ES402979A1 - Method of producing fermented beverages - Google Patents

Method of producing fermented beverages

Info

Publication number
ES402979A1
ES402979A1 ES402979A ES402979A ES402979A1 ES 402979 A1 ES402979 A1 ES 402979A1 ES 402979 A ES402979 A ES 402979A ES 402979 A ES402979 A ES 402979A ES 402979 A1 ES402979 A1 ES 402979A1
Authority
ES
Spain
Prior art keywords
beers
fermented beverages
producing fermented
fermentation
degree
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
ES402979A
Other languages
Spanish (es)
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Vogelbusch GmbH
Original Assignee
Vogelbusch GmbH
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Vogelbusch GmbH filed Critical Vogelbusch GmbH
Publication of ES402979A1 publication Critical patent/ES402979A1/en
Expired legal-status Critical Current

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C9/00—Methods specially adapted for the making of beerwort
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C12/00—Processes specially adapted for making special kinds of beer
    • C12C12/04—Beer with low alcohol content
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
    • C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C12G3/025—Low-alcohol beverages
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C12/00—Processes specially adapted for making special kinds of beer
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
    • Y02E50/00—Technologies for the production of fuel of non-fossil origin
    • Y02E50/10—Biofuels, e.g. bio-diesel

Landscapes

  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

The production of normal beers, as well as especially low alcohol beers or fermented beverages practically alcohol-free in the final fermentation or, if desired, any degree of fermentation adjustable below that, achieving an optimal degree of aroma formation and colloidal stability and a broad approximation to the character of normally fermented beers. (Machine-translation by Google Translate, not legally binding)
ES402979A 1971-06-02 1972-05-19 Method of producing fermented beverages Expired ES402979A1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
AT474071A AT309361B (en) 1971-06-02 1971-06-02 Process for the production of alcoholic or non-alcoholic fermented drinks

Publications (1)

Publication Number Publication Date
ES402979A1 true ES402979A1 (en) 1975-04-16

Family

ID=3567761

Family Applications (1)

Application Number Title Priority Date Filing Date
ES402979A Expired ES402979A1 (en) 1971-06-02 1972-05-19 Method of producing fermented beverages

Country Status (18)

Country Link
JP (1) JPS5328996B1 (en)
AT (1) AT309361B (en)
BE (1) BE783914A (en)
BR (1) BR7203499D0 (en)
CA (1) CA983868A (en)
CH (1) CH572520A5 (en)
CS (1) CS156541B2 (en)
DD (1) DD99178A5 (en)
DK (1) DK131159B (en)
ES (1) ES402979A1 (en)
FR (1) FR2139915B1 (en)
GB (1) GB1384309A (en)
IL (1) IL39531A (en)
LU (1) LU65437A1 (en)
NL (1) NL7207340A (en)
SE (1) SE390978B (en)
SU (1) SU537632A3 (en)
ZA (1) ZA723622B (en)

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2831979A1 (en) * 1978-07-20 1980-02-07 Linde Ag METHOD FOR PROCESSING SPICE TO BEER
DE3939064C2 (en) * 1989-11-25 1995-11-30 Manfred Prof Dr Rer N Grosmann Process for the production of low-alcohol to non-alcoholic beverages
DE4003404A1 (en) * 1990-02-05 1991-08-08 Moselland Eg Winzergenossensch Prodn. of fermentation prod. with reduced ethanol content - by two stage fermentation adding part of substrate after first stage
US7186428B1 (en) 1999-11-23 2007-03-06 Miller Brewing Company Method of oxygenating yeast slurry using hydrophobic polymer membranes
CA2394871A1 (en) * 2000-10-05 2002-04-11 Michael C. Barney Method of oxygenating yeast slurry using hydrophobic polymeric membranes
WO2014103011A1 (en) 2012-12-28 2014-07-03 サントリーホールディングス株式会社 Non-alcoholic beer-taste beverage having tangy taste
AU2012324005B2 (en) * 2011-11-22 2015-10-22 Suntory Holdings Limited Low extract component, beer-taste beverage having adjusted pH
JP6022773B2 (en) * 2012-01-18 2016-11-09 サッポロビール株式会社 Plant raw material liquid and beverage and method related thereto
EP2816102A1 (en) 2013-06-18 2014-12-24 Anheuser-Busch InBev S.A. Method for preparing a fermented beverage and beverage thus produced

Also Published As

Publication number Publication date
CS156541B2 (en) 1974-07-24
BR7203499D0 (en) 1973-05-24
IL39531A (en) 1975-08-31
LU65437A1 (en) 1973-01-22
AT309361B (en) 1973-08-10
DK131159C (en) 1975-11-03
FR2139915A1 (en) 1973-01-12
CH572520A5 (en) 1976-02-13
NL7207340A (en) 1972-12-05
CA983868A (en) 1976-02-17
DE2225270B2 (en) 1976-09-30
FR2139915B1 (en) 1976-03-12
SE390978B (en) 1977-01-31
DE2225270A1 (en) 1972-12-14
DK131159B (en) 1975-06-02
IL39531A0 (en) 1972-07-26
BE783914A (en) 1972-09-18
DD99178A5 (en) 1973-07-20
GB1384309A (en) 1975-02-19
JPS5328996B1 (en) 1978-08-17
SU537632A3 (en) 1976-11-30
ZA723622B (en) 1973-02-28

Similar Documents

Publication Publication Date Title
GB1140545A (en) Hop flavours for malt beverages and the like
ES402979A1 (en) Method of producing fermented beverages
ES315974A1 (en) Method for preparing a drink with fruit taste. (Machine-translation by Google Translate, not legally binding)
GB1418590A (en) Preparation of alicyclic diketones
FI49837C (en) Method for making brewery wort.
GB1158370A (en) Process for Isomerizing and Purifying Hop Extracts
ES452698A1 (en) Method of brewing beer of improved stability
ES416372A1 (en) Brewing
KR840000885A (en) Manufacturing Method of Elderberry (Golden Grape) Beverage (Drink Beverage)
ES384356A1 (en) Fermentation process for the production of citric acid
ES393771A1 (en) Process for the manufacture of zeaxanthin
ES416273A1 (en) Procedure for the stabilization of the tartaro of wines, musts and grape juices. (Machine-translation by Google Translate, not legally binding)
GB1243368A (en) Improvements in the preparation of wort
FR1602762A (en) Alcoholic fermentation rate increased by - addition of ammonia
CA841576A (en) Method of producing alcoholic malt beverage
ES405090A1 (en) Preparation of citric acid
ES388123A1 (en) Diketocoriolin b and process for the production thereof
GB1374474A (en) Fermentation process for the production of d-mannitol
CA923364A (en) Additives for improving the stability of malt beverages
FR2132722A1 (en) Hop extract in the form of a stable emul-sion
ES396014A1 (en) A method for aging-rapid wine improvement. (Machine-translation by Google Translate, not legally binding)
ES313852A1 (en) Procedure for the production of fine wines by selected yeasts, in submerged cultivation. (Machine-translation by Google Translate, not legally binding)
KR970010946A (en) Manufacturing method of beer drink
NL6815680A (en) Fermentation of aldose to esp gluconic acid
ES342351A1 (en) Procedure for the production of fine wines by yeas selected in submerged cultivation through continuous process. (Machine-translation by Google Translate, not legally binding)