The influence of wort pasteurization on the mash parameters and the yeast generation process

This work is devoted to the study of the physicochemical parameters of alcohol wort before and after pasteurization and the identification of mash parameters depending on yeast generation. The studies were carried out at Premium LLC and at the Department of Technology of Production and Processing of Agricultural Products of the Kabardino-Balkarian State Agrarian University in 2023-2024. The objects of research were saccharified wort before and after pasteurization, mash, wheat malt, and Asp. Oryzae culture. Biotin calculations were carried out per 100 ml of the test medium before and after pasteurization. Wheat mashes prepared for fermentation into alcohol were studied. The unchangeable biotin content in the wort before and after pasteurization confirms that heat treatment of the medium does not inactivate biotin and does not reduce its content in it. It was established that the optimal pasteurization conditions are a temperature of 75°C and a duration of 30 minutes, at which the maximum amount of reducing sugars, dry and reducing substances is observed. Insufficient yeast cell content in the yeast of the first four generations did not affect the number of yeast cells in the daily mash. The yeast cell content is sufficient for fermentation, which is 86-102 million/ml. Better results are shown by the mash from the 6th-10th yeast generations than by the 1st-5th generation, in terms of reducing substances by 0.14 mg/ml and reducing sugars by 0.11 mg/ml. It has been determined that mashes prepared with yeast and pasteurized wort have good technological indicators, and fermentation takes place in more sterile conditions with normal reproduction of yeast cells during fermentation. The final indicators of the finished mashes differ insignificant values for fermentation, acidity and residual starch.