NO863470L - INGREDIENT PACKAGE FOR HOME PERFORMANCE IN THE PREPARATION OF ALCOHOLIC DRINKS. - Google Patents
INGREDIENT PACKAGE FOR HOME PERFORMANCE IN THE PREPARATION OF ALCOHOLIC DRINKS.Info
- Publication number
- NO863470L NO863470L NO863470A NO863470A NO863470L NO 863470 L NO863470 L NO 863470L NO 863470 A NO863470 A NO 863470A NO 863470 A NO863470 A NO 863470A NO 863470 L NO863470 L NO 863470L
- Authority
- NO
- Norway
- Prior art keywords
- fermentation
- effervescent system
- ingredient package
- yeast
- ingredient
- Prior art date
Links
- 239000004615 ingredient Substances 0.000 title claims description 18
- 235000013334 alcoholic beverage Nutrition 0.000 title claims description 4
- 238000000855 fermentation Methods 0.000 claims description 29
- 230000004151 fermentation Effects 0.000 claims description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 12
- 239000000758 substrate Substances 0.000 claims description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 8
- UIIMBOGNXHQVGW-UHFFFAOYSA-M sodium bicarbonate Substances [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 6
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 4
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 4
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 claims description 3
- 229910000013 Ammonium bicarbonate Inorganic materials 0.000 claims description 3
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 3
- 235000012538 ammonium bicarbonate Nutrition 0.000 claims description 3
- 239000001099 ammonium carbonate Substances 0.000 claims description 3
- LFVGISIMTYGQHF-UHFFFAOYSA-N ammonium dihydrogen phosphate Chemical compound [NH4+].OP(O)([O-])=O LFVGISIMTYGQHF-UHFFFAOYSA-N 0.000 claims description 3
- 239000011975 tartaric acid Substances 0.000 claims description 3
- 235000002906 tartaric acid Nutrition 0.000 claims description 3
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 2
- 230000002378 acidificating effect Effects 0.000 claims description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims 1
- 239000000306 component Substances 0.000 claims 1
- 239000007787 solid Substances 0.000 description 16
- 239000000203 mixture Substances 0.000 description 14
- 235000014101 wine Nutrition 0.000 description 7
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 4
- 235000013405 beer Nutrition 0.000 description 4
- 239000006185 dispersion Substances 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 150000008043 acidic salts Chemical class 0.000 description 2
- 239000001569 carbon dioxide Substances 0.000 description 2
- 229910002092 carbon dioxide Inorganic materials 0.000 description 2
- 239000007795 chemical reaction product Substances 0.000 description 2
- 235000019985 fermented beverage Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 229940116560 sodium bicarbonate / tartaric acid Drugs 0.000 description 2
- 235000014443 Pyrus communis Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001447 alkali salts Chemical class 0.000 description 1
- 229960004543 anhydrous citric acid Drugs 0.000 description 1
- 235000015197 apple juice Nutrition 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 229960004106 citric acid Drugs 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- MNNHAPBLZZVQHP-UHFFFAOYSA-N diammonium hydrogen phosphate Chemical group [NH4+].[NH4+].OP([O-])([O-])=O MNNHAPBLZZVQHP-UHFFFAOYSA-N 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 235000019674 grape juice Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 231100000956 nontoxicity Toxicity 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000020262 oat milk Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000015206 pear juice Nutrition 0.000 description 1
- 235000020030 perry Nutrition 0.000 description 1
- 238000010944 pre-mature reactiony Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 239000000021 stimulant Substances 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
Classifications
-
- 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
- C12G1/00—Preparation of wine or sparkling wine
- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
- C12G1/0206—Preparation of must from grapes; Must treatment and fermentation using a home wine making vessel
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Description
Foreliggende oppfinnelse gjelder gjærfermentering av egnede substrater for å fremstille alkoholiske drikker, som f.eks. øl og vin, og mer spesielt ingredienspakker for utførelse av en slik fermentering, spesielt i hjemmet. The present invention relates to yeast fermentation of suitable substrates for producing alcoholic beverages, such as e.g. beer and wine, and more particularly ingredient packages for carrying out such fermentation, especially at home.
