BE534015A - - Google Patents
Info
- Publication number
- BE534015A BE534015A BE534015DA BE534015A BE 534015 A BE534015 A BE 534015A BE 534015D A BE534015D A BE 534015DA BE 534015 A BE534015 A BE 534015A
- Authority
- BE
- Belgium
- Prior art keywords
- sep
- fermentation
- extract
- content
- drink
- Prior art date
Links
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 5
- 229920001098 polystyrene-block-poly(ethylene/propylene) Polymers 0.000 description 69
- 238000000855 fermentation Methods 0.000 description 27
- 230000004151 fermentation Effects 0.000 description 27
- 239000002253 acid Substances 0.000 description 15
- 230000001476 alcoholic Effects 0.000 description 11
- 239000002994 raw material Substances 0.000 description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 6
- 239000004310 lactic acid Substances 0.000 description 6
- 235000014655 lactic acid Nutrition 0.000 description 6
- 244000005700 microbiome Species 0.000 description 6
- CURLTUGMZLYLDI-UHFFFAOYSA-N carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 5
- 229910002092 carbon dioxide Inorganic materials 0.000 description 5
- 238000011081 inoculation Methods 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 235000019985 fermented beverage Nutrition 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 3
- 238000009835 boiling Methods 0.000 description 2
- 239000001569 carbon dioxide Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000008694 Humulus lupulus Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000002378 acidificating Effects 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 230000000721 bacterilogical Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 230000000875 corresponding Effects 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000001627 detrimental Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002255 enzymatic Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000021060 food property Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive Effects 0.000 description 1
- 230000020477 pH reduction Effects 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 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
- C12C12/00—Processes specially adapted for making special kinds of beer
- C12C12/002—Processes specially adapted for making special kinds of beer using special microorganisms
- C12C12/008—Lactic acid bacteria
-
- 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
- C12C11/06—Acidifying the wort
-
- 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
-
- 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
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Publications (1)
| Publication Number | Publication Date |
|---|---|
| BE534015A true BE534015A (de) |
Family
ID=165534
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| BE534015D BE534015A (de) |
Country Status (1)
| Country | Link |
|---|---|
| BE (1) | BE534015A (de) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1994014948A1 (en) * | 1992-10-27 | 1994-07-07 | John Labatt Limited | Malt beverage process |
-
0
- BE BE534015D patent/BE534015A/fr unknown
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1994014948A1 (en) * | 1992-10-27 | 1994-07-07 | John Labatt Limited | Malt beverage process |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CA1201397A (en) | Beverage | |
| JP5032751B2 (ja) | 良好な醸造香を有する低糖質発酵飲料の製造方法 | |
| JP5303046B2 (ja) | 良好な醸造香を有する低糖質発酵飲料の製造方法 | |
| JP4975484B2 (ja) | トマト果汁含有アルコール飲料及びその製造方法 | |
| JP4628978B2 (ja) | γ−アミノ酪酸高含有組成物の製造方法 | |
| FR2519237A1 (fr) | Procede de preparation de boissons sans alcool ayant un arome de levure | |
| JP5053239B2 (ja) | 飲料およびその製造方法 | |
| BE534015A (de) | ||
| JP4448045B2 (ja) | 飲用クエン酸酢とその製造方法 | |
| CN110713894A (zh) | 一种啤酒糟苹果醋原浆制备方法及苹果醋饮品 | |
| WO2000045653A1 (en) | Fermented beverage and method for its production | |
| EP1508282A1 (de) | Getränke enthaltend lactofermentierte Fruchtsaften | |
| JP3337098B2 (ja) | 酸性乳清発酵製品及びその製造方法 | |
| CN111296560B (zh) | 一种三华李果坯的发酵保藏方法 | |
| EP3420070A1 (de) | Verfahren zur herstellung einer aromazusammensetzung | |
| JP6019527B2 (ja) | 酵素処理魚介類エキスの製造方法 | |
| JP2826989B2 (ja) | 大豆酢 | |
| FR2645169A1 (fr) | Boissons fermentees faiblement alcoolisees a base de vegetaux et leur procede de production | |
| DE202019005003U1 (de) | Nicht-alkoholisch fermentiertes Getränk als Alternative zu Wein | |
| FR2672614A1 (fr) | Procede de fabrication d'un nouveau levain glucidique, nouveau levain obtenu, fabrication de boisson fruitee a partir de ce levain et produit obtenu. | |
| JP3656218B2 (ja) | 食酢及びその製造方法 | |
| US20050153014A1 (en) | Creamy alcoholic beverages and methods for making same | |
| Singh et al. | STANDARDIZATION OF POMEGRANATE (PUNICA GRANATUM L.) WINE WITH DIFFERENT LEVELS OF SUGAR CONCENTRATION | |
| JPS6362188B2 (de) | ||
| Singh | Assessing physicochemical properties of wine produced from three different guava varieties using different yeast concentrations and strains |