Food or edible material: processes – compositions – and products – Fermentation processes – Alcoholic beverage production or treatment to result in...
Reexamination Certificate
2006-03-07
2006-03-07
Hendricks, Keith (Department: 1761)
Food or edible material: processes, compositions, and products
Fermentation processes
Alcoholic beverage production or treatment to result in...
C426S016000, C426S064000, C426S423000, C426S487000
Reexamination Certificate
active
07008652
ABSTRACT:
A flavorless, odorless and colorless malt base is produced by preheating a malt base derived from malt grains in aqueous solution in the presence of an activated charcoal absorbent to remove proteins from the mixture before or after fermenting the mixture in the presence of a yeast to convert carbohydrates to ethyl alcohol. The yeast and activated carbon are then removed and the fermented intermediate beer is subjected to treatment in series with an anion exchange resin, a cation exchange resin and an adsorption resin to remove undesired colors, odors and/or flavors. The resulting flavorless malt base can be used to formulate flavored malt beverages.
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Brett Schulte, “The Buzz of ‘Malternatives’: TV Ad Campaigns Promote Beverages, and Brands” The Washington Post. Jul. 23, 2002.
Brown-Forman Corporation
Hendricks Keith
McDermott Will & Emery LLP
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