DE813143C - Process for increasing the yield of grain brandy - Google Patents

Process for increasing the yield of grain brandy

Info

Publication number
DE813143C
DE813143C DED625A DED0000625A DE813143C DE 813143 C DE813143 C DE 813143C DE D625 A DED625 A DE D625A DE D0000625 A DED0000625 A DE D0000625A DE 813143 C DE813143 C DE 813143C
Authority
DE
Germany
Prior art keywords
malt
yield
grain
increasing
mushroom
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
Application number
DED625A
Other languages
German (de)
Inventor
Elisabeth Duggen
Otto Dr Moritz
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
KORNBRANNTWEIN VERWERTUNGSSTEL
Original Assignee
KORNBRANNTWEIN VERWERTUNGSSTEL
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by KORNBRANNTWEIN VERWERTUNGSSTEL filed Critical KORNBRANNTWEIN VERWERTUNGSSTEL
Priority to DED625A priority Critical patent/DE813143C/en
Application granted granted Critical
Publication of DE813143C publication Critical patent/DE813143C/en
Expired legal-status Critical Current

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
    • C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation

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)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Description

Verfahren zur Erhöhung der Ausbeute von Kornbranntwein Es ist bekannt, daß bei Verzuckerung der Brennereimaischen durch Getreidemalz ein unverzuckerter Rest an Dextrinen und sonstigen Stärkewerten verbleibt, der für die Spirituserzeugung nicht ausgenutzt wird. Es ist ferner bekannt, daß bei der Verzuckerung der Maische durch Getreidedarrmalz dem erzeugten Branntwein bestimmte, erwünschte Aromakomponenten verliehen werden. Eine gewisse Erhöhung der Spiritusausbeute durch Zusatz von Präparaten aus Aspergillus orycae ist ebenfalls aus der Literatur bekannt. Diese Erhöhung beläuft sich im Durchschnitt auf etwa 2 °/o. Damit sind jedoch die Stärkewerte im allgemeinen noch nicht völlig ausgenutzt.Method of increasing the yield of grain brandy It is known that when the distillery mash is saccharified by grain malt, an unsugarged one The remainder of dextrins and other starch values remains for the production of alcohol is not exploited. It is also known that the saccharification of the mash desired aroma components determined by grain lard malt for the brandy produced be awarded. A certain increase in the alcohol yield through the addition of preparations from Aspergillus orycae is also known from the literature. This increase amounts to averaged about 2 ° / o. With that, however, the starch values are in general not yet fully exploited.

Es ist das Ziel dieser Erfindung, bei Erhaltung der erwünschten Aromakomponenten maximale Ausnutzung der Stärkewerte des eingemaischten Materials zur Spirituserzeugung zu erzielen.It is the aim of this invention while maintaining the desired flavor components maximum utilization of the strength values of the mashed material to produce alcohol to achieve.

