Intensification of high gravity beer wort fermentation using vitamins

There has been investigated the utilization efficiency of water?soluble B-group vitamins in the process of fermentation of beer wort by means of lager fermentation yeast, strain Saflager W-34/70 under the conditions of high gravity brewing. There has been reviewed the role of vitamins in the chemistry of alcoholic fermentation. It has been established that the introduction of B-group vitamins in high gravity beer wort allows increasing the sugars fermentation rate, yeast growth rate and reproduction, increasing the degree of fermentation of young beer. Concentration of ethanol in it and the number of accumulated yeast biomass, as well as the intensifying the reduction of vicinal diketones. The maximum stimulating effect is due to using of folic and nicotinic acid, thiamin and riboflavin, and their optimal dosage is 0,2, 0,5, 0,06 and 0,05 mg/dm3, respectively. Study of the effect of combinations of vitamins and vitamins-containing substances on the fermentation of high gravity beer wort remains topical.