I den følgende beskrivelse vil det i hovedsak refereresIn the following description, it will mainly be referred to
til fremstilling av øl, men den spesielle sak som foreliggende oppfinnelse gjelder, dvs. den raske dispergering av fermente-ringsfaststoffer i vann ved begynnelsen av prosessen, gjelder også ved fremstilling av andre fermenterte drikker, som f.eks. vin, eplevin og pærevin, og foreliggende oppfinnelse er like anvendbar på slike andre fermenterte drikker. for the production of beer, but the special case to which the present invention applies, i.e. the rapid dispersion of fermentation solids in water at the beginning of the process, also applies to the production of other fermented drinks, such as e.g. wine, apple wine and perry wine, and the present invention is equally applicable to such other fermented beverages.
Ved hjemmebrygging kan noen av fermenteringsingrediensene (andre enn vann) tilføres i fast form, dvs. i form av pulvere. Enten bryggeprosessen omfatter tilsetning av disse ingrediensene til en gitt mengde vann eller motsatt tilsetning av en gitt mengde vann til disse ingrediensene i en fermenteringsbeholder for engangsbruk (som eksempelvis beskrevet i EPO patentsøkna 0071365 (82303689.2), forekommer det ofte at det er vanskelig When brewing at home, some of the fermentation ingredients (other than water) can be added in solid form, i.e. in the form of powders. Whether the brewing process comprises the addition of these ingredients to a given amount of water or the opposite addition of a given amount of water to these ingredients in a single-use fermentation container (as for example described in EPO patent application 0071365 (82303689.2), it often happens that it is difficult
å oppnå rask og jevn dispergering av faststoffene i vannet. Såsnart fermenteringen har begynt, har frigjøringen av karbondi--oksyd i fermenteringsblandingen den nødvendige blande-effekten slik at det forårsakes dispergering av faststoffer, men ofte er det en forsinkelse før en signifikant grad av fermentering star-ter. Under denne startperioden kan faststoffer avsettes eller forbli som en kake på bunnen av fermenteringsbeholderen, og således ytterligere forsinke starten på fermenteringen. to achieve rapid and uniform dispersion of the solids in the water. Once fermentation has begun, the release of carbon dioxide in the fermentation mixture has the necessary mixing effect to cause dispersion of solids, but often there is a delay before a significant degree of fermentation starts. During this initial period, solids can settle or remain as a cake on the bottom of the fermentation vessel, thus further delaying the start of fermentation.
Mens hjemmebryggeren kanskje ikke er bekymret for en slik startforsinkelse.når det gjelder den periode som kreves for å fullføre fermenteringsprosessen, kan det ha avgjort uønskede følger. Spesielt kan det føre til at pH varierer signifikant innenfor blandingen, mer spesielt mellom toppen og bunnen av blandingen, og pH som er funnet på toppen kan være slik at den fremmer formering av uønskede mikroorganismer.som ødelegger kvaliteten på det oppnådde produktet eller, i det verste tilfellet hindrer riktig utvikling av gjæren, slik at det ikke finner sted riktig fermentering. While the home brewer may not be concerned about such a start delay, in terms of the period required to complete the fermentation process, it may have decidedly undesirable consequences. In particular, it may cause the pH to vary significantly within the mixture, more particularly between the top and the bottom of the mixture, and the pH found at the top may be such that it promotes the multiplication of undesirable microorganisms, which destroy the quality of the product obtained or, in the in the worst case, it prevents the proper development of the yeast, so that proper fermentation does not take place.
Det er nå funnet at ved tilsetning av bestanddelene iIt has now been found that by adding the constituents i
et oppbrusende system til én eller flere av de faste fermenteringsingrediensene kan det oppnås rask og jevn dispergering av de faste ingrediensene i vannet slik at de uønskede virknin- an effervescent system for one or more of the solid fermentation ingredients, rapid and uniform dispersion of the solid ingredients in the water can be achieved so that the unwanted effects
gene som er nevnt ovenfor kan hindres eller reduseres til et minimum. the problems mentioned above can be prevented or reduced to a minimum.
