DE824935C - Process for protecting alcoholic beverages from harmful air exposure - Google Patents

Process for protecting alcoholic beverages from harmful air exposure

Info

Publication number
DE824935C
DE824935C DEU460A DEU0000460A DE824935C DE 824935 C DE824935 C DE 824935C DE U460 A DEU460 A DE U460A DE U0000460 A DEU0000460 A DE U0000460A DE 824935 C DE824935 C DE 824935C
Authority
DE
Germany
Prior art keywords
alcoholic beverages
air exposure
harmful air
protecting alcoholic
protecting
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
DEU460A
Other languages
German (de)
Inventor
Dr Hans Walter Unger
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.)
HANS WALTER UNGER DR
Original Assignee
HANS WALTER UNGER DR
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 HANS WALTER UNGER DR filed Critical HANS WALTER UNGER DR
Priority to DEU460A priority Critical patent/DE824935C/en
Application granted granted Critical
Publication of DE824935C publication Critical patent/DE824935C/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
    • C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/22—Ageing or ripening by storing, e.g. lagering of beer
    • 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
    • C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages

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)

Description

Verfahren zum Schutz alkoholhaltiger Getränke vor schädlicher Lufteinwirkung Alkoholhaltige Trauben-, Obst- und Beerenweine sind durch Lufteinwirkung besonders dann gefährdet, wenn der Alkoholgehalt weniger als Io Volumprozent beträgt. Bei Berührung mit der Luft entwickeln sich besonders leicht Kahmhefen und Essigbakterien, die das Getränk sehr schnell verderben. I?s ist bekannt, daß in südlichen Ländern Wein in F1gschen und Krügen durch Überschichten mit Olivenöl geschützt wird. Da das 01 durch die Lufteinwirkung jedoch selbst ranzig wird, handelt es sich nur um kurzzeitigen Schutz. In. der Kellerwirtschaft wird als Schutzmittel ausschließlich die schweflige Säure verwendet, deren Wirkung ebenfalls zeitlich begrenzt ist, so daß sie immer wieder in Form von Gas oder chemisch gebunden durch Pyrosulfit zugeführt werden muß. Bei im Anbruch liegenden Faßweinen kann außerdem durch Oxydation ein überhoher Gehalt an Schwefelsäure oder schwefelsauren Salzen entstehen.Process for protecting alcoholic beverages from harmful air exposure Grape, fruit and berry wines containing alcohol are particularly at risk from exposure to air if the alcohol content is less than 10 percent by volume. When in contact with the air, yeast and vinegar bacteria develop particularly easily, which spoil the drink very quickly. It is known that in southern countries wine in bottles and jugs is protected by a layer of olive oil. However, since the 01 itself becomes rancid when exposed to air, it is only a short-term protection. In. The cellar economy uses only sulfurous acid as a protective agent, the effect of which is also limited in time, so that it has to be supplied again and again in the form of gas or chemically bound by pyrosulphite. In the case of barrel wines that are about to be opened, oxidation can also result in an excessive content of sulfuric acid or sulfuric acid salts.

Es wurde gefunden, daß diese Getränke vor der schädlichen Lufteinwirkung ohne nachteilige' Beeinflussung vollkommen durch Überschichten mit geruch- und geschmacklosem Paraffinöl (Paraffinum liquidum pharm.) geschützt werden können, wobei die Menge so zu bemessen ist, daß beim größten Faßquerschnitt eine 3 mm starke Schicht erhalten bleibt.It has been found that these beverages are protected from the harmful effects of air without any disadvantageous' influence completely by overlaying with odorless and tasteless Paraffin oil (Paraffinum liquidum pharm.) Can be protected, with the amount is to be dimensioned in such a way that a 3 mm thick layer is obtained at the largest barrel cross-section remain.

Claims (1)

PATENTANSPRUCII: Verfahren zum Schutz alkoholhaltiger Getränke vor schädlicher Lufteinwirkung, dadurch gekennzeichnet, daß das Getränk mit reinem Paraffinöl in einer Schichtdicke von mindestens 3 mm überdeckt wird.PATENT CLAIM: Process for the protection of alcoholic beverages harmful air exposure, characterized in that the drink with pure paraffin oil is covered in a layer thickness of at least 3 mm.
DEU460A 1950-07-22 1950-07-22 Process for protecting alcoholic beverages from harmful air exposure Expired DE824935C (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DEU460A DE824935C (en) 1950-07-22 1950-07-22 Process for protecting alcoholic beverages from harmful air exposure

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DEU460A DE824935C (en) 1950-07-22 1950-07-22 Process for protecting alcoholic beverages from harmful air exposure

Publications (1)

Publication Number Publication Date
DE824935C true DE824935C (en) 1951-12-13

Family

ID=7564857

Family Applications (1)

Application Number Title Priority Date Filing Date
DEU460A Expired DE824935C (en) 1950-07-22 1950-07-22 Process for protecting alcoholic beverages from harmful air exposure

Country Status (1)

Country Link
DE (1) DE824935C (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2549850A1 (en) * 1983-07-28 1985-02-01 Nehezvegyipari Kutato Intezet Surface-protection of wine and food raw materials against oxidn.
EP0359844A1 (en) * 1988-09-19 1990-03-28 Societe Des Produits Nestle S.A. Process for the production of plant materials

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2549850A1 (en) * 1983-07-28 1985-02-01 Nehezvegyipari Kutato Intezet Surface-protection of wine and food raw materials against oxidn.
EP0359844A1 (en) * 1988-09-19 1990-03-28 Societe Des Produits Nestle S.A. Process for the production of plant materials

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