GB714119A - A process for the production of a fermentation beverage - Google Patents

Abstract

In the production of fermentation beverages which may be alcoholic, non-alcoholic or of low alcohol content, e.g. not greater than 5 per cent, in which sugar-containing solutions, e.g. cane or beet sugar, hydrolyzed starch solution, wood sugar solutions, sugar-containing extracts of vegetable or animal origin such as for example carrot extracts, honey, enzymatic and acid hydrolyzed degradation products of starch- or inulin-containing natural products, such as various types of grain, de-bittered horsechestnuts, acorns, Helianthus tuberosus and chicory and by-products of wood-starch, sugar production, e.g. beet and cane sugar molasses, are fermented with Endomyces-types selected from the group comprising Endomyces Magnusii, Endomycopsis and Sachsia suaveolens in the presence of aromatic vegetable materials for example leaves of the cupuliferae or rosaceae, hazel nut tree, oak, beech, wild briar, strawberry, raspberry, blackberry. A second fermentation may be carried out with a wine-yeast for example Bordeaux-, Laurero-, Tokay-yeast and may also be effected under the pressure of the CO2 developed during fermentation and either in a closed tank or in a bottle whereby champagne-like products can be obtained. After fermentation sweetening may be effected preferably with saccharin. In an example 0.5 kg. of a mixture of disintegrated dried leaves consisting of 1 part beech leaves, 2 parts dogrose leaves, and 2 parts blackberry leaves are mashed with cold water and allowed to stand for one hour after when 5 kg. of sugar together with 3/4 of a hectoliter of water are added and the mixed thoroughly stirred, after which a 100 g. of damp Endomyces Magnusii are added, the volume being made up to 1 hectoliter the charge then left to ferment for eight days under a pressure of about three atmospheres whereupon