Abstract
The effect of the complex enzyme preparation Bruzaym BGX on the viscosity of rye kneading was studied. The dynamics of glucose accumulation in the wort is shown, as well as the possibility of reducing the dosage of glucoamylase when using a multi-enzyme complex at the stage of water-heat treatment. The effect of the enzyme complex on the fermentation kinetics of rye wort was studied. It was found that the use of a multienzyme complex at the stage of water-heat treatment allows one to increase the glucose content in the wort by 34.7 %, compared with the control. This increases the yield of alcohol by 1.4 decalitres/t of conditional starch, reduces the duration of fermentation to 50 – 52 hours and reduces the total content of impurities in the mature brew by 10%.
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