Solubility of CO2 in beer, osmotic and temperature stress the effect on the yeast cells

The results of evaluation of various generalizations of factors impact on the microorganisms in the conditions of anaerobic fermentation of beer wort and opportunities saturation dynamics of carbon dioxide environments. The expediency and need to consider the dynamics of the osmotic pressure of the medium, and the restrictions imposed on them due to changes in the concentration of sugar and ethanol and temperature.