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The results of experimental studies aimed at studying the impact of ECA -
water on the basic processes in the kvass of fermentation technology for
producing beverages on the basis of electrochemically activated water. In the
experiment in the process of fermentation kvass wort, made from concentrate,
measured pH of, titratable acidity, dry matter content, duration of fermentation,
microbiological parameters - the total number of yeast cells, dead cells, cells
with glycogen - a reserve polysaccharide of the yeast cell, for kotormujudge the
fatness yeast. The experimental data are illustrated in Figure 14,15,16.
С у сл о , приготовленное на
С у сл о , приготовленное на
в о д оп р о в о д н ой вод е +
воде , п р ош едш ей
у гол ьны й фильтр
обр а б о тк у , в З Х А -си с т ем е
И ЗУМ РУД + у го л ьны й
фильтр
Figure 12. Effect of ECA-water treatment to extract content wort
As a result of the experiment was to demonstrate the positive impact of
ECA - water treatment in the process of fermentation kvass wort. The wort
prepared for the treated water, fermented with a more intensely with a significant
difference in the number of solids, an average of 0.5 %, thereby reducing the
fermentation time and thereby accelerate the production process kvass.
The number of cells with glycogen in the samples prepared using the
treated ECA in - water system, in all the experiments increased in 3-4 times as
compared with control samples.
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