DE51849C - Double fermentation process for beer, wine, fruit wine and other fermented liquids - Google Patents
Double fermentation process for beer, wine, fruit wine and other fermented liquidsInfo
- Publication number
- DE51849C DE51849C DENDAT51849D DE51849DA DE51849C DE 51849 C DE51849 C DE 51849C DE NDAT51849 D DENDAT51849 D DE NDAT51849D DE 51849D A DE51849D A DE 51849DA DE 51849 C DE51849 C DE 51849C
- Authority
- DE
- Germany
- Prior art keywords
- fermentation
- wine
- beer
- fermentation process
- fermented liquids
- 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
- 238000000855 fermentation Methods 0.000 title claims description 26
- 230000004151 fermentation Effects 0.000 title claims description 25
- 238000000034 method Methods 0.000 title claims description 7
- 239000007788 liquid Substances 0.000 title claims description 4
- 235000013405 beer Nutrition 0.000 title description 9
- 235000019990 fruit wine Nutrition 0.000 title description 2
- 235000014101 wine Nutrition 0.000 title description 2
- 230000001954 sterilising Effects 0.000 claims description 3
- 241000894006 Bacteria Species 0.000 claims description 2
- 230000001717 pathogenic Effects 0.000 claims 2
- 244000052769 pathogens Species 0.000 claims 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 10
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 10
- 238000001816 cooling Methods 0.000 description 4
- 201000009910 diseases by infectious agent Diseases 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 230000002349 favourable Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000000977 initiatory Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000010792 warming Methods 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
- C12C11/00—Fermentation processes for beer
- C12C11/003—Fermentation of beerwort
Description
KAISERLICHESIMPERIAL
PATENTAMT.PATENT OFFICE.
Das Gährverfahren besteht in einem Sterilisiren der Gährflüssigkeit nach der ersten oder Hauptgährung und . dem Neueinleiten einer zweiten Gährung durch Ober- oder Unterliefe^ Weinhefe oder Reinzuchthefe irgend welcher Rasse. Dasselbe ermöglicht dem Brauer, eine gröfsere Haltbarkeit und Gleichmäfsigkeit seiner Biere etc. zu erzielen und dieselben gleichzeitig für den Transport geeigneter zu machen, ohne genöthigt zu sein, dieselben in Kellern mit einer dem Gefrierpunkt nahen Temperatur zu lagern.The fermentation process consists in sterilizing the fermentation liquid after the first or Main fermentation and. the initiation of a second fermentation through the upper or lower flow ^ Wine yeast or pure yeast of any breed. The same thing allows the brewer to make a to achieve greater shelf life and uniformity of his beers etc. and the same at the same time to make them more suitable for transport, without being compelled, to put them in cellars store at a temperature close to freezing.
Dadurch können zum Theil grofse Ausgaben für Eis, Eiskeller und Kühlanlagen erspart werden, und da durch das Sterilisiren nach der Hauptgährung sämmtliche gute und schlechte Hefe, wie auch Bacterien u. s. w. getödtet werden, kann die als Nachgährung eingeleitete zweite Gährung unter günstigeren Bedingungen, namentlich unter möglichster Verhütung von Infectionen, vollzogen werden.In this way, large expenses for ice, ice cellar and cooling systems can be saved in part, and because of the sterilization after the main fermentation all good and bad Yeast, as well as bacteria and so on, can be killed by the fermentation initiated as post-fermentation second fermentation under more favorable conditions, namely with the greatest possible prevention of Infections.
Der Brauprocefs, die Kühlung, sowie der erste Gährprocefs können ganz in gewohnter Weise vorgenommen werden; nur ist es bei der Gährung besser, gleich mit Reinzuchthefe zu arbeiten, als mit gewöhnlicher Hefe. Ebenso ist es vortheilhaft, zur Verhütung von Infectionen den Kühlprocefs rasch, unter möglichstem Ausschlufs unreiner, d. h. unter Zuführung reiner Luft stattfinden zu lassen.The brewing process, the cooling and the first fermenting process can be done in the usual way Way to be made; only it is better with fermentation, same with pure yeast to work than with ordinary yeast. It is also beneficial for the prevention of infections the cooling process quickly, with the greatest possible exclusion of impure, d. H. under feed to allow pure air to take place.
