Title: Production of alcoholic beverages
Application Number: 85102975 Application Date: 1985.04.20
Publication Number: 1004090 Publication Date: 1986.10.15
Approval Pub. Date: Granted Pub. Date: 1993.05.12
International Classifi-cation: C12C11/04,C12G1/02,C12G3/02
Applicant(s) Name: Kirin Beer K.K. Address:
Inventor(s) Name: Hiroichi Nakanishi, Takashi Inc.
Attorney & Agent: GU BAIDI XIN MINZHONG
Abstract:
     An improved process for title prodn. such as beer and fruit wine uses facultatine anaerobes e.g. yeast and one kind of substrate solution of this micro-creature is made into yeastiness. The improvements include: first at least one part of yeastiness is carried out under the anaerobic condition and the dissolved oxygen in the substrate solution remains at a certain restrictive level so as to decrease biacetyl content contained in the alcoholic bevevage preventing it from un proper smell. The process for anaerobic yeastiness makes it possibel for yeast of high density to be used without the increasing of the biacetyls. The typical way is that yeastiness is carried out in two zones, one for making the yeast increased and the other without the increase.
Time: 7
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