GB1243368A - Improvements in the preparation of wort - Google Patents

Improvements in the preparation of wort

Info

Publication number
GB1243368A
GB1243368A GB4936168A GB4936168A GB1243368A GB 1243368 A GB1243368 A GB 1243368A GB 4936168 A GB4936168 A GB 4936168A GB 4936168 A GB4936168 A GB 4936168A GB 1243368 A GB1243368 A GB 1243368A
Authority
GB
United Kingdom
Prior art keywords
wort
malt
beer
preparation
viscosity
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
GB4936168A
Inventor
Alan Aldred Pool
James Richard Allan Pollock
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to GB4936168A priority Critical patent/GB1243368A/en
Publication of GB1243368A publication Critical patent/GB1243368A/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
    • C12C7/00—Preparation of wort
    • C12C7/04—Preparation or treatment of the mash
    • 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
    • C12C5/00—Other raw materials for the preparation of beer
    • C12C5/004—Enzymes
    • C12C5/006—Beta-glucanase or functionally equivalent enzymes

Landscapes

  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Biochemistry (AREA)
  • Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Food Science & Technology (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)

Abstract

1,243,368. Wort of reduced viscosity. A. A. POOL AND J. R. A. POLLOCK. Jan. 14, 1970 [Oct. 17, 1968], No.49361/68. Heading C6E. In producing beer by brewing using malt, the viscosity of the wort or beer is controlled (reduced) by adding #-glucanase to the malt, mash, sweet or pitched wort, or beer. Addition of the enzyme to under-modified malt will increase the yield of malt extract.
GB4936168A 1968-10-17 1968-10-17 Improvements in the preparation of wort Expired GB1243368A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB4936168A GB1243368A (en) 1968-10-17 1968-10-17 Improvements in the preparation of wort

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB4936168A GB1243368A (en) 1968-10-17 1968-10-17 Improvements in the preparation of wort

Publications (1)

Publication Number Publication Date
GB1243368A true GB1243368A (en) 1971-08-18

Family

ID=10452104

Family Applications (1)

Application Number Title Priority Date Filing Date
GB4936168A Expired GB1243368A (en) 1968-10-17 1968-10-17 Improvements in the preparation of wort

Country Status (1)

Country Link
GB (1) GB1243368A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2007136254A1 (en) * 2006-05-19 2007-11-29 Heineken Supply Chain B.V. A method of producing a bright, yeast fermented beverage

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2007136254A1 (en) * 2006-05-19 2007-11-29 Heineken Supply Chain B.V. A method of producing a bright, yeast fermented beverage
EA012641B1 (en) * 2006-05-19 2009-12-30 Хейнекен Сэпплай Чэйн Б.В. A method of producing a bright, yeast fermented beverage
US20090324775A1 (en) * 2006-05-19 2009-12-31 Heineken Supply Chain B.V. Method of producing a bright, yeast fermented beverage
AP2484A (en) * 2006-05-19 2012-10-02 Heineken Supply Chain Bv A method of producing a bright, yeast fermented beverage
US8637100B2 (en) 2006-05-19 2014-01-28 Heineken Supply Chain B.V. Method of producing a bright, yeast fermented beverage

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