Selection of yeast for low-density wort fermentation

Brewing industry is one of the most progressive and dynamically developing areas food beverage in world. In Kazakhstan brewing currently developed segment market. recent years, production capacities have been increasing, range products has expanding, craft developing. Non-alcoholic beer becoming more popular. The technology carried out two ways - it dealcoholization finished drink, or a change technological processes production. presented article, possibility preparing low-gravity wort fermenting with various strains yeast for preparation non-alcoholic investigated. characteristics three types used low-alcohol drinks, fermentation activity absorption solids during were studied. It established that strain Saf Brew TM LA-01 lowest degree suitable beer. mode post-fermentation selected, as result which content ethyl alcohol does not exceed 0.5 vol.% contains by-products quantities corresponding to standards.