ES416372A1 - Brewing - Google Patents
BrewingInfo
- Publication number
- ES416372A1 ES416372A1 ES416372A ES416372A ES416372A1 ES 416372 A1 ES416372 A1 ES 416372A1 ES 416372 A ES416372 A ES 416372A ES 416372 A ES416372 A ES 416372A ES 416372 A1 ES416372 A1 ES 416372A1
- Authority
- ES
- Spain
- Prior art keywords
- concentration
- expressed
- amino acids
- per liter
- nitrogen present
- 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
Links
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
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)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
Improved procedure for brewing, in which the first must is fermented with yeast, this must having a high concentration of nitrogenous substances including α-amino acids and a second must that has a low concentration of nitrogenous substances including α-amino acids to provide a product that includes fermented musts; the first must has a minimum total concentration of soluble nitrogenous substances, expressed as the total nitrogen present of 600 mg. per liter, and a minimum concentration of α-amino acids expressed as nitrogen present of 150 mg. per liter; the second must has a maximum total concentration of soluble nitrogenous substances expressed as the total nitrogen present of 200 mg. per liter, and a maximum concentration of α-amino acids, expressed as nitrogen present of 70 mg. per liter; characterized in that the second must is fermented with additional yeast to that for the fermentation of the first must. (Machine-translation by Google Translate, not legally binding)
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB3006172 | 1972-06-27 | ||
| GB4740472 | 1972-10-13 | ||
| GB1491673A GB1409267A (en) | 1972-06-27 | 1973-03-28 | Brewing |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| ES416372A1 true ES416372A1 (en) | 1976-05-01 |
Family
ID=27257188
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ES416372A Expired ES416372A1 (en) | 1972-06-27 | 1973-06-27 | Brewing |
Country Status (16)
| Country | Link |
|---|---|
| JP (1) | JPS5728548B2 (en) |
| AU (1) | AU472490B2 (en) |
| CA (1) | CA995605A (en) |
| DD (1) | DD106059A5 (en) |
| DE (1) | DE2331178A1 (en) |
| DK (1) | DK135956B (en) |
| ES (1) | ES416372A1 (en) |
| FI (1) | FI52737C (en) |
| FR (1) | FR2190914B1 (en) |
| GB (1) | GB1409267A (en) |
| IE (1) | IE37769B1 (en) |
| IT (1) | IT996574B (en) |
| NL (1) | NL7308932A (en) |
| NO (1) | NO138886C (en) |
| SE (1) | SE425405B (en) |
| YU (1) | YU170073A (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CA1131141A (en) * | 1978-08-29 | 1982-09-07 | Kenneth H. Geiger | Brewing process |
| JPS56117789A (en) * | 1980-02-20 | 1981-09-16 | Kirin Brewery Co Ltd | Brewing of beer |
| JPS56121482A (en) * | 1980-03-01 | 1981-09-24 | Kirin Brewery Co Ltd | Brewing method of beer |
| JPS56148281A (en) * | 1980-04-15 | 1981-11-17 | Kirin Brewery Co Ltd | Beer brewing |
| CH683843A5 (en) * | 1992-03-10 | 1994-05-31 | Brasserie Du Cardinal Fribourg | A method of manufacturing a non-alcoholic beer with the organoleptic properties of a blonde lager. |
-
1973
- 1973-03-28 GB GB1491673A patent/GB1409267A/en not_active Expired
- 1973-06-07 IE IE92073A patent/IE37769B1/en unknown
- 1973-06-15 AU AU56973/73A patent/AU472490B2/en not_active Expired
- 1973-06-19 DE DE19732331178 patent/DE2331178A1/en active Pending
- 1973-06-25 YU YU170073A patent/YU170073A/en unknown
- 1973-06-26 CA CA174,912A patent/CA995605A/en not_active Expired
- 1973-06-26 IT IT6890873A patent/IT996574B/en active
- 1973-06-26 DD DD17183573A patent/DD106059A5/xx unknown
- 1973-06-26 FR FR7323260A patent/FR2190914B1/fr not_active Expired
- 1973-06-26 SE SE7308945A patent/SE425405B/en unknown
- 1973-06-26 NO NO264173A patent/NO138886C/en unknown
- 1973-06-26 FI FI204673A patent/FI52737C/en active
- 1973-06-27 JP JP7275073A patent/JPS5728548B2/ja not_active Expired
- 1973-06-27 NL NL7308932A patent/NL7308932A/xx not_active Application Discontinuation
- 1973-06-27 ES ES416372A patent/ES416372A1/en not_active Expired
- 1973-06-27 DK DK354773A patent/DK135956B/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| FR2190914B1 (en) | 1976-11-12 |
| AU472490B2 (en) | 1976-05-27 |
| DK135956B (en) | 1977-07-18 |
| FI52737C (en) | 1977-11-10 |
| DD106059A5 (en) | 1974-05-20 |
| CA995605A (en) | 1976-08-24 |
| DE2331178A1 (en) | 1974-01-17 |
| IE37769B1 (en) | 1977-10-12 |
| IT996574B (en) | 1975-12-10 |
| FR2190914A1 (en) | 1974-02-01 |
| DK135956C (en) | 1977-12-12 |
| NL7308932A (en) | 1974-01-02 |
| NO138886C (en) | 1978-11-29 |
| YU170073A (en) | 1982-05-31 |
| FI52737B (en) | 1977-08-01 |
| GB1409267A (en) | 1975-10-08 |
| IE37769L (en) | 1973-12-27 |
| JPS5728548B2 (en) | 1982-06-17 |
| JPS4954591A (en) | 1974-05-27 |
| SE425405B (en) | 1982-09-27 |
| AU5697373A (en) | 1974-12-19 |
| NO138886B (en) | 1978-08-21 |
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