The polyhydroxylated fullerene effect on the alcoholic fermentation process in alcohol production

The purpose of research is to study the effect of C60(OH)20-24 fullerenol on the process of alcoholic fermentation in the production of alcohol. Tasks: to carry out the process of alcoholic fermentation using fullerenol; to investigate organoleptic indicators, the content of carbohydrates and alcohol in mash; to consider the possibility of the influence of polyhydroxylated fullerene on the mass of dry yeast residue after thermostating and clarification of the mash. The object of the study is model samples of mash with the addition of polyhydroxylated fullerene C60(OH)20-24 in small doses. The control sample was produced according to the traditional recipe, in the first prototype, in addition to the main recipe, fulleronol 0.01 g (0.1 % of the weight of the hydromodule) was added; in the II prototype - 0.03 g (0.3 % of the mass of the hydromodule). All studies were carried out in triplicate. In all samples, the organoleptic, physico-chemical parameters and the mass of dry yeast residue at the end of fermentation were studied. As a result of research, the technological process for the production of mature mash using fullerenol was reproduced. It has been established that the use of fullerenol in small doses of 0.3 % of the weight of the hydromodule (II prototype) in the production of home brew in the technology of alcohol makes it possible to improve organoleptic characteristics due to smell and taste by 1 point, to reduce the active acidity index by 0.11 units and the content of carbohydrates in the mash by 1.2 %, increase the alcohol content by 0.8 %, which indicates an improvement in the fermentation activity of yeast. The weight of the dry residue of yeast after fermentation in the second prototype increases by 14 % compared to the control, which may indicate fullerenol as a biostimulant that allows intensifying the process of alcoholic fermentation.