Food or edible material: processes – compositions – and products – Fermentation processes – Alcoholic beverage production or treatment to result in...
Patent
1987-12-14
1988-11-29
Cintins, Marianne
Food or edible material: processes, compositions, and products
Fermentation processes
Alcoholic beverage production or treatment to result in...
426 14, 426 29, 426592, C12C 1100
Patent
active
047880660
ABSTRACT:
Beer of low alcohol content is produced by preparing an all-malt brew using a high-temperature-tolerant cellulase. Mashing is conducted at a temperature of approximately 78.degree.-80.degree. C. After mashing, the wort is separated from the mash and fermented with yeast. After fermentation the all-malt beer is supplemented with a low dextrose equivalent (D.E.) starch hydrolyzate, filtered and treated with post-fermentive hopping and malt coloring, if desired. Finally, the drew is diluted with acidified deaerated water so as to contain not more than about 0.5% alcohol by volume.
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Lieberman, C. E. "Low Alcohol Beers", Brewer's Digest, May 1984, pp. 30-31.
Parkinson, G. "Beer: Milder Brews Need more CP1 Processing"; Chem. Eng. Oct. 29, 1984, pp. 25, 27 & 29.
Schur, F. "A New Method of Producing Alcohol-Free Beer", EBC Congress 1983.
Cintins Marianne
Grain Processing Corporation
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