Erfindungsgemäß wird dieses Ziel erreicht, wenn der unzulängliche Fermentapparat des. Malzes nicht ausschließlich durch Aspergilleenenzyme ergänzt wird, die nach bisheriger Kenntnis im wesentlichen Dextrinogenamylasen sind, sondern wenn statt dessen oder zusätzlich die Enzyme solcher Mikroorganismen zur Wirkung gebracht werden, die Saccharogenamylasen enthalten. Das ist nach den Arbeiten der Erfinder der Fall bei den Pilzen der Amylomycesgruppe. Wird das der Verzuckerung dienende Fermentsystem der Getreidemalze in der Weise ergänzt, daß Saccharogenamylasen zusätzlich beigefügt werden, so steigen die Ausbeuten an Spiritus beträchtlich über diejenigen Ausbeuten, welche durch bloßen Zusatz von Dextrinogenamylasen erzielt werden können. Am zweckmäßigsten erweist sich die Ergänzung des unzulänglichen Fermentsystems der Getreidemalze durch ein Pilzmalz, welches durch Mischwuchs von Aspergilleen und geeigneten Mucorineen erhalten wurde. Dabei erleiden die Geschmacksqualitäten des erzeugten Branntweins keine Einbuße. Im Gegenteil können nunmehr die fermentativen Qualitäten des Getreidemalzes sogar zugunsten seiner Aromaqualitäten vernachlässigt werden, indem z. B. höhere Damtemperaturen bei der Herstellung zur Anwendung gelangen. Beispiele A. Einmaischung a b " kg Roggen .......... iooo iooo Gerstendarrmalzl) Zoo ioo Mischpilzmalz .... 60 - 1 reiner Alkofiol Spritertrag ....... 418,8 I 385,o Prozent Mehrertrag durch Pilzmalz ........ 9,o I o ') -70 Einheiten nach Windisch-Iiolbach B. Einmaischung a b c ( d kg Roggen .......... iooo 1000 1000 1000 Gerstendarrmalz2) Zoo ioo Zoo ioo Pilzmalz (Aspergillus) ..... - 6o - - Pilzmalz (Rhizopus) ...... - - 6o - Mischpilzmalz..... - - - 6o 1 reiner Alkohol Spritertrag ....... 3930 405,2 4i7#2 422,2 aus Pilzmalz ...... 0 3,6 2,o 1,2 aus Roggen und Gerstenmalz ..... 393,0 I 401,6 415,2 421,0 Prozent Mehrertrag ....... o I 2,2 1 5,8 8,o 2) 37o Einheiten nach Windisch-liolbach According to the invention, this goal is achieved if the inadequate fermentation apparatus of the. Malt is not only supplemented by Aspergillus enzymes, which according to previous knowledge are essentially dextrinogenamylases, but if instead or in addition the enzymes of those microorganisms that contain saccharogenamylases are brought into action. According to the work of the inventors, this is the case with the fungi of the Amylomyces group. If the fermentation system of the cereal malts used for saccharification is supplemented in such a way that saccharogenamylases are additionally added, the yields of alcohol rise considerably above those yields which can be achieved by the mere addition of dextrinogenamylases. The most expedient is to supplement the inadequate ferment system of the cereal malts with a mushroom malt, which has been obtained by mixed growth of Aspergillus and suitable mucorinees. The taste qualities of the brandy produced do not suffer any loss. On the contrary, the fermentative qualities of the grain malt can now even be neglected in favor of its aroma qualities. B. higher dam temperatures in the production are used. Examples A. Mashing off "kg Rye .......... iooo iooo Gerstendarrmalzl) Zoo ioo Mixed mushroom malt .... 60 - 1 pure alkofiol Fuel yield ....... 418.8 I 385, o percent More yield through Mushroom malt ........ 9, o I o ') -70 units according to Windisch-Iiolbach B. Maceration abc (d kg Rye .......... iooo 1000 1000 1000 Gerstendarrmalz2) Zoo ioo Zoo ioo Mushroom malt (Aspergillus) ..... - 6o - - Mushroom malt (Rhizopus) ...... - - 6o - Mixed mushroom malt ..... - - - 6o 1 pure alcohol Fuel yield ....... 3930 405.2 4i7 # 2 422.2 from mushroom malt ...... 0 3.6 2, o 1.2 from rye and Barley malt ..... 393.0 I 401.6 415 , 2 421.0 percent Additional yield ....... o I 2.2 1 5.8 8, o 2) 37o units to Windisch-Liolbach

Claims (2)

PATEN TANSPPi,C11E: i. Verfahren zur Erhöhung der Ausbeute an Kornsprit, dadurch gekennzeichnet, daB Brennereimaischen, die in herkömmlicher Weise mit Gerstenmalz versetzt werden, einen Zusatz an mikrobieller Saccharogenamylase erhalten. PATEN TANSPPi, C11E: i. Process for increasing the yield of grain spirits, characterized in that distillery mashes are made in the conventional manner with barley malt are added, an additive of microbial saccharogenamylase is obtained. 2. Verfahren nach Anspruch 1, dadurch gekennzeichnet, daß das unzulängliche Fermentsystem des Getreidemalzes ergänzt wird durch Zusatz eines Mischpilzmalzes, das durch Mischwuchs von Aspergilleen und Mucorineen auf dem Nährsubstrat gewonnen wurde.2. Procedure according to claim 1, characterized in that the inadequate fermentation system des Grain malt is supplemented by the addition of a mixed mushroom malt, which is caused by mixed growth was obtained from Aspergillus and Mucorineen on the nutrient substrate.
DED625A 1949-12-25 1949-12-25 Process for increasing the yield of grain brandy Expired DE813143C (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DED625A DE813143C (en) 1949-12-25 1949-12-25 Process for increasing the yield of grain brandy

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DED625A DE813143C (en) 1949-12-25 1949-12-25 Process for increasing the yield of grain brandy

Publications (1)

Publication Number Publication Date
DE813143C true DE813143C (en) 1951-09-06

Family

ID=7028817

Family Applications (1)

Application Number Title Priority Date Filing Date
DED625A Expired DE813143C (en) 1949-12-25 1949-12-25 Process for increasing the yield of grain brandy

Country Status (1)

Country Link
DE (1) DE813143C (en)

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