Food or edible material: processes – compositions – and products – Fermentation processes – Alcoholic beverage production or treatment to result in...
Patent
1987-10-14
1989-07-04
Cintins, Marianne
Food or edible material: processes, compositions, and products
Fermentation processes
Alcoholic beverage production or treatment to result in...
426 12, 426 15, 426 16, 426 29, 426 61, 426592, C12C 1100, C12G 100, C12G 300, C12H 100
Patent
active
048449113
ABSTRACT:
Alcoholic liquors containing carbamide are treated with the urease which has the optimal pH for the activity in an acid region, especially in the region of pH2 to 5. By such treatment, the carbamide can be completely decomposed and removed from the alcoholic liquors in a much smaller amount of urease and in a short time as compared with a conventional treatment according to a urease having the optimal pH in the neutral to alkaline region. This method is more advantageous from the viewpoint of practical use and the quality of the thus obtained alcoholic liquors are superior to that obtained by the conventional treatment.
REFERENCES:
Takamatsu "Chemical Abstracts" 82, col. 15260b (1975).
Suzuki et al., "Applied and Environmental Microbiology", pp. 379-382 (Mar. 1979).
Ichikawa Eiji
Imayasu Satoshi
Kakimoto Shigeya
Suizu Tetsuyoshi
Sumino Yasuhiro
Cintins Marianne
Gekkeikan Sake Company, Ltd.
Takeda Chemical Industries
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