Process of producing a fermentation product with reduced ethanol

Details Process of producing a fermentation product with reduced ethanol Process of producing a fermentation product with reduced ethanol

1991-02-05

1993-11-30

Golian, Joseph

Food or edible material: processes, compositions, and products

Fermentation processes

Alcoholic beverage production or treatment to result in...

426 11, 426 62, C12G 100

Patent

active

052663370

ABSTRACT:
The invention relates to a fermentation product with reduced ethanol content from sugar-containing fruit juices or other sugar-containing substrates, which is obtainable by the means that a first partial amount of the substrate having a content in fermentable sugars from 5 to 30% by wt. is treated for fermentation with 0.01 to 5% by weight of yeast (calculated as dry substance) and, if need be, with assimilable nitrogen and/or phosphorus compounds, and treated with 0.1 to 2 volume parts of air or amount of oxygen equivalent to air per volume part and minute, until there has been established in the substrate an ethanol content of 1 to 10% by vol., in particular up to 7.5% by vol.; whereupon a second partial amount of the substrated is dosed in under continued gassing with air or with oxygen.

REFERENCES:
patent: 4659662 (1987-04-01), Hsu
patent: 4790238 (1988-12-01), Hsu
patent: 4882177 (1989-11-01), Dziondziak
patent: 4929452 (1990-05-01), Hamdy
patent: 5019410 (1991-05-01), Pors et al.
patent: 5070019 (1991-12-01), Hill
patent: 5079011 (1992-01-01), Lommi et al.

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