Ifølge ett avspekt ved foreliggende oppfinnelse tilveie-bringes det derfor en ingredienspakke for hjemmefermentering som kan fermenteres, når vann tilsettes, for å fremstille en alkoholisk drikk, som omfatter et fermenteringssubstrat og gjær, begge i pulverform, og bestanddelene i et oppbrusende system i pulverform. According to one aspect of the present invention, there is therefore provided an ingredient package for home fermentation which can be fermented, when water is added, to produce an alcoholic beverage, comprising a fermentation substrate and yeast, both in powder form, and the components of an effervescent system in powder form.
Brusende systemer er kjent og anvendes eksempelvis ved fremstilling av tabletter for å aksellerere oppløsing av tab-letten i vann. Slike systemer omfatter en base eller et basisk salt og en syre eller et surt salt som reagerer sammen i nærvær av vann for å frigjøre karbondioksyd. Ingen av bestanddelene i systemet må være hygroskopisk (slik at for tidlig reaksjon ikke opptrer pga. absorpsjon av vanndamp fra atmosfæren) og begge bestanddeler og reaksjonsproduktene ved reaksjonene må være ikke-toksiske og være smakfrie eller ha en godtagbar smak. Effervescent systems are known and are used, for example, in the production of tablets to accelerate the dissolution of the tablet in water. Such systems comprise a base or basic salt and an acid or acidic salt which react together in the presence of water to release carbon dioxide. None of the components in the system must be hygroscopic (so that premature reaction does not occur due to absorption of water vapor from the atmosphere) and both components and the reaction products of the reactions must be non-toxic and tasteless or have an acceptable taste.
Brusende systemer som tilfredsstiller disse kravene er kjent. Egnede base-bestanddeler f.eks. natriumbikarbonat og ammoniumbikarbonat og egnede sure bestanddeler omfatter for eksempel vinsyre, sitronsyre og ammoniumdihydrogenortofosfat (et surt salt). Det system som omfatter natriumbikarbonat/vinsyre er vel kjent og foretrekkes for bruk i oppfinnelsen. Det system som omfatter ammoniumbikarbonat/ammoniumdihydrogenortofosfat har den fordel at dets reaksjonsprodukt er diammoniumhyd-rogenortofosfat, som i tillegg til de krevede egenskaper når det gjelder ikke-toksisitet og smakfrihet, også har den egenskap at det er et gjærnæringsmiddel slik at det forbrukes i løpet av fermenteringen og hjelper til med formeringen av gjæren. Effervescent systems that satisfy these requirements are known. Suitable base ingredients, e.g. sodium bicarbonate and ammonium bicarbonate and suitable acidic ingredients include, for example, tartaric acid, citric acid and ammonium dihydrogen orthophosphate (an acidic salt). The system comprising sodium bicarbonate/tartaric acid is well known and is preferred for use in the invention. The system comprising ammonium bicarbonate/ammonium dihydrogen orthophosphate has the advantage that its reaction product is diammonium hydrogen orthophosphate, which, in addition to the required properties in terms of non-toxicity and tastelessness, also has the property of being a yeast nutrient so that it is consumed during the fermentation and helps with the multiplication of the yeast.
Egnede mengder av det brusende systemet vil avhenge av naturen og partikkelstørrelsen til de faststoffer som skal dis-pergeres. Det er funnet at generelt oppnås den ønskede effekten ved bruk av 0,5 - 5% av det brusende systemet, basert på vekten av de faste ingrediensene. Når natriumbikarbonat/vinsyre-systemet anvendes, foretrekkes det spesielt å bruke 1,5 - 3,0 vektprosent . Suitable amounts of the effervescent system will depend on the nature and particle size of the solids to be dispersed. It has been found that generally the desired effect is achieved by using 0.5 - 5% of the effervescent system, based on the weight of the solid ingredients. When the sodium bicarbonate/tartaric acid system is used, it is particularly preferred to use 1.5 - 3.0% by weight.
