Quality improvement of alcoholic liquors by enzymatic decomposin

Details Quality improvement of alcoholic liquors by enzymatic decomposin Quality improvement of alcoholic liquors by enzymatic decomposin

1988-12-09

1991-03-19

Naff, David M.

Food or edible material: processes, compositions, and products

Fermentation processes

Alcoholic beverage production or treatment to result in...

424 13, 435174, 435182, 435195, 435262, 435822, 435829, 435830, 435850, 435852, 435874, 435911, 435921, C12G 100, C12G 308, C12N 1104

Patent

active

050009664

ABSTRACT:
Ethyl carbamate in an alcoholic liquor is decomposed by contacting the alcoholic liquor with a culture broth or processed matter thereof obtained from a microorganism which belongs to the genus Gluconobacter, Flavobacterium, Arthrobacter, Achromobacter, Alcaligenes, Pseudomonas, Klebsiella, Rhodotorula, Rhodosporidium, Trichosporon or Candida, and is capable of decomposing ethyl carbamate. The alcoholic liquor is improved in quality, and has a low ethyl carbamate content.

REFERENCES:
patent: 3733205 (1973-05-01), Shovers et al.
patent: 4708875 (1987-11-01), Godtfredsen et al.
patent: 4844911 (1989-07-01), Kakimoto et al.
Takebe et al., Abstracts of the 61st Meeting of the Japanese Biochemical Society, Abstract No. 415412, Oct. 3 to Oct. 6, 1988.
Williams et al., Chemical Abstracts, vol. 105, No. 24, Dec. 15, 1986, p. 323, No. 214067n.
Ritzman et al., Schweizrische Zeitschrift Fur Obst-und Weinhau, vol. 123, No. 22, 1986, pp. 595-597.
Patent Abstracts of Japan, vol. 1, No. 140, p. 3179C77, JP-A-52-90698, Jul. 30, 1977.

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