Multienzyme complex application when receiving of ethyl alcohol from the problem of raw material

Influence of the complex enzyme preparation of Bruzaime BGX on viscosity of a rye batter was probed. Dynamics of accumulation of a weight fraction of dry and reducing materials in a batter, and also possibility of decrease in a dosage glucoamilase is shown at using of multienzymic complex at a stage of water-thermal processing. It was set that multienzymic complex application on stages of water-thermal processing allows to increase the glucose maintenance in a wort by 34,7 % in comparison with the control that raises an alcohol yield on 1,4 dal/tonn conditional starch, reduces duration of fermentation till 50-52 h and reduces the general screenings content in a fermented wash by 10 %.