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 therefromInfo
- 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
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P7/00—Preparation of oxygen-containing organic compounds
- C12P7/02—Preparation of oxygen-containing organic compounds containing a hydroxy group
- C12P7/04—Preparation of oxygen-containing organic compounds containing a hydroxy group acyclic
- C12P7/06—Ethanol, i.e. non-beverage
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
-
- Y—GENERAL 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
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
- Y02E50/00—Technologies for the production of fuel of non-fossil origin
- Y02E50/10—Biofuels, 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.
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)
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 |
-
1925
- 1925-04-08 GB GB24608/26A patent/GB259895A/en not_active Expired
Cited By (1)
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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