BE389337A - - Google Patents
Info
- Publication number
- BE389337A BE389337A BE389337DA BE389337A BE 389337 A BE389337 A BE 389337A BE 389337D A BE389337D A BE 389337DA BE 389337 A BE389337 A BE 389337A
- Authority
- BE
- Belgium
- Prior art keywords
- beer
- extract
- germs
- freed
- fermentation
- Prior art date
Links
- 235000013405 beer Nutrition 0.000 claims description 21
- 238000000034 method Methods 0.000 claims description 10
- 244000052616 bacterial pathogen Species 0.000 claims description 7
- 239000000126 substance Substances 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 2
- BVKZGUZCCUSVTD-UHFFFAOYSA-N carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 claims 1
- 238000012986 modification Methods 0.000 claims 1
- 230000004048 modification Effects 0.000 claims 1
- 238000000855 fermentation Methods 0.000 description 7
- 230000004151 fermentation Effects 0.000 description 7
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 5
- 235000008694 Humulus lupulus Nutrition 0.000 description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 4
- 239000000243 solution Substances 0.000 description 3
- 229910002092 carbon dioxide Inorganic materials 0.000 description 2
- 239000001569 carbon dioxide Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000009928 pasteurization Methods 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 102000009027 Albumins Human genes 0.000 description 1
- 108010088751 Albumins Proteins 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 238000005267 amalgamation Methods 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 238000005470 impregnation Methods 0.000 description 1
- 238000004890 malting Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
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
- C12C5/00—Other raw materials for the preparation of beer
- C12C5/02—Additives for beer
-
- 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
- C12C11/00—Fermentation processes for beer
- C12C11/11—Post fermentation treatments, e.g. carbonation, or concentration
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)
- Non-Alcoholic Beverages (AREA)
Publications (1)
| Publication Number | Publication Date |
|---|---|
| BE389337A true BE389337A (enExample) |
Family
ID=57466
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| BE389337D BE389337A (enExample) |
Country Status (1)
| Country | Link |
|---|---|
| BE (1) | BE389337A (enExample) |
-
0
- BE BE389337D patent/BE389337A/fr unknown
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JPWO2021005816A1 (ja) | ビールテイスト飲料 | |
| CN1737097B (zh) | 一种低醇葡萄酒的酿造方法 | |
| JP7711111B2 (ja) | 低アルコールビールテイスト飲料 | |
| JP7857933B2 (ja) | 低アルコールビールテイスト飲料 | |
| CN105273953A (zh) | 一种樱桃酒的酿制方法及所得樱桃酒 | |
| CH683843A5 (fr) | Procédé de fabrication d'une bière sans alcool ayant les propriétés organoleptiques d'une bière blonde de type lager. | |
| CN107841417A (zh) | 一种蓝莓果酒及其制备方法 | |
| CN112226320A (zh) | 一种基于低温混菌发酵的菠萝白兰地及酿造方法 | |
| JP6947528B2 (ja) | 発酵アルコール飲料及びその製造方法 | |
| CN101045895B (zh) | 一种柠檬白兰地蒸馏酒及其制备方法 | |
| JP2021136961A (ja) | ビール様飲料 | |
| US3477443A (en) | Method of imparting flavor to smoking tobaccos | |
| JP3400972B2 (ja) | 人参ビールの製造方法 | |
| CN101845378A (zh) | 一种柠檬糯米风味酒的制备方法 | |
| JP2003189841A (ja) | 発泡性清酒及びその製造方法 | |
| CN110564559A (zh) | 一种发酵诺丽果酒及其制备方法 | |
| CN105670885B (zh) | 一种哈密瓜沙棘白兰地酒及其制备方法 | |
| CN110157571A (zh) | 一种酒饮料及其制备方法 | |
| RU2264445C1 (ru) | Способ производства пива специального | |
| JP7385433B2 (ja) | 発泡性アルコール飲料 | |
| CN108531349B (zh) | 一种提高米香型酒风味并促进其老熟的方法 | |
| CN1109099C (zh) | 一种食用酒精和酒精饮料的改良剂及其应用 | |
| KR102863750B1 (ko) | 무알콜 맥주의 제조방법 | |
| CN104087459A (zh) | 一种富含黄腐酚的黑啤酒及其酿造方法 | |
| CN110872548A (zh) | 一种柠檬椰香型甜酒的酿造方法 |