The viability and activity of brewer's yeast are strongly in-fluenced by the composition of culture and storage medium. In the production of beer in case of their deficiency to mini-mize the impact on barmy culture of various stressful factors and providing cages with necessary substances food top dressing which entering into the mash before fermentation is widely applied. The possibility of using barmy dressings (on the example of the preparations "HY-VIT", "Yeastex", "Yeast Food", " Rhodia Zumesite") at other stages of technological process is shown in the study at storage of seed yeast. For the assessment of action of preparations on the change of structure of the environment of incubation and physiological and biochemical and technological indicators of yeast the culture of suspending in water, young beer or beer mash (1:1) was also stored at the temperature of 2-4 °C within two days. It was established that during the incubation of the yeast sus-pension with top dressing in the recommended dose (0.04 g/l), pH, acidity and amine nitrogen had increased more sig-nificantly than in the control (without preparations). It was connected with activization of exchange processes of micro-bic culture due to additional enrichment of medium nutrients, especially when using top dressing of "HY-VIT". The growth of the activity of cellular enzymes (maltose, zymase complex) for 25-70 % in comparison with control depending on the preparation and suspending medium, the improvement of physiological condition of yeast (the increase in cells was observed: budding - for 5-30 % containing glycogen - for 8-40 %). Among studied preparations " Yeastex" proved to be less effective, which is explained by the presence of only inorganic salts in its composition, unlike other dressings con-taining nitrogenous, mineral compounds, vitamins. Using the dressing at the stage of storage of yeast excluded the loss of intracellular reserve substances, the levels of adverse effect on culture of medium, scarce in nutrients.