Food or edible material: processes – compositions – and products – Fermentation processes – Alcoholic beverage production or treatment to result in...
Patent
1989-06-22
1990-05-29
Cintins, Marianne
Food or edible material: processes, compositions, and products
Fermentation processes
Alcoholic beverage production or treatment to result in...
426 15, 426 16, 426592, 426 29, C12C 1100, C12G 100, C12G 300
Patent
active
049294520
ABSTRACT:
A method for the accelerated brewing of alcohol and alcoholic beverages including beer, wine, and spirits utilizing flavor producing strains of S. cerevisiae and/or other bacteria such as lactobacillus spp. and a high alcohol-tolerant strain of S. cerevisiae. Preferred strains of S. cerevisiae for the production of beer are ATCC Nos. 20866 and 20867.
In the preferred method, the fermentation is conducted in a bioreactor containing the flavor-producing strains and the high alcohol tolerant strain of S. cerevisiae immobilized on inert, high surface area supports, preferably porous organic or glass beads. The bioreactor significantly decreases the fermentation time necessary to produce a beverage containing a desired alcohol percentage. For example, beer can be processed in less than about 12 to 18 hours, wine in less than about 36 hours.
REFERENCES:
patent: 4579739 (1986-04-01), Darbyshire et al.
patent: 4698224 (1987-10-01), Nakanishi et al.
Jimenez et al., Appl. Environ. Microbiol., 54, 917-922 (1988).
Brown et al., Eur. J. Appl. Microbiol. Biotechnol., 16, 119-122 (1982).
Underkofler et al., "Industrial Fermentations", Chemical Publ. Co., Inc. N.Y., 1954, pp. 17-55, 196-245.
Cintins Marianne
University of Georgia Research Foundation Inc.
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