Abstract
The results of investigating the metal nanoaquachelate effect on the fermentative energy of brewing bottom yeast Saccharomycescerevisiae race - 11 were presented.To improve the fermentative activity of yeast mentioned above, zinc nanoaquachelate in an amount of 0.10-0.30 mg/dm3, in increments of 0.10 was used during the main fermentation of beer wort.As a result of the research using brewing yeast S. cerevisiae race - 11, it was found that adding zinc nanoaquachelate in an amount of 0.10 mg/dm3 in beer wort improves the fermentative activity, and the amount of the released carbon dioxide was 16. 7 % higher than in the fermentation of pure malt wort. The content of visible extract in the young beer on the seventh day of fermentation was 15.1 % higher compared with the control, pure malt wort.
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