Preparation of alcohol or alcoholic beverages

Details Preparation of alcohol or alcoholic beverages Preparation of alcohol or alcoholic beverages

1975-11-17

1978-05-30

Naff, David M.

Food or edible material: processes, compositions, and products

Fermentation processes

Alcoholic beverage production or treatment to result in...

195 15, 426 14, 426 29, 426494, C12C 704, C12C 1108

Patent

active

040924343

ABSTRACT:
Alcohol or an alcoholic beverage is produced by a process wherein a mash of cereal grains and liquefying enzymes is cooked at a temperature of from 75.degree. C to 85.degree. C which is lower than the temperature of maximum viscosity for the mash and which is higher than the sterilization temperature of undesirable microorganisms in the mash which grow during fermentation with yeast. After cooking, the mash is cooled, saccharifying enzymes are added, the resultant mash is fermented with yeast to produce alcohol and the alcohol is distilled.

REFERENCES:
patent: 2198221 (1940-04-01), Musher
patent: 2222306 (1940-11-01), Atwood
patent: 2375189 (1945-05-01), Blankmeyer et al.
patent: 2790718 (1957-04-01), Nugey
patent: 3022174 (1962-02-01), Wimmer et al.

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