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GB1384309A - Method of producing fermented beverages - Google Patents

Method of producing fermented beverages

Info

Publication number
GB1384309A
GB1384309A GB2584772A GB2584772A GB1384309A GB 1384309 A GB1384309 A GB 1384309A GB 2584772 A GB2584772 A GB 2584772A GB 2584772 A GB2584772 A GB 2584772A GB 1384309 A GB1384309 A GB 1384309A
Authority
GB
United Kingdom
Prior art keywords
fermentable
wort
nutrient
alcohol
yeast
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
GB2584772A
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Vogelbusch GmbH
Original Assignee
Vogelbusch GmbH
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Vogelbusch GmbH filed Critical Vogelbusch GmbH
Publication of GB1384309A publication Critical patent/GB1384309A/en
Expired legal-status Critical Current

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C9/00—Methods specially adapted for the making of beerwort
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C12/00—Processes specially adapted for making special kinds of beer
    • C12C12/04—Beer with low alcohol content
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
    • C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C12G3/025—Low-alcohol beverages
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C12/00—Processes specially adapted for making special kinds of beer
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
    • Y02E50/00—Technologies for the production of fuel of non-fossil origin
    • Y02E50/10—Biofuels, e.g. bio-diesel

Landscapes

  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

1384309 Fermented beverages VOGELBUSCH GmbH 2 June 1972 [2 June 1971] 25847/72 Heading C6E Wort is fermented aerobically such that 0À5- 5À0 kg O 2 /kg fermentable carbohydrate are provided, so that substantially all fermentable carbohydrate is assimilated by the yeast with the formation of virtually no alcohol, then the yeast is removed and the liquid sedimented, centrifuged. filtered, cold hopped, carbonated diluted, provided with a head and/or has alcohol added. Preferably the ratio fermentable: non- fermentable extract ingredients in the wort is from 1 : 0À1 to 1 : 10, and the wort preferably has assimilable N 2 and P 2 O 5 contents of 0À025- 0À5 kg and 0À01-0À02 kg respectively per kg of fermentable carbohydrates. During fermentation the temperature is preferably 5-35‹C the pH 4-6, and any foam formed is mechanically destroyed. The fermentation may be carried out as a feed process, nutrient or air feed being regulated in response to alcohol content of the wort or exhaust air. This may be a batch process. nutrient solution being supplied at up to 72 degrees Plato, or a continuous process, nutrient being supplied at up to 40 degrees Plato. The preferred yeasts are of the genus Saccharomyces.
GB2584772A 1971-06-02 1972-06-02 Method of producing fermented beverages Expired GB1384309A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
AT474071A AT309361B (en) 1971-06-02 1971-06-02 Process for the production of alcoholic or non-alcoholic fermented drinks

Publications (1)

Publication Number Publication Date
GB1384309A true GB1384309A (en) 1975-02-19

Family

ID=3567761

Family Applications (1)

Application Number Title Priority Date Filing Date
GB2584772A Expired GB1384309A (en) 1971-06-02 1972-06-02 Method of producing fermented beverages

Country Status (18)

Country Link
JP (1) JPS5328996B1 (en)
AT (1) AT309361B (en)
BE (1) BE783914A (en)
BR (1) BR7203499D0 (en)
CA (1) CA983868A (en)
CH (1) CH572520A5 (en)
CS (1) CS156541B2 (en)
DD (1) DD99178A5 (en)
DK (1) DK131159B (en)
ES (1) ES402979A1 (en)
FR (1) FR2139915B1 (en)
GB (1) GB1384309A (en)
IL (1) IL39531A (en)
LU (1) LU65437A1 (en)
NL (1) NL7207340A (en)
SE (1) SE390978B (en)
SU (1) SU537632A3 (en)
ZA (1) ZA723622B (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2002028995A1 (en) * 2000-10-05 2002-04-11 Miller Brewing Company Method of oxygenating yeast slurry using hydrophobic polymeric membranes
US7186428B1 (en) 1999-11-23 2007-03-06 Miller Brewing Company Method of oxygenating yeast slurry using hydrophobic polymer membranes
EP2816102A1 (en) 2013-06-18 2014-12-24 Anheuser-Busch InBev S.A. Method for preparing a fermented beverage and beverage thus produced
US10993460B2 (en) 2012-12-28 2021-05-04 Suntory Holdings Limited Non-alcohol, beer-taste beverage having Shimari in taste

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2831979A1 (en) * 1978-07-20 1980-02-07 Linde Ag METHOD FOR PROCESSING SPICE TO BEER
DE3939064C2 (en) * 1989-11-25 1995-11-30 Manfred Prof Dr Rer N Grosmann Process for the production of low-alcohol to non-alcoholic beverages
DE4003404A1 (en) * 1990-02-05 1991-08-08 Moselland Eg Winzergenossensch Prodn. of fermentation prod. with reduced ethanol content - by two stage fermentation adding part of substrate after first stage
RU2571052C1 (en) * 2011-11-22 2015-12-20 Сантори Холдингз Лимитед Beverage with beer taste having low content of extracted components and preset ph
JP6022773B2 (en) * 2012-01-18 2016-11-09 サッポロビール株式会社 Plant raw material liquid and beverage and method related thereto

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7186428B1 (en) 1999-11-23 2007-03-06 Miller Brewing Company Method of oxygenating yeast slurry using hydrophobic polymer membranes
WO2002028995A1 (en) * 2000-10-05 2002-04-11 Miller Brewing Company Method of oxygenating yeast slurry using hydrophobic polymeric membranes
US10993460B2 (en) 2012-12-28 2021-05-04 Suntory Holdings Limited Non-alcohol, beer-taste beverage having Shimari in taste
EP2816102A1 (en) 2013-06-18 2014-12-24 Anheuser-Busch InBev S.A. Method for preparing a fermented beverage and beverage thus produced
WO2014202564A2 (en) 2013-06-18 2014-12-24 Anheuser-Busch Inbev Sa Method for preparing a fermented beverage and beverage thus produced

Also Published As

Publication number Publication date
FR2139915B1 (en) 1976-03-12
IL39531A (en) 1975-08-31
ZA723622B (en) 1973-02-28
ES402979A1 (en) 1975-04-16
CA983868A (en) 1976-02-17
DD99178A5 (en) 1973-07-20
IL39531A0 (en) 1972-07-26
DE2225270B2 (en) 1976-09-30
DK131159B (en) 1975-06-02
DK131159C (en) 1975-11-03
AT309361B (en) 1973-08-10
BR7203499D0 (en) 1973-05-24
CH572520A5 (en) 1976-02-13
FR2139915A1 (en) 1973-01-12
NL7207340A (en) 1972-12-05
JPS5328996B1 (en) 1978-08-17
DE2225270A1 (en) 1972-12-14
SE390978B (en) 1977-01-31
SU537632A3 (en) 1976-11-30
BE783914A (en) 1972-09-18
CS156541B2 (en) 1974-07-24
LU65437A1 (en) 1973-01-22

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Legal Events

Date Code Title Description
PS Patent sealed [section 19, patents act 1949]
PCNP Patent ceased through non-payment of renewal fee