GB136448A - Improved Process for Preserving Non-alcoholic Beer and other Fermentable Liquids. - Google Patents

Improved Process for Preserving Non-alcoholic Beer and other Fermentable Liquids.

Info

Publication number
GB136448A
GB136448A GB1031519A GB1031519A GB136448A GB 136448 A GB136448 A GB 136448A GB 1031519 A GB1031519 A GB 1031519A GB 1031519 A GB1031519 A GB 1031519A GB 136448 A GB136448 A GB 136448A
Authority
GB
United Kingdom
Prior art keywords
carbon dioxide
liquid
pressure
fermentation
improved process
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
GB1031519A
Inventor
Helen Cec Franks-Nee-Gallagher
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to GB1031519A priority Critical patent/GB136448A/en
Publication of GB136448A publication Critical patent/GB136448A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/42—Preservation of non-alcoholic beverages
    • A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
    • 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
    • C12C11/11—Post fermentation treatments, e.g. carbonation, or concentration
    • 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
    • C12C5/00—Other raw materials for the preparation of beer
    • C12C5/02—Additives for beer

Landscapes

  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Genetics & Genomics (AREA)
  • Biochemistry (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)

Abstract

136,448. Franks (nÚe Gallagher), H. C. M. April 25, 1919. Aerating processes.-In a process for sterilizing non-alcoholic beers and other fermentable liquids by repeated treatment with carbon dioxide under pressure the liquid is maintained at a temperature of about 35‹ F. while the operation is being performed. The liquid is fed into tanks cooled by circulation of brine, and is agitated by stirrers while carbon dioxide is forced in up to a pressure of about 60 lbs. per square inch. After remaining a few minutes the carbon dioxide is exhausted till the pressure is about that of twenty-six inches of mercury, and the operation is repeated, the liquid being finally stored while charged with the gas under pressure. Before admitting the liquid the apparatus is treated with carbon dioxide and alternations of pressure to sterilize it and remove air and oxygen. Wort may be prepared and hopped in the usual way and subjected to the process before fermentation or 'at any desired stage at the fermentation, which is thereby stopped.
GB1031519A 1919-04-25 1919-04-25 Improved Process for Preserving Non-alcoholic Beer and other Fermentable Liquids. Expired GB136448A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB1031519A GB136448A (en) 1919-04-25 1919-04-25 Improved Process for Preserving Non-alcoholic Beer and other Fermentable Liquids.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB1031519A GB136448A (en) 1919-04-25 1919-04-25 Improved Process for Preserving Non-alcoholic Beer and other Fermentable Liquids.

Publications (1)

Publication Number Publication Date
GB136448A true GB136448A (en) 1919-12-18

Family

ID=32483000

Family Applications (1)

Application Number Title Priority Date Filing Date
GB1031519A Expired GB136448A (en) 1919-04-25 1919-04-25 Improved Process for Preserving Non-alcoholic Beer and other Fermentable Liquids.

Country Status (1)

Country Link
GB (1) GB136448A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0014340A1 (en) * 1979-01-19 1980-08-20 Adam Dr. Müller Method and device for lowering the alcohol content of alcoholic beverages

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0014340A1 (en) * 1979-01-19 1980-08-20 Adam Dr. Müller Method and device for lowering the alcohol content of alcoholic beverages

Similar Documents

Publication Publication Date Title
JP2759157B2 (en) Aseptic culture method and culture device
GB274225A (en) An improved method of fermenting and maturing beer and apparatus therefor
Kobayashi et al. Inactivation of Escherichia coli by CO2 microbubbles at a lower pressure and near room temperature
GB136448A (en) Improved Process for Preserving Non-alcoholic Beer and other Fermentable Liquids.
US2892718A (en) Treatment of malt beverages
US2053769A (en) Removal of volatile compounds from a fermenting medium
JP2836821B2 (en) Method for removing dissolved oxygen from raw water used for beverages
GB1472578A (en) Continuously producing a fermented liquid
Bering The biochemistry of brewing
US1390710A (en) Process of preparing low-alcoholic beverages
US1765667A (en) Process for the treatment of beverages
US970623A (en) Process of producing pure or mixed aeriform environments.
GB422678A (en) Improvements in the maturation of spiritous liquors
US1537252A (en) Process of producing nearly nonalcoholic liquors
SU475396A1 (en) The method of sterilization of beverages containing carbon dioxide
US1333457A (en) Art of dealcoholizing fermented beverages
GB330327A (en) Improved process for treating top fermentation pale ale, mild ale and stout after the primary fermentation for bottling and draught purposes
US700833A (en) Manufacture of fermented liquors.
JP4606726B2 (en) Anaerobic treatment method for organic wastewater
US734756A (en) Manufacture of fermented liquors.
US766271A (en) Process of carrying through the fermentation of bottom-fermented beer under pressure.
US1943943A (en) Method of making malt beverages
GB465692A (en) A process for improving beer or similar liquids or beverages
EP0424545B1 (en) Method for preparing alcoholic beverages
US468808A (en) Charles francis lawton