In 1957, at the initiative of the academician of the USSR Academy of Sciences M.S. Vovsi, at the Institute of Vitaminology of the USSR Ministry of Health, Professor E.N. Odintsova began research on vitamins of group "B" in the blood of humans and animals.
After much research and observation, E.N. Odintsova proposed an original technology for the extraction of vitamins, amino acids, minerals, sterols, organic acids, bioflavins from saccharomycetes.
In the winery's shops there are huge steel tanks in which grape must wanders (crushed grapes, its juice). Wine is produced from grape must. Studying wine, Professor E.N. Odintsova received an unexpected result: in wine there are almost no precious B vitamins that were in grapes.
Where does such wealth disappear? It turned out, wasted with waste yeast - Saccharomyces (saccharomycetes).
It was possible to find out that saccharomycetes at the end of fermentation are capable of storing vitamins in huge quantities. They absorb everything that was in the grapes. Then, the biologically active substances of plant origin are transformed into substances of animal origin that are closer to human cells; natural links are established between vitamins and related amino acids, minerals; natural relationships between all components are recreated.
This provides biologically active substances with easy accessibility to human cells, fast incorporation into the composition of enzymes and high physiological activity in the body of an adult and a child.
After multiple concentrations of the liquid product, they get a food vitamin concentrate, which is popularly called "condensed grapes." The author gave him the name "AMMIVIT."
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