Food or edible material: processes – compositions – and products – Fermentation processes – Alcoholic beverage production or treatment to result in...
Patent
1977-03-03
1979-02-20
Naff, David M.
Food or edible material: processes, compositions, and products
Fermentation processes
Alcoholic beverage production or treatment to result in...
426 16, 426 29, C12C 1100, C12C 1104
Patent
active
041407997
ABSTRACT:
Brewer's wort, having a high concentration of fermentable carbohydrates and solids such as 18.degree. to 36.degree. Plato which would normally ferment very slowly or incompletely, is fermented by utilizing water dilution at a point during fermentation to reduce the content of fermentable carbohydrates and solids to below 18.degree. Plato so that fermentation proceeds to completion without inhibition. Water dilution is carried out when the fermentable carbohydrate content of the fermenting wort is 30% to 70% of its original value and after initial foam collapse within about 24-48 hours after the start of fermentation. This process makes it possible to use the headspace of the fermenting vessel which is normally set aside for initial foam generation and results in a substantial increase in productivity.
REFERENCES:
patent: 3484244 (1969-12-01), Kozulis et al.
Cuzner Janet M.
Nagodawithana Walter T.
Jos. Schlitz Brewing Company
Naff David M.
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