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Abstract

A process for producing food vitamin concentrate from food yeast in which the starting feedstock comprising a by-product from the production of dry wines obtained after separation of a new wine and comprising a residue of the starting strains of wine yeast, highly-tolerant to increased concentrations of the alcohol produced thereby during fermentation, and highly-tolerant to pH of the must below 3.5, with large homogeneous size cells after separation of the remaining wine by pressing and dilution with water in a ratio of 1:1.5-3.0, based on the pressed yeast, is subjected to autolysis; the resulting autolysate is heated to the temperature of 80.degree.-90.degree. C., then cooled to 0.degree.-2.degree. C. and separated from the residue. The recovered autolysate is concentrated to give the desired product.

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First Claim