SE440366B - Means for counteracting foam formation during the fermentation of a wort when brewing olives and preparing to produce the same - Google Patents
Means for counteracting foam formation during the fermentation of a wort when brewing olives and preparing to produce the sameInfo
- Publication number
- SE440366B SE440366B SE7905087A SE7905087A SE440366B SE 440366 B SE440366 B SE 440366B SE 7905087 A SE7905087 A SE 7905087A SE 7905087 A SE7905087 A SE 7905087A SE 440366 B SE440366 B SE 440366B
- Authority
- SE
- Sweden
- Prior art keywords
- ethanol
- wort
- fermentation
- brewing
- olives
- Prior art date
Links
- 238000000855 fermentation Methods 0.000 title claims description 7
- 230000004151 fermentation Effects 0.000 title claims description 7
- 239000006260 foam Substances 0.000 title description 4
- 230000015572 biosynthetic process Effects 0.000 title description 2
- 241000207836 Olea <angiosperm> Species 0.000 title 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 29
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims description 12
- 239000002518 antifoaming agent Substances 0.000 claims description 12
- 239000003795 chemical substances by application Substances 0.000 claims description 10
- 238000000605 extraction Methods 0.000 claims description 6
- 235000013405 beer Nutrition 0.000 claims description 4
- 239000000284 extract Substances 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims 3
- 239000000469 ethanolic extract Substances 0.000 claims 2
- 239000007900 aqueous suspension Substances 0.000 claims 1
- 238000005187 foaming Methods 0.000 claims 1
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 6
- 238000002474 experimental method Methods 0.000 description 5
- HEDRZPFGACZZDS-UHFFFAOYSA-N Chloroform Chemical compound ClC(Cl)Cl HEDRZPFGACZZDS-UHFFFAOYSA-N 0.000 description 4
- BSAIUMLZVGUGKX-BQYQJAHWSA-N (E)-non-2-enal Chemical compound CCCCCC\C=C\C=O BSAIUMLZVGUGKX-BQYQJAHWSA-N 0.000 description 2
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 2
- 239000000839 emulsion Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 2
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004895 Lipoproteins Human genes 0.000 description 1
- 108090001030 Lipoproteins Proteins 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 239000002798 polar solvent Substances 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- BDERNNFJNOPAEC-UHFFFAOYSA-N propan-1-ol Chemical compound CCCO BDERNNFJNOPAEC-UHFFFAOYSA-N 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C11/00—Fermentation processes for beer
- C12C11/003—Fermentation of beerwort
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C1/00—Preparation of malt
- C12C1/18—Preparation of malt extract or of special kinds of malt, e.g. caramel, black malt
Landscapes
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Health & Medical Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Description
7905087-s_ av drav från en försöksanläggning, varvid vätskan frånskildes genom ett manuellt utövat tryck. Ett koncentrat framställdes medelst en roterande evaporator och återstoden extraherades med en blandning av metanol och kloroform i proportionen 1:1. 7905087-s_ of draft from a test plant, whereby the liquid was separated by a manually applied pressure. A concentrate was prepared by a rotary evaporator and the residue was extracted with a mixture of methanol and chloroform in the ratio 1: 1.
Efter en tredubbel extrahering filtrerades extraktet genom ett grovfilter och koncentrerades till en oljig emulsion. Denna suspenderades i vatten och prövades som antiskummedel i jäs- ningsprocesser, vilka genomfördes i rör med rymden 2,5 l och innerdiametern 5 cm. Det visade sig, att l ml av detta anti- skummedel minskade skumskiktets höjd till 3 cm från 16 cm, som erhölls vid ett kontrollexperiment.After a triple extraction, the extract was filtered through a coarse filter and concentrated to an oily emulsion. This was suspended in water and tested as an antifoam agent in fermentation processes, which were carried out in tubes with a capacity of 2.5 l and an inner diameter of 5 cm. It was found that 1 ml of this antifoam reduced the height of the foam layer to 3 cm from 16 cm obtained in a control experiment.
