DE176017C - - Google Patents
Info
- Publication number
- DE176017C DE176017C DE1903176017D DE176017DA DE176017C DE 176017 C DE176017 C DE 176017C DE 1903176017 D DE1903176017 D DE 1903176017D DE 176017D A DE176017D A DE 176017DA DE 176017 C DE176017 C DE 176017C
- Authority
- DE
- Germany
- Prior art keywords
- air
- wort
- yeast
- amount
- fermentation
- 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 - Lifetime
Links
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 16
- 238000000855 fermentation Methods 0.000 claims description 16
- 230000004151 fermentation Effects 0.000 claims description 16
- 238000000034 method Methods 0.000 claims description 10
- 235000013405 beer Nutrition 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 6
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 4
- 239000001569 carbon dioxide Substances 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 238000009423 ventilation Methods 0.000 claims description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 19
- 230000000694 effects Effects 0.000 description 5
- 238000007664 blowing Methods 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 210000005253 yeast cell Anatomy 0.000 description 3
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 230000009931 harmful effect Effects 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 230000035755 proliferation Effects 0.000 description 2
- 229920006395 saturated elastomer Polymers 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 229920000742 Cotton Polymers 0.000 description 1
- 239000000729 antidote Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- -1 carbon dioxide compound Chemical class 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 239000011261 inert gas Substances 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000007096 poisonous effect Effects 0.000 description 1
- 238000009331 sowing Methods 0.000 description 1
- 235000013599 spices Nutrition 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
- C12C7/00—Preparation of wort
- C12C7/28—After-treatment, e.g. sterilisation
-
- 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
- C12C11/003—Fermentation 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
- C12C7/00—Preparation of wort
- C12C7/26—Cooling beerwort; Clarifying beerwort during or after the cooling
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)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AT28484D AT28484B (de) | 1903-10-07 | 1904-09-17 | Verfahren zur Vergärung von Bierwürze. |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DE176017C true DE176017C (https=) |
Family
ID=440610
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DE1903176017D Expired - Lifetime DE176017C (https=) | 1903-10-07 | 1903-10-07 |
Country Status (1)
| Country | Link |
|---|---|
| DE (1) | DE176017C (https=) |
-
1903
- 1903-10-07 DE DE1903176017D patent/DE176017C/de not_active Expired - Lifetime
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