(Saccharomyces cerevisiae) at 30 ◦C. Ultradispersedwheat grain particles, which were microand nano in size, were used for the fermentation. Highly concentrated grain mashes were prepared. Ultra-grinding allowed for a reduction in the temperature of the starch gelatinisation to 60 ◦C. Optimal conditions were selected for a soft water-heat and enzymatic treatment to obtain high density wort. As a result, one of the energy-intensive stages of grain preparation for fermentation, cooking, was eliminated. The final product (ethanol) yield increased and was up to 5% greater than during fermentation wort with standard concentration. The fermentation time was reduced on average to 68h. This work was supported by the state assignment (Russia) [project 1785].