Food or edible material: processes – compositions – and products – Fermentation processes – Alcoholic beverage production or treatment to result in...
Patent
1980-04-16
1985-03-26
Naff, David M.
Food or edible material: processes, compositions, and products
Fermentation processes
Alcoholic beverage production or treatment to result in...
426 13, 426 29, C12C 1100, C12C 500, C12G 300
Patent
active
045073252
ABSTRACT:
The present invention provides an improved brewing process which utilizes an adjunct comprising a highly fermentable sugar. In the process, brewers' yeast is allowed to act upon a, preferably all-malt, wort until said yeast is partially developed, following which, the adjunct is introduced into the partially fermented wort in a manner which will not have adverse effects on the yeast and the brewing process carried to completion. The adjunct is introduced over a period of time such that the Plato value of the fermenting wort substantially does not increase and osmotic shock is avoided. The process is especially advantageous when used to produce the so-called light beers.
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patent: 960841 (1910-06-01), Defren
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patent: 3379534 (1968-04-01), Gablinger
patent: 3717471 (1973-02-01), Stat et al.
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patent: 4138499 (1979-02-01), Strauss et al.
patent: 4140799 (1979-02-01), Nagodawithana et al.
Kirsop et al., Some Effects of Wort Composition on the Rate and Extent of Fermentation By Brewing Yeasts, J. Ins. Brew, vol. 78, 1972, (pp. 51-57).
Labatt Brewing Company Limited
Naff David M.
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