Food or edible material: processes – compositions – and products – Fermentation processes – Alcoholic beverage production or treatment to result in...
Patent
1985-04-04
1987-10-06
Penland, R. B.
Food or edible material: processes, compositions, and products
Fermentation processes
Alcoholic beverage production or treatment to result in...
426 15, 426 16, 435161, 435162, 435801, C12C 1100
Patent
active
046982248
ABSTRACT:
Disclosed is a modification of production of alcoholic beverages such as beer or wine by subjecting to fermentation by means of a faculative anaerobic microorganism such as a yeast a substrate liquor to the microorganism, which modification comprises conducting at least a part of the fermentation under such an anaerobic condition that the content of the dissolved oxygen in the substrate liquor is held at a restricted level thereby to reduce the content of diacetyls which imparts a disagreeable odor to the alcoholic beverages produced. The anaerobic fermentation makes it possible to use a yeast in high concentration without entailing the increase in the quantity of the diacetyls. Typically, the fermentation is conducted in two zones; one zone being conducted under the conditions that the yeast is proliferating while the other under the conditions that the yeast is not proliferating.
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C.A., vol 96, #9, Abs. #67230a.
Rapid Beer Production and Conditioning . . . , Journal of the Institute of Brewing, 79:487, (1973).
Inoue Takashi
Nakanishi Koichi
Onaka Toshio
Kirin Beer Kabushiki Kaisha
Penland R. B.
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