GB839711A - Process for the treatment of alcoholic and non-alcoholic beverages - Google Patents
Process for the treatment of alcoholic and non-alcoholic beveragesInfo
- Publication number
- GB839711A GB839711A GB32611/57A GB3261157A GB839711A GB 839711 A GB839711 A GB 839711A GB 32611/57 A GB32611/57 A GB 32611/57A GB 3261157 A GB3261157 A GB 3261157A GB 839711 A GB839711 A GB 839711A
- Authority
- GB
- United Kingdom
- Prior art keywords
- alanine
- alcoholic
- glycine
- added
- beverage
- 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
- 235000019520 non-alcoholic beverage Nutrition 0.000 title abstract 3
- 235000013334 alcoholic beverage Nutrition 0.000 title 1
- 230000001476 alcoholic effect Effects 0.000 title 1
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 abstract 5
- 235000013361 beverage Nutrition 0.000 abstract 4
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 abstract 3
- 235000004279 alanine Nutrition 0.000 abstract 3
- 239000004471 Glycine Substances 0.000 abstract 2
- 230000004151 fermentation Effects 0.000 abstract 2
- 238000000855 fermentation Methods 0.000 abstract 2
- 235000015041 whisky Nutrition 0.000 abstract 2
- 241000222239 Colletotrichum truncatum Species 0.000 abstract 1
- 235000013405 beer Nutrition 0.000 abstract 1
- 150000001875 compounds Chemical class 0.000 abstract 1
- 239000012141 concentrate Substances 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 235000014080 ginger ale Nutrition 0.000 abstract 1
- 235000013905 glycine and its sodium salt Nutrition 0.000 abstract 1
- 239000007788 liquid Substances 0.000 abstract 1
- 239000007787 solid Substances 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
- 235000014101 wine Nutrition 0.000 abstract 1
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
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
- C12H1/14—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation with non-precipitating compounds, e.g. sulfiting; Sequestration, e.g. with chelate-producing compounds
Landscapes
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The taste and flavour of beverages e.g. wines, beers, whisky, ginger ale, carbonated non-alcoholic beverages, are improved by addition of glycine (glycocoll) and/or alanine to the finished beverage or, alternatively, in the case of non-alcoholic beverages to a liquid or solid concentrate adapted to be diluted with water to form the beverage. The optimum proportion of glycine and/or alanine (which includes a -alanine and b -alanine) added is determined by taste experiments employing varying amounts, for instance 100, 250, 500, 750 and 1,000 milligrams, to 100 c.c. samples of the beverage, and is of the order 0.05 to 1.5%. The compounds may be added to a must before fermentation and a further dose added after fermentation is completed. According to an example, 100 gallons of whisky were improved by addition of 760 g. glycine and 95 g. alanine, the proportions having been determined by a series of taste experiments.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US839711XA | 1956-11-19 | 1956-11-19 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB839711A true GB839711A (en) | 1960-06-29 |
Family
ID=22181832
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB32611/57A Expired GB839711A (en) | 1956-11-19 | 1957-10-18 | Process for the treatment of alcoholic and non-alcoholic beverages |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB839711A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE2822906A1 (en) * | 1977-07-19 | 1979-02-08 | Emil Underberg | PROCESS FOR IMPROVING THE AROMA AND / OR MOUSSEUX OF SPARKLING WINE, SPARKLING WINE OR PEARL WINE AND SO IMPROVED PRODUCTS |
| EP1085862A1 (en) * | 1998-06-19 | 2001-03-28 | Thomas B. Bryan | Method of treating an autoimmune disorder |
| EP2380449A1 (en) * | 2009-01-08 | 2011-10-26 | Kirin Beer Kabushiki Kaisha | Unfermented malt drink with beer flavor having reduced or relieved sourness and method for producing the same |
| CN115584304A (en) * | 2022-10-25 | 2023-01-10 | 上海应用技术大学 | Method for regulating fruit fragrance in white spirit or alcoholic beverage |
-
1957
- 1957-10-18 GB GB32611/57A patent/GB839711A/en not_active Expired
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE2822906A1 (en) * | 1977-07-19 | 1979-02-08 | Emil Underberg | PROCESS FOR IMPROVING THE AROMA AND / OR MOUSSEUX OF SPARKLING WINE, SPARKLING WINE OR PEARL WINE AND SO IMPROVED PRODUCTS |
| EP1085862A1 (en) * | 1998-06-19 | 2001-03-28 | Thomas B. Bryan | Method of treating an autoimmune disorder |
| EP1085862A4 (en) * | 1998-06-19 | 2008-07-23 | Thomas B Bryan | Method of treating an autoimmune disorder |
| EP2380449A1 (en) * | 2009-01-08 | 2011-10-26 | Kirin Beer Kabushiki Kaisha | Unfermented malt drink with beer flavor having reduced or relieved sourness and method for producing the same |
| EP2380449A4 (en) * | 2009-01-08 | 2014-07-02 | Kirin Brewery | Unfermented malt drink with beer flavor having reduced or relieved sourness and method for producing the same |
| CN115584304A (en) * | 2022-10-25 | 2023-01-10 | 上海应用技术大学 | Method for regulating fruit fragrance in white spirit or alcoholic beverage |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| AT388383B (en) | METHOD FOR PRODUCING ESSENTIAL ALCOHOL-FREE OR LOW ALCOHOLIC DRINKS WITH YEAR FLAVOR | |
| DE3364481D1 (en) | Process for the preparation and the treatment of alcoholic beverages and alcoholic beverages obtained by such process | |
| ES8705032A1 (en) | Process to lower the alcohol content of alcoholic beverages, particularly of wine and sparkling wine. | |
| GB839711A (en) | Process for the treatment of alcoholic and non-alcoholic beverages | |
| US2347783A (en) | Method of processing wood for the rapid maturation of whisky and other alcoholic liquors and wines | |
| JP2023139208A (en) | Beer-taste beverage with enhanced after-taste | |
| FI893646A (en) | Process for the production of non-alcoholic beer | |
| GB1375479A (en) | ||
| US1390710A (en) | Process of preparing low-alcoholic beverages | |
| US3558325A (en) | Alcoholic beverages | |
| Byrne et al. | The iron content of grapes and wine | |
| GB1066084A (en) | Improved alcoholic beverages | |
| GB529728A (en) | Improvements in or relating to methods of processing or treating beverages and the products resulting therefrom | |
| GB1293981A (en) | Method of accelerating the aging of alcoholic beverages | |
| GB867613A (en) | Method for preventing the formation of haze in fermented beverages | |
| US169818A (en) | Improvement in extracts of beer or other fermented beverages | |
| GB1531852A (en) | Use of condensation polymers for reducing the tannin content of beverages of fruit or vegetable origin | |
| GB736565A (en) | Process for clarifying and stabilizing vegetable beverages containing tannin | |
| US1978320A (en) | Method for producing stabilized | |
| GB953013A (en) | Improvements in or relating to the production of sparkling wines and drawing-off apparatus therefor | |
| GB457698A (en) | Process of manufacturing high quality beverage spirits | |
| SU58852A2 (en) | Method of artificially aging horse ka | |
| RU2300554C1 (en) | Port wine production process | |
| JP2021180684A (en) | Fruit wine and method for producing the same | |
| GB1037885A (en) | Improvements in or relating to beverages, and methods of producing the same |