GB259895A - Process relating to the fermentation treatment of fruits, vegetables and residues therefrom - Google Patents

Process relating to the fermentation treatment of fruits, vegetables and residues therefrom

Info

Publication number
GB259895A
GB259895A GB24608/26A GB2460826A GB259895A GB 259895 A GB259895 A GB 259895A GB 24608/26 A GB24608/26 A GB 24608/26A GB 2460826 A GB2460826 A GB 2460826A GB 259895 A GB259895 A GB 259895A
Authority
GB
United Kingdom
Prior art keywords
per cent
alcohol
fruits
fermentation
propagated
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
GB24608/26A
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 GB24608/26A priority Critical patent/GB259895A/en
Publication of GB259895A publication Critical patent/GB259895A/en
Expired legal-status Critical Current

Links

Classifications

    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12PFERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P7/00Preparation of oxygen-containing organic compounds
    • C12P7/02Preparation of oxygen-containing organic compounds containing a hydroxy group
    • C12P7/04Preparation of oxygen-containing organic compounds containing a hydroxy group acyclic
    • C12P7/06Ethanol, i.e. non-beverage
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00Preparation of other alcoholic beverages
    • C12G3/02Preparation of other alcoholic beverages by fermentation
    • C12G3/024Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
    • YGENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02EREDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
    • Y02E50/00Technologies for the production of fuel of non-fossil origin
    • Y02E50/10Biofuels, e.g. bio-diesel

Landscapes

  • Organic Chemistry (AREA)
  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Genetics & Genomics (AREA)
  • General Health & Medical Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Biochemistry (AREA)
  • Biotechnology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Microbiology (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Abstract

259,895. Matzka, W. April 8, 1025. Ferments suitable for the fermentation of aqueous extracts of fruit or vegetable materials without the destruction of the natural aroma of these materials are propagated in portions of the aqueous extracts themselves with the addition of about 12 per cent by volume of alcohol, this proportion of alcohol being subsequently maintained by dilution of the medium. The proportions of sugar and of acid are also maintained constant in the medium during the fermentation by the regulated addition of sugar characteristic of the raw material and of weak acids or of alkalies such as lime. The propagated ferment is filtered off and shaken with an aqueous solution containing about 12 per cent alcohol, 1 per cent tartaric acid and 3 per cent glycerine : it is then again filtered and washed first with a 2 per cent aqueous solution of glycerine and then with pure water, and may subsequently be dried in vacuo at low temperature. Lemons, oranges, grape fruit, citrus, pineapple or waste portions of these fruits are mentioned as suitable raw material. Specification 259,625 is referred to.
GB24608/26A 1925-04-08 1925-04-08 Process relating to the fermentation treatment of fruits, vegetables and residues therefrom Expired GB259895A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB24608/26A GB259895A (en) 1925-04-08 1925-04-08 Process relating to the fermentation treatment of fruits, vegetables and residues therefrom

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB24608/26A GB259895A (en) 1925-04-08 1925-04-08 Process relating to the fermentation treatment of fruits, vegetables and residues therefrom

Publications (1)

Publication Number Publication Date
GB259895A true GB259895A (en) 1926-10-08

Family

ID=10214331

Family Applications (1)

Application Number Title Priority Date Filing Date
GB24608/26A Expired GB259895A (en) 1925-04-08 1925-04-08 Process relating to the fermentation treatment of fruits, vegetables and residues therefrom

Country Status (1)

Country Link
GB (1) GB259895A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110192648A (en) * 2019-07-17 2019-09-03 吉首大学 A kind of preparation method of kiwifruit peel ferment

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110192648A (en) * 2019-07-17 2019-09-03 吉首大学 A kind of preparation method of kiwifruit peel ferment

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