Substratet og gjæren i ingredienspakken kan kombineres, dvs. dannes eller kan tilføres separat. I det sistnevnte tilfellet kan bestanddelene i det brusende systemet være tilstede i substratet eller gjæren eller én bestanddel i én av disse og den andre bestanddelen i den andre. Det foretrekkes generelt at substratet og gjæren blandes og bestanddelene i det brusende systemet inkluderes i denne blandingen. The substrate and yeast in the ingredient package can be combined, i.e. formed or can be supplied separately. In the latter case, the components of the effervescent system may be present in the substrate or the yeast or one component in one of these and the other component in the other. It is generally preferred that the substrate and yeast are mixed and the components of the effervescent system included in this mixture.
Ingredienspakken vil normalt omfatte ytterligere materialer og disse og mengdene som de anvendes i, kan være konvensjonelle. For fremstilling av øl passer det således at pakken omfatter maltekstrakt i pulverform, sukker og farve- og smaksmaterialer, som f.eks. brent sukker, humleekstrakt, humle-olje, havremelek-strakt og gjærvekst-stimulerende midler. For vin vil det fermen-terbare substratet omfatte tørket grape-saft, for eplevin tørket eplesaft og for pærevin, tørket pæresaft. The ingredient package will normally include additional materials and these and the quantities in which they are used may be conventional. For the production of beer, it is therefore appropriate that the package includes malt extract in powder form, sugar and coloring and flavoring materials, such as e.g. burnt sugar, hop extract, hop oil, oat milk extract and yeast growth stimulants. For wine, the fermentable substrate will comprise dried grape juice, for apple wine dried apple juice and for pear wine, dried pear juice.
Foreliggende oppfinnelse omfatter videre en fermenteringspakke som beskrevet i Europeisk patentsøknad 0071365 (82303689.2), dvs. en pakke som omfatter et fermenteringskar som består av en sammenleggbar plastpose med en innløpsåpning som er utstyrt med en lukke-innretning som kan fjernes, og en trykkavlastningsventil, idet det indre av den lukkede posen er i det vesentlige steril og inneholder en ingredienspose ifølge foreliggende oppfinnelse, i hvilken substratet, gjæren og bestanddelene i det brusende systemet er blandet sammen. The present invention further comprises a fermentation package as described in European patent application 0071365 (82303689.2), i.e. a package comprising a fermentation vessel consisting of a collapsible plastic bag with an inlet opening which is equipped with a closing device that can be removed, and a pressure relief valve, the interior of the sealed bag is essentially sterile and contains an ingredient bag according to the present invention, in which the substrate, the yeast and the components of the effervescent system are mixed together.
For at oppfinnelsen skal forstås bedre, angis følgende eksempler som illustrasjon. In order for the invention to be better understood, the following examples are given by way of illustration.
EKSEMPEL 1EXAMPLE 1
Fermentering for å fremstille øl ble utført i to fermen-teringspakker som beskrevet i europeisk patentsøknad 0071365 (82303689.2). Hver pakke omfattet 1268 g fermenteringsfast-stoffer og én pakke inneholdt i tillegg, blandet med fermente-ringsf aststof fene , 12 g natriumbikarbonat og 11 g vinsyre som et brusende system. Fermentation to produce beer was carried out in two fermentation packages as described in European patent application 0071365 (82303689.2). Each package contained 1268 g of fermentation solids and one package additionally contained, mixed with the fermentation solids, 12 g of sodium bicarbonate and 11 g of tartaric acid as an effervescent system.
Vann ble tilsatt til hver pakke slik at det utgjorde et totalvolum på 12 1 og pakkene fikk så stå. Etter 14 timer ble prøver av fermenteringsblandingene tatt fra toppen av blandingen gjennom åpningen i toppen av posen, gjennom hvilken vannet var innført og fra bunnen av blandingen gjennom den kran som er anbragt ved bunnen av posen. Prøvenes pH ble bestemt. Water was added to each packet so that it made a total volume of 12 1 and the packets were then left to stand. After 14 hours, samples of the fermentation mixtures were taken from the top of the mixture through the opening in the top of the bag, through which the water had been introduced and from the bottom of the mixture through the tap located at the bottom of the bag. The pH of the samples was determined.
