Process for the preparation of alcohol-free drinks with a yeast

Details Process for the preparation of alcohol-free drinks with a yeast Process for the preparation of alcohol-free drinks with a yeast

1985-03-25

1987-04-28

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Fermentation processes

Alcoholic beverage production or treatment to result in...

426 15, 426 16, 426 29, 426 41, 426592, C12G 100, C12G 300

Patent

active

046613552

ABSTRACT:
To prepare alcohol-free drinks with a yeast aroma, such as alcohol-free beer, an aqueous starting liquid containing nutrients and/or flavor substances is used. The starting liquid can be prepared by mixing a nutrient and/or flavor substance concentrate with water. A yeast is removed from a fermentation process and is freed from the fermented liquid. The starting liquid and the yeast are brought into contact with one another, and in particular at such low temperatures that virtually no alcoholic fermentation occurs. The starting liquid and the yeast are left in contact with one another until the aroma substances of the yeast have diffused from the cell into the liquid and the yeast has exerted its reducing effect.

REFERENCES:
patent: 1152154 (1915-08-01), Donitz
patent: 1249259 (1917-12-01), Wahl
patent: 1302551 (1919-05-01), Heuser
patent: 1390710 (1921-09-01), Heuser
patent: 1769749 (1928-07-01), Mitchel
patent: 1899512 (1933-02-01), Lewinson
patent: 2033326 (1936-03-01), Clark
patent: 2077448 (1937-04-01), Wallerstein
patent: 3052546 (1962-09-01), Riddell et al.
patent: 3903316 (1975-09-01), Hoover
Chemical Abstracts 94, 137808e (1981).
Soripar (Beer Industry) 5-6, 161-167 (1979).

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