The aim of the study was to estimate the problem of microbiological quality of technological water, employed in agricultural distilleries and to determine its effect on the quality of the obtained agricultural distillate. Studies were conducted in the selected distilleries, employing different methods of treatment of raw starch materials (pressure and pressure-less method) and concerned relationship between microbiological quality of technological water and organoleptic and chemical quality of agricultural distillate. On the ground of the obtained results it was found that in water coming from deep wells - during their intake and storage in intermediate tanks in distilleries - there are developed bacteria, the presence of which has a negative effect on the run and yield of the process, quality of raw spirit and economic result of the manufacturing plant.
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