ð³ÑÐ°Ð´Ð½ÑÐ¹ ÑÐ¾Ðº, Ð½ÐµÑÐ±ÑÐ¾Ð¶ÐµÐ½Ð½Ð¾Ðµ Ð¿Ð¸Ð²Ð½Ð¾Ðµ ÑÑÑÐ»Ð¾, Ð´ÑÐ¾Ð¶Ð¶Ð¸ Ð²Ð¸Ð´Ð° Saccharomyces vini. ÐÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð²ÑÐ¿Ð¾Ð»Ð½ÑÐ»Ð¸ÑÑ Ð½Ð° Ð±Ð°Ð·Ðµ Ð»Ð°Ð±Ð¾ÑÐ°ÑÐ¾ÑÐ¸Ð¹ Ð±Ð¸Ð¾ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð¸ Ð¼Ð¸ÐºÑÐ¾Ð±Ð¸Ð¾Ð»Ð¾Ð³Ð¸Ð¸ ÐÐ¨ÐÐ¸ÐÐ ÐÐÐ¡Ð¸Ð. ÐÐ½Ð°Ð»Ð¸Ð·Ð¸ÑÑÐµÐ¼ÑÐ¼Ð¸ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÑÐ¼Ð¸ Ð±ÑÐ»Ð¸ - Ð¼Ð°ÑÑÐ¾Ð²Ð°Ñ Ð´Ð¾Ð»Ñ ÑÑÑÐ¸Ñ Ð²ÐµÑÐµÑÑÐ² Ð² ÑÐ±ÑÐ¾Ð¶ÐµÐ½Ð½Ð¾Ð¼ ÑÑÑÐ»Ðµ, ÑÐ¾Ð´ÐµÑÐ¶Ð°Ð½Ð¸Ðµ ÑÐ¿Ð¸ÑÑÐ°, Ð¿Ð»Ð¾ÑÐ½Ð¾ÑÑÑ Ð¸ ÑÐºÑÑÑÐ°ÐºÑÐ¸Ð²Ð½Ð¾ÑÑÑ ÑÐ°ÑÐ°ÑÐ¾Ð². ÐÑÐ¸ Ð½Ð°Ð¿Ð¸ÑÐ°Ð½Ð¸Ð¸ Ð»Ð¸ÑÐµÑÐ°ÑÑÑÐ½Ð¾Ð³Ð¾ Ð¾Ð±Ð·Ð¾ÑÐ° Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð»Ð¸ÑÑ ÑÐ»ÐµÐ´ÑÑÑÐ¸Ðµ Ð±Ð°Ð·Ñ Ð´Ð°Ð½Ð½ÑÑ: eLIBRARY.RU, Scopus, Ð ÐÐ. Ð¡ÑÐ°ÑÐ¸ÑÑÐ¸ÑÐµÑÐºÑÑ Ð¾Ð±ÑÐ°Ð±Ð¾ÑÐºÑ ÑÐºÑÐ¿ÐµÑÐ¸Ð¼ÐµÐ½ÑÐ°Ð»ÑÐ½ÑÑ Ð´Ð°Ð½Ð½ÑÑ Ð¾ÑÑÑÐµÑÑÐ²Ð»ÑÐ»Ð¸ Ñ Ð¿Ð¾Ð¼Ð¾ÑÑÑ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ñ Microsoft Excel. Ð ÑÐ¾Ð´Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ð¹ Ð¿Ð¾ÐºÐ°Ð·Ð°Ð½Ð¾, ÑÑÐ¾ Ð²Ð¸Ð½Ð½ÑÐµ Ð´ÑÐ¾Ð¶Ð¶Ð¸ Ð¼Ð¾Ð¶Ð½Ð¾ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°ÑÑ Ð´Ð»Ñ ÑÐ±ÑÐ°Ð¶Ð¸Ð²Ð°Ð½Ð¸Ñ Ð¿Ð¸Ð²Ð½Ð¾Ð³Ð¾ ÑÑÑÐ»Ð°, Ð¾Ð´Ð½Ð°ÐºÐ¾ Ð´Ð»Ñ ÑÐ¾ÐºÑÐ°ÑÐµÐ½Ð¸Ñ Ð²ÑÐµÐ¼ÐµÐ½Ð¸ Ð·Ð°Ð±ÑÐ°Ð¶Ð¸Ð²Ð°Ð½Ð¸Ñ Ð½ÐµÐ¾Ð±ÑÐ¾Ð´Ð¸Ð¼Ð¾ Ð´Ð¾Ð±Ð°Ð²Ð»ÑÑÑ Ð¿Ð»Ð¾Ð´Ð¾Ð²ÑÐµ Ð¸Ð»Ð¸ ÑÐ³Ð¾Ð´Ð½ÑÐµ ÑÐ¾ÐºÐ¸.
description: This work is dedicated to studying the fermentative activity of wine yeast Saccharomyces vini during the fermentation of high-extract beer wort. The objectives of the research included: â¢ studying literature and regulatory documents on specialty beer â¢ preparing samples of beer wort from different raw materials: based on barley malt and with the addition of concentrated grape juice â¢ investigating the fermentative activity of Saccharomyces vini yeast during the fermentation of high-extract beer wort; â¢ studying the physiological state of Saccharomyces vini yeast cells in high-extract beer wort at different stages of fermentation; â¢ conducting an analysis of the sensory and physicochemical characteristics of the finished beer prepared from high-extract beer wort fermented with Saccharomyces vini yeast. The research objects were concentrated grape juice, unfermented beer wort, and Saccharomyces vini yeast. The studies were conducted based on the laboratories of biotechnology and microbiology at the Institute of Biomedic Systems and Biotechnology. The analyzed indicators were the dry matter content in the fermented wort, alcohol content, density, and sugar extractives. The following databases were used for writing the literature review: eLIBRARY.RU, Scopus, Russian National Library (Ð ÐÐ). The statistical processing of experimental data was carried out using the Microsoft Excel program. During the research, it was shown that wine yeast can be used for fermenting beer wort, but to reduce the fermentation time, it makes sense to add fruit or berry juices.