DE657719C - Process for the production of alcoholic fermented beverages from berries etc. or their juices - Google Patents

Description

Process for the production of alcoholic fermented beverages Berries etc. and their juices It is known that apple cider is fresh after pressing through the development of the yeast germs that were settled on the fruits in Fermentation comes. Under certain conditions the yeast will process the apple cider up to for final fermentation; the acidity of the must doesn't bother them any further.

Also in the fermentation of strongly sour gooseberries and currants there is a final fermentation with a high alcohol content. From patent specification 478 558 is a. Bacterium that ferments fructose: Termobacterium mobile, abbreviated: Tm. 'However, its fermentation effect is linked to certain degrees of acidity. is the fruit juice is only slightly sour, then there is an end here too: fermentation; and Alcohol-rich products with up to 10% alcohol.

Working with Trn can only be successful if the yeast competition remains excluded and if it is not hindered by acid. The former is done by heating the juice to 6o to 70 ° C, the latter by using it a sweet must or a more concentrated sugar solution acidified only with a little must or by inoculating the juice after sufficient neutralization of the acid.

Mix z. B. 50 g apple juice with 100 g cane sugar and 450 ccm Water, sterilize and inoculate after cooling to 30 ° with Tm. Once the liquid has come into lively fermentation, which occurs after about 16 hours at room temperature, fill a series of sterile 100 cc bottles in increasing amounts. the fermentation liquid and decreasing amounts of the original must heated to about 70 °, which may or may not be PH of, 4 has. Then you cork. close the bottles and watch the Cork. This occurs after about 4 hours in the case of the bottles with a lot of sugar solution: and a little juice. Where the cork gets stuck is roughly the correct acidity. At the same time one observes: that with a lot of must the Tm becomes less and less mobile. Too much acid inhibits the movement of the flagella, the bacteria tend to sediment, so that finally the drink becomes clear. The sediment is in contrast to the Yeast fermentation is so low that the drink only quakes weakly when the bottle is shaken becomes cloudy. The bacteria remain viable for weeks, even if they change dont move. However, their enzymes are still effective and freshen the taste of the pasteurized juice again.

The flavors of already rotten fruit juice can, however, be Tm do not take away. But it can be of great use to the lazy. and To prevent mold. This is best done through a Tm bath.

You pour fresh gooseberries and full fermenting ones into a glass frill Tm sugar solution to the lid. One will after the gooseberries after weeks After pouring off the Tm solution, process it into compote as if it were fresh can. 235 g of Tm. Sugar solution were used on qoo g of berries.

The control sample of berries showed: shriveled and reddish discolored berries which =; were no longer to be used. Apples have an intense E2e Winding a fine apple aroma observed after your 'Tm bath. With apples and berries, the Tm bath, because of its carbon dioxide content, suppresses mold spores and vinegar bacteria.

Where the fruit is treated in this way comes with the juice extraction : not just the mold and vinegar sting in elimination, it then also remains in the Pomace adheres so much that the fermentation of the pomace becomes a good fodder goes smoothly, which also benefits the health of the cattle, as already have proven months of trials on an estate. When processing pomace It should also be mentioned that the fermentation is lint-free, as is the juice fermentation. what the reputation of the drink for people and the marc for cattle. is cheap. Where the fruit is too acidic, the addition of lime can cause Tm fermentation can be easily started.

The experience with pomace-Tm-silage has been good, and from November to April the masses have been well preserved, so that the cattle gladly eat them. The marc had not previously been made sterile by heating. Even if there are some yeasts in the silage. should, they cannot develop strongly because the Tm has already used up most of the nutrients. For beverages similar to Schaiun «where more concentrated Tm sugar solutions . @: must be used, must be special # 'utgelunerk on the sediment formation in Bottles are directed because at "There is a risk of explosion. # "In addition to sparkling wine Tm drinks, Tm wines of Tokay character have also been obtained by fermenting dried sugar cane schnitzel that still contain the wax rind. The wax seems to be responsible for the Tokay aroma juchtenar: grandma.

Since sugar cane contains little acid, like all sweet grasses, can of course their extract after the Tm fermentation, g very well used for mixing with sour juices will.

The acid sensitivity of the Tm is technically extremely important Property, it offers the possibility of producing beverages of any alcohol content to create.

Claims (1)

P-1TENTA \ SI'RUCII Process for the production of fermented beverages containing alcohol from berries, etc. or their juices, characterized in that the optionally Berries, etc., pretreated with a fermenting termobacteria sugar solution, on juice et be processed, and that this juice is fermented again after pasfeurizing Termobacteria sugar solution is added in such a ratio that the now The presence of acid prevents fermentation of the fructose.