Försök att tillreda ett antiskummedel med användande av effluenten från en industriell dravpress misslyckades, i det att man erhöll en oljig emulsion utan skummotverkande egenskaper. En analys utvisade, att de flesta fettsyrorna var mättade, under det att det medel som erhölls enligt experimen- tet i föregående stycke visade sig innehålla en relativt hög procenthalt av omättade fettsyror.Attempts to prepare an antifoam using the effluent from an industrial drag press failed in obtaining an oily emulsion without antifoam properties. An analysis showed that most of the fatty acids were saturated, while the agent obtained according to the experiment in the previous paragraph was found to contain a relatively high percentage of unsaturated fatty acids.
Två jäsningsprocesser genomfördes i en experiment- anläggning, varvid antiskummedlet tillfördes det ena badet men ej det andra, vilket användes såsom.kontroll. Liknande skumvärden erhölls i båda fallen, men det öl som framställts med antiskummedlet visade sig innehålla 3 ppm högre halt av bitterämnen och hade också bättre kylstabilitet.Two fermentation processes were carried out in an experimental plant, the antifoam being added to one bath but not the other, which was used as a control. Similar foam values were obtained in both cases, but the beer prepared with the antifoam turned out to contain 3 ppm higher content of bitter substances and also had better cooling stability.
Den uppenbara olägenheten med ett sådant antiskummedel är att det ej kan användas i öl, eftersom detta då visade sig innehålla spår av kloroform och av metanol.The obvious disadvantage of such an antifoam is that it cannot be used in beer, as it was then found to contain traces of chloroform and of methanol.
När mald malt extraherades med 95%-ig etanol vid 5000, erhölls ett antiskummedel, som däremot kan användas vid brygg- ning av öl. Extraktionen är mycket enkel. Den malda malten extraheras med 95%-ig etanol, varpå den erhållna gulgröna vätskan koncentreras vid reducerat tryck och suspenderas i vatten. Vid experiment med i handeln förekommande malt erhölls approximativt 4% extraherbara ämnen. 'zsosoaà-š Det antiskummedel som erhålls vid extraktion av mald malt med etanol är ca. 5 gånger mer verksamt än ett antiskum- medel tillverkat av drav, uttryckt i skumskiktets höjd. Medlet innehåller en hög halt av omättade fettsyror samt några fenol- föreningar och lipoproteiner. Vid försök i kommersiell skala kunde endast 25% av den malda malten extraheras med alkohol och införas i draven, eftersom högre proportioner visade sig drastiskt försämra omvandlingsprocessen. Det bör observeras, att extraktion av endast 25% av den malda malten ger ett till- räckligt utbyte av antiskummedel för flera jäsningar. Om extraktet utsätts för oxidation, avtar den antiskumbildande verkan kraftigt. En fördel med att extrahera åtminstone en del av den malda malten med etanol består i en minskad bild- ning av förstadieföreningar till trans-2-nonenal.When ground malt was extracted with 95% ethanol at 5000, an antifoam agent was obtained which, on the other hand, can be used in brewing beer. The extraction is very simple. The ground malt is extracted with 95% ethanol, whereupon the yellow-green liquid obtained is concentrated under reduced pressure and suspended in water. In experiments with commercially available malt, approximately 4% of extractable substances were obtained. 'zsosoaà-š The antifoam agent obtained by extraction of ground malt with ethanol is approx. 5 times more effective than an antifoam made of draft, expressed in the height of the foam layer. The product contains a high content of unsaturated fatty acids as well as some phenolic compounds and lipoproteins. In commercial scale experiments, only 25% of the ground malt could be extracted with alcohol and introduced into the drafts, as higher proportions were found to drastically impair the conversion process. It should be noted that extraction of only 25% of the ground malt gives a sufficient yield of antifoam for several fermentations. If the extract is subjected to oxidation, the antifoam-forming effect decreases sharply. An advantage of extracting at least a portion of the ground malt with ethanol consists in a reduced formation of precursor compounds to trans-2-nonenal.
