Özet:

 The alcoholic fermentation is exposed to a high risk of microbial infections, which have a significant impact on the efficiency of the process and the quality of the distillates. This article presents the effect of lactic acid bacteria on an alcohol fermentation by yeast and a method of reducing this undesirable microflora with the use of a preparation of hop α-acids. The results indicate that the application of hop α-acids preparation allows reducing the development of microbial infection, which are mainly lactic acid bacteria. Besides, it allows an ethanol yield to be improved. The solution is as a pro-ecological and agreeing with EU politics.

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