Food or edible material: processes – compositions – and products – Fermentation processes – Alcoholic beverage production or treatment to result in...
Reexamination Certificate
2007-02-06
2007-02-06
Corbin, Arthur L. (Department: 1761)
Food or edible material: processes, compositions, and products
Fermentation processes
Alcoholic beverage production or treatment to result in...
Reexamination Certificate
active
10270240
ABSTRACT:
A method for predicting late fermentation production of diacetyl in a brewing process comprises determining the ratio of FAN (free amino nitrogen content) to sugar (fermentable) to specific gravity in an initial wort composition. In addition there is provided a process for preventing incipient late fermentation production of diacetyl in a brewing process, comprising measuring and variously adjusting the initial FAN, sugar and specific gravity of the wort such that the ratio[f.sugar(g/L)]initial[FAN(g/L)]initial[Gravity(°P)]initial,for the adjusted wort has a value of 37 or less.
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Forster Clemens
Margaritis Argyrios
McGarrity Michael J.
Mensour Normand Anthony
Petersen Erin Ellice
Corbin Arthur L.
Labatt Brewing Company Limited
Levy & Grandinetti
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