Food or edible material: processes – compositions – and products – Fermentation processes – Alcoholic beverage production or treatment to result in...
Patent
1978-03-28
1979-12-11
Hunter, Jeanette M.
Food or edible material: processes, compositions, and products
Fermentation processes
Alcoholic beverage production or treatment to result in...
426 15, 426 62, 426592, 426250, 426540, C12C 500, C12C 504
Patent
active
041783891
ABSTRACT:
An alcoholic beverage of good clarity and alcohol content in the 12-16% by volume range, namely wine or cider, is made in a space of about 28 days by mixing together water, sugar and a rapid ferment and flavor conferring composition, maintaining the mixture under fermentation conditions for about 28 days, and then removing the liquor from the solid sediment. The composition comprises a mixture of, firstly, the dried granulated product prepared by mixing the yeast nutrients ammonium phosphate, urea, monobasic potassium phosphate and tricalcium phosphate with water to form a paste, then drying and granulating the solid mixture from the paste; and, secondly, a combination of flavor conferring and fermentation ingredients including a wine yeast, food grade lecithin, calcium carbonate, sodium citrate and an organic acid such as malic acid. For a wine beverage, freeze-dried wine powder may be added. For a cider beverage, apple juice powder is added.
REFERENCES:
patent: 3598607 (1971-08-01), Morse
patent: 3798331 (1974-03-01), Bavisotto
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