Nach beendeter erster Gährung wird das Bier u. s. w. mittelst eines Gegenstrom-Wärmund Kühlapparates oder durch andere Mittel sterilisirt, indem dasselbe unter Luftabschlufs auf circa 6o° R. erwärmt, wieder auf Kellertemperatur abgekühlt und sofort auf reine Lagerfässer geschlaucht wird. Dann wird die zweite Gährung durch Reinzuchthefe oder, wenn keine Reinzuchtapparate vorhanden, durch Krausen von mit möglichst reiner Hefe angestellten Bieren oder auf sonst eine Art eingeleitet: für Localbiere, welche raschen Absatz finden, dürfte das Krausen genügen. -After the first fermentation is complete, the beer is heated up and so on by means of a countercurrent warming mouth Sterilized by cooling apparatus or by other means, in which it is sealed off from air warmed up to about 60 ° R., cooled down again to cellar temperature and immediately to pure Storage barrels is hosed. Then the second fermentation is carried out with cultured yeast or, if no pure cultivation apparatus is available, by frizzing with yeast that is as pure as possible Beers or in some other way initiated: for local beers, which sell quickly find, the frizz should be enough. -
Man kann nun die erste oder Hauptgährung auf Ober- oder Untergährung verlaufen lassen, je nachdem man ein extractreiches oder alkoholreiches Bier herstellen will, und wählt die Hefe zur zweiten Gährung nach Belieben. Das Verfahren gewährt also noch den Vortheil, dafs man nicht gezwungen ist, zu Bieren, welche obergährige Hauptgährung durchgemacht haben, auch die zweite Gährung obergährig zu nehmen u. s. w., sondern man hat es ganz in der Hand, entsprechend dem Charakter des herzustellenden Bieres mit der Art der Gährung zu wechseln, indem man zu Bieren von obergähriger Hauptgährung zur zweiten Gährung untergährige Hefe — oder umgekehrt —, wie auch jede andere Heferasse verwenden kann.You can now let the first or main fermentation run on top or bottom fermentation, depending on whether you want to produce an extract-rich or alcohol-rich beer, and choose which one Yeast for second fermentation at will. The procedure thus still grants the advantage that one is not forced to brew the beer that has gone through the main fermentation have to take the second fermentation over the top and so on, but you have it all in by hand, according to the character of the beer to be produced with the type of fermentation to change by going from the top fermented main fermentation to the second fermentation for beers Bottom-fermented yeast - or vice versa - as any other yeast breed can use.
Für Weine, Obstweine und andere gährungsfähige Flüssigkeiten ergiebt sich das Verfahren nach obigem von selbst.The method is suitable for wines, fruit wines and other fermentable liquids according to the above by itself.
Claims (1)
Publications (1)
Publication Number | Publication Date |
---|---|
DE51849C true DE51849C (en) |
Family
ID=326594
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
DENDAT51849D Expired - Lifetime DE51849C (en) | Double fermentation process for beer, wine, fruit wine and other fermented liquids |
Country Status (1)
Country | Link |
---|---|
DE (1) | DE51849C (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0160442A2 (en) * | 1984-04-10 | 1985-11-06 | Kirin Beer Kabushiki Kaisha | Production of alcoholic beverages |
-
0
- DE DENDAT51849D patent/DE51849C/en not_active Expired - Lifetime
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0160442A2 (en) * | 1984-04-10 | 1985-11-06 | Kirin Beer Kabushiki Kaisha | Production of alcoholic beverages |
EP0160442A3 (en) * | 1984-04-10 | 1986-10-29 | Kirin Beer Kabushiki Kaisha | Production of alcoholic beverages |
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