In the publication, there were described the studies, the aim of which was to check the possibilities of running the alcohol fermentation of cereal mashes, performed by pressure technology in the industrial conditions, using the selected strain of yeasts Saccharomyces diastaticus N-41, in combination with the application of the strains of yeasts Saccharomyces cerevisiae D2, being so-far employed in distilleries. In effect of the process, it was expected to obtain the combination of high fermenting activity of yeasts Saccharomyces cerevisiae D2 and high amylolytic capabilities of the yeast strain Saccharomyces diastaticus N-41. The fermentation experiments were conducted in agricultural distillery, during the controlled technological process, on cereal mashes with extract on the level of 15.7 -15.9 °Big, with variable rates of saccharifying enzymes (from 70% to 100% of the rate, recommended by the producer). It was found that running of alcohol fermentation process, using the conjugated yeast culture allowed obtaining the yield of alcohol on the level similar to the process conducted with the application of yeasts Saccharomyces cerevisiae D2. When the rate of saccharifying enzyme is reduced by 30%, the running of the conjugated culture with the application of the mixture of the yeast strains: Saccharomyces diastaticus N-41 and Saccharomyces cerevisiae D2 in ratio 1:1 has not given the expected effect in a form of the abbreviation of fermentation time up to 48 hours.
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