Palianytsia, LiubovBerezovska, NataliaKosiv, RuslanaPikh, ZorianKharandiuk, Tetiana2018-04-122018-04-122017-12-232017-12-23Activation of alcohol yeast / Liubov Palianytsia, Natalia Berezovska, Ruslana Kosiv, Zorian Pikh, Tetiana Kharandiuk // Litteris et Artibus : proceedings, 23–25 November, 2017. — Lviv : Lviv Polytechnic Publishing House, 2017. — P. 83–84. — (6th International academic conference «Chemistry & chemical technology 2017» (CCT-2017)).978-966-941-108-2https://ena.lpnu.ua/handle/ntb/40482The influence of alcoholic yeast treatment with electrochemically activated water (EAW) on their enzymatic activity in the fermentation and generation, improve their physiological state was investigated. The obtained results showed that catholyte has the greatest effect on alcoholic yeast activity. The use of electrochemically activated water in alcohol production can reduce the duration of the biotechnological process and increase the finished product yield.83-84enyeastenzymatic activityalcoholic fermentationelectrochemically activated watercatholyteanolyteActivation of alcohol yeastConference Abstract© Національний університет “Львівська політехніка”, 20172Activation of alcohol yeast / Liubov Palianytsia, Natalia Berezovska, Ruslana Kosiv, Zorian Pikh, Tetiana Kharandiuk // Litteris et Artibus : proceedings, 23–25 November, 2017. — Lviv : Lviv Polytechnic Publishing House, 2017. — P. 83–84. — (6th International academic conference «Chemistry & chemical technology 2017» (CCT-2017)).