Den etanol som används för extraheringen skall ha en koncentration av över 75%. Vid försök med 50-75%-ig etanol er- hölls en klibbig massa ur vilken lösningsmedlet ej kunde åter- vinnas. Användning av andra polära lösningsmedel, exempelvis propanol eller aceton (som för övrigt ej kan användas i livs- medel), gav ej bättre resultat och enzyminhiberingen blir un- gefär densamma som vid användning av etanol.The ethanol used for the extraction must have a concentration of more than 75%. In experiments with 50-75% ethanol, a sticky mass was obtained from which the solvent could not be recovered. The use of other polar solvents, for example propanol or acetone (which otherwise cannot be used in food), did not give better results and the enzyme inhibition is about the same as when using ethanol.
Den malda malten kan extraheras med etanol enligt mot- strömsprincipen och i en kontinuerlig process med användning av en skruvextraktor med ett finmaskigt nät. Att separera den varma etanolen från den malda malten är enkelt. Etanolen kan återvinnas från jäsningsgasen och regenereras i samma destil- lationsapparat. Förlusten av lösningsmedel kan beräknas uppgå till 5% och den etanol som återvinns vid jäsningen uppväger denna förlust.The ground malt can be extracted with ethanol according to the countercurrent principle and in a continuous process using a screw extractor with a fine mesh net. Separating the hot ethanol from the ground malt is easy. The ethanol can be recovered from the fermentation gas and regenerated in the same distillation apparatus. The loss of solvent can be estimated to be 5% and the ethanol recovered during fermentation outweighs this loss.
Claims (5)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA314,812A CA1093485A (en) | 1978-10-30 | 1978-10-30 | Anti-foaming agent and process for producing same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| SE7905087L SE7905087L (en) | 1980-05-01 |
| SE440366B true SE440366B (en) | 1985-07-29 |
Family
ID=4112751
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| SE7905087A SE440366B (en) | 1978-10-30 | 1979-06-11 | Means for counteracting foam formation during the fermentation of a wort when brewing olives and preparing to produce the same |
Country Status (8)
| Country | Link |
|---|---|
| BE (1) | BE874486A (en) |
| CA (1) | CA1093485A (en) |
| DE (1) | DE2932573A1 (en) |
| DK (1) | DK457479A (en) |
| FR (1) | FR2440399A1 (en) |
| GB (1) | GB2032952B (en) |
| MX (1) | MX5641E (en) |
| SE (1) | SE440366B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2297689B (en) * | 1995-02-07 | 1997-04-02 | Nuway Matting Systems Inc | Floor covering |
| GB201113555D0 (en) | 2011-08-05 | 2011-09-21 | Barth Innovations Ltd | Antifoam agents |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SE344668B (en) * | 1966-05-14 | 1972-05-02 | J Sato | |
| GB1474054A (en) * | 1974-07-24 | 1977-05-18 | Pollock J | Reducing the formation of stale flavour precursors in beer production |
-
1978
- 1978-10-30 CA CA314,812A patent/CA1093485A/en not_active Expired
-
1979
- 1979-02-20 GB GB7905946A patent/GB2032952B/en not_active Expired
- 1979-02-27 BE BE193726A patent/BE874486A/en not_active IP Right Cessation
- 1979-04-02 MX MX785179U patent/MX5641E/en unknown
- 1979-06-11 SE SE7905087A patent/SE440366B/en not_active IP Right Cessation
- 1979-08-10 DE DE19792932573 patent/DE2932573A1/en not_active Withdrawn
- 1979-10-09 FR FR7925117A patent/FR2440399A1/en active Granted
- 1979-10-29 DK DK457479A patent/DK457479A/en not_active Application Discontinuation
Also Published As
| Publication number | Publication date |
|---|---|
| BE874486A (en) | 1979-06-18 |
| GB2032952B (en) | 1983-03-23 |
| SE7905087L (en) | 1980-05-01 |
| FR2440399A1 (en) | 1980-05-30 |
| MX5641E (en) | 1983-11-23 |
| CA1093485A (en) | 1981-01-13 |
| GB2032952A (en) | 1980-05-14 |
| DK457479A (en) | 1980-05-01 |
| DE2932573A1 (en) | 1980-05-22 |
| FR2440399B1 (en) | 1983-06-24 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| NUG | Patent has lapsed |
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