Biological preservation of beer

Details Biological preservation of beer Biological preservation of beer

1976-07-07

1981-11-10

Naff, David M.

Food or edible material: processes, compositions, and products

Involving ion exchange, sequestering or chelating material

426232, 4263304, 435 34, C12H 114, C12K 104

Patent

active

042998530

ABSTRACT:
Light alcoholic beverages, such as beer, wine, and cider, produced by fermentation and subject to biological instability on storage due primarily to wild yeasts, particularly Saccharomyces diastaticus types, are preserved by the addition of EDTA to the fermented product prior to packaging. The EDTA additive includes ethylene diamine tetra acetic acid and the water soluble sodium, potassium, and calcium salts thereof, for example the disodium calcium salt. The amount of the EDTA preservative added is correlated with the ascertained wild yeast cell population of the untreated beverage.

REFERENCES:
patent: 2711963 (1955-06-01), Gray
patent: 2748002 (1956-05-01), Kneen
patent: 2846317 (1958-08-01), Bersworth et al.
Kleyn et al., Saccharomyces diastaticus and the Biological Stability of Non-pasteurized Bottle Beer, Wallerstein Laboratories Communications, vol. XXVIII, No. 95, 1965 (pp. 35-47).
DeClerck, J., A Textbook of Brewing, vol. 1, Chapman and Hall, Ltd. London, 1957 (pp. 514-520).

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