Process for preparing a nonalcoholic (less the 0.5 volume percen

Details Process for preparing a nonalcoholic (less the 0.5 volume percen Process for preparing a nonalcoholic (less the 0.5 volume percen

1990-03-26

1990-11-13

Cintinis, 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

049700820

ABSTRACT:
Malt beverages having less than 0.5% v/v alcohol content are made by combining wort with a thick yeast slurry and fermenting sugars in the wort at 38.degree. F. to 45.degree. F. for 0.5 to 10 hours. The wort has a high extract content, at least 14% by weight. The yeast slurry is obtained from a prior beer fermentation and includes at least 10% by weight of yeast and the balance beer. The wort is combined with at least 10% to 20% v/v of the yeast slurry in the fermentation step.

REFERENCES:
patent: 4661355 (1987-04-01), Schur
patent: 4746518 (1988-05-01), Schur
patent: 4788066 (1988-11-01), Witt
patent: 4790993 (1988-12-01), Schedl et al.

Affiliated with

Also associated with

Rating

Process for preparing a nonalcoholic (less the 0.5 volume percen does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Process for preparing a nonalcoholic (less the 0.5 volume percen, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Process for preparing a nonalcoholic (less the 0.5 volume percen will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-776003