Følgende resultater ble oppnådd:The following results were obtained:
På samme tid ble det observert at etter 14 timer var faststoffene i blandingen uten det brusende systemet fortsatt en kake på bunnen av posen, mens faststoffene i den andre blandingen var dispergert i blandingen. At the same time, it was observed that after 14 hours the solids in the mixture without the effervescent system were still a cake on the bottom of the bag, while the solids in the other mixture were dispersed in the mixture.
EKSEMEPL 2EXAMPLE 2
Fremgangsmåten fra eksempel 1 ble gjentatt, bortsett fra at én av fermenteringspakkene omfattet 12 g natriumbikarbonat og 9,5 g vannfri sitronsyre som brusende system, blandet med fermenteringsfaststoffene, og den andre gjorde ikke det. Prøve-tagning ble utført som foran, idet prøven fra blandingen uten det brusende systemet ble tatt etter 17 timer og prøven fra blandingen med det brusende systemet ble tatt etter 14 timer. The procedure of Example 1 was repeated, except that one of the fermentation packages included 12 g of sodium bicarbonate and 9.5 g of anhydrous citric acid as the effervescent system, mixed with the fermentation solids, and the other did not. Sampling was carried out as before, with the sample from the mixture without the effervescent system being taken after 17 hours and the sample from the mixture with the effervescent system being taken after 14 hours.
Følgende resultater ble opppnådd:The following results were achieved:
Det ble igjen observert at etter de nevnte perioder var faststoffene i blandingen uten det brusende systemet en kake på bunnen av posen, mens faststoffene i den andre blandingen var dispergert. It was again observed that after the mentioned periods the solids in the mixture without the effervescent system were a cake on the bottom of the bag, while the solids in the other mixture were dispersed.
Claims (4)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB858521654A GB8521654D0 (en) | 1985-08-30 | 1985-08-30 | Ingredients kit |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| NO863470D0 NO863470D0 (en) | 1986-08-29 |
| NO863470L true NO863470L (en) | 1987-03-02 |
Family
ID=10584512
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| NO863470A NO863470L (en) | 1985-08-30 | 1986-08-29 | INGREDIENT PACKAGE FOR HOME PERFORMANCE IN THE PREPARATION OF ALCOHOLIC DRINKS. |
Country Status (6)
| Country | Link |
|---|---|
| AU (1) | AU6159286A (en) |
| DK (1) | DK407186A (en) |
| GB (2) | GB8521654D0 (en) |
| IL (1) | IL79772A0 (en) |
| NO (1) | NO863470L (en) |
| ZA (1) | ZA866581B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2746812B1 (en) * | 1996-03-27 | 1998-05-29 | Langlois Maryvonne | METHOD FOR PROVIDING OENOLOGICAL PRODUCTS, AND PRODUCT FOR CARRYING OUT SAID METHOD |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE1962791A1 (en) * | 1969-12-15 | 1971-06-24 | Boehringer Mannheim Gmbh | Effervescent tablets, effervescent powders and processes for making the same |
| DE3273993D1 (en) * | 1981-07-23 | 1986-12-04 | Sodastream Ltd | Improvements in or relating to home brewing |
-
1985
- 1985-08-30 GB GB858521654A patent/GB8521654D0/en active Pending
-
1986
- 1986-08-12 GB GB08619587A patent/GB2179672A/en not_active Withdrawn
- 1986-08-19 AU AU61592/86A patent/AU6159286A/en not_active Abandoned
- 1986-08-19 IL IL79772A patent/IL79772A0/en unknown
- 1986-08-27 DK DK407186A patent/DK407186A/en unknown
- 1986-08-29 NO NO863470A patent/NO863470L/en unknown
- 1986-08-29 ZA ZA866581A patent/ZA866581B/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| ZA866581B (en) | 1987-04-29 |
| GB8521654D0 (en) | 1985-10-02 |
| DK407186D0 (en) | 1986-08-27 |
| GB2179672A (en) | 1987-03-11 |
| AU6159286A (en) | 1987-03-05 |
| DK407186A (en) | 1987-03-01 |
| GB8619587D0 (en) | 1986-09-24 |
| IL79772A0 (en) | 1986-11-30 |
| NO863470D0 (en) | 1986-08-29 |
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