Continuous production of fermented liquids

Food or edible material: processes – compositions – and products – Fermentation processes – Alcoholic beverage production or treatment to result in...

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99276, 195 68, 195 74, 195115, 195116, 426 16, 426521, C12C 1104, C12C 1112, C12C 1114

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040092860

ABSTRACT:
Production of fermented liquids such as beer is continuously carried out under sterile conditions by flash sterilizing a mixture of wort and bitter substances by direct steam injection, boiling the mixture to complete transformation of bitter substances incorporated in the wort, decanting a precipitate formed in the wort under aeration of the wort by sterile air or oxygen, fermenting the wort by bringing the wort under sterile conditions into contact with yeast immobilized on an inert support, storing the fermented wort in the presence of yeast under sterile conditions and passing the fermented wort under sterile conditions into contact with a protease fixed on a support.

REFERENCES:
patent: 3402103 (1968-09-01), Amberg et al.
patent: 3524402 (1970-08-01), Bosewitz et al.
patent: 3875303 (1975-04-01), Hieber
De Clark, J., A Textbook of Brewing, Chapman & Hall, Ltd., London, vol. 1, 1957 (pp. 424-426, 445 and 446).

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