WO2006032293A2 - Procede pour produire une boisson de fermentation - Google Patents

Procede pour produire une boisson de fermentation Download PDF

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Publication number
WO2006032293A2
WO2006032293A2 PCT/EP2004/010683 EP2004010683W WO2006032293A2 WO 2006032293 A2 WO2006032293 A2 WO 2006032293A2 EP 2004010683 W EP2004010683 W EP 2004010683W WO 2006032293 A2 WO2006032293 A2 WO 2006032293A2
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WO
WIPO (PCT)
Prior art keywords
fermentation
wort
grape
beverage
yeast
Prior art date
Application number
PCT/EP2004/010683
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German (de)
English (en)
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WO2006032293A3 (fr
Inventor
Bernd Kretschmer
Original Assignee
Sektkellerei Schloss Wachenheim Ag
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Sektkellerei Schloss Wachenheim Ag filed Critical Sektkellerei Schloss Wachenheim Ag
Priority to DE202004020329U priority Critical patent/DE202004020329U1/de
Priority to PCT/EP2004/010683 priority patent/WO2006032293A2/fr
Publication of WO2006032293A2 publication Critical patent/WO2006032293A2/fr
Publication of WO2006032293A3 publication Critical patent/WO2006032293A3/fr

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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
    • C12C12/00—Processes specially adapted for making special kinds of beer
    • 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
    • C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn

Definitions

  • the invention relates to a method for producing a fermentation beverage based on the alcoholic fermentation of an intermediate product containing wort and grape components, a fermentation beverage produced by the process according to the invention and its precursors, and their use in or as pharmaceutical, food and feed.
  • the invention has for its object to provide an innovative fermentation drink and method for its preparation.
  • the process according to the invention for producing a fermentation product is characterized in that a substrate which contains grape constituents, wort and microorganisms, in particular yeast, is fermented.
  • inventive method is thus characterized by the fact that beer wort or malt extract in each case optionally with the addition of cooked, unver insomnialztem grain, corn or
  • the method according to the invention differs decisively from known processes for producing beer-like or beer-containing mixed drinks, in which the alien flavor carriers are added only after the completion of the production process of the beer become.
  • the fermentable components of the grape components contained in the substrate are at least partially mitvergoren, so that can be produced in terms of visual, olfactory (odoriferous) and gustatory (flavor) properties completely novel drinks.
  • alcoholic fermentation or, for example, the use of lactic or acetic acid bacteria (including glucose bacteria), a non-alcoholic fermentation of the precursor can be carried out as desired, for example using yeast, see, for example, DE 197 568 97 A1.
  • the addition of cooked, unaltered cereals, corn or rice may be added to the wort or malt extract as a source of starch.
  • This addition may amount to 10 to 20% of the amount of wort or malt extract.
  • the proportion of enzymes in the one component of the mixture is thereby reduced, which can be compensated by prolonged mashing.
  • the flavor and color of the finished beverage can be influenced by the choice of malt.
  • WO97 / 32986 describes a malt-mediated process for the production of degradation and reaction products of storage substances present in transgenic plants, which can be used according to the invention.
  • malt and unmalted barley which is mixed with enzyme preparations (see Dechema monograph 70 (1972), 231-246), or even non-cereal starch sources for fermentation can be used.
  • wheat malt is also used, especially for fermentation with top-fermenting yeast.
  • malt beverages can be prepared by a combination of low-hopped malt wort and grape components briefly in contact with yeast, optionally with additional sugar (sucrose, invert sugar, glucose or isoglucose) as described in DE 363 67 21 C1.
  • Grape mash, grape must, grape concentrate, grape concentrate re-diluted with water, grape juice or a mixture thereof can be used according to the invention as grape components.
  • Grape concentrate which has been reconstituted with water is advantageously obtained by mixing grape concentrate with water in the ratio of about 1: 5 to 1:10, preferably in the ratio of about 1: 8.
  • the grape components can be obtained from both white and red grape material; it is of course also possible to use grape components made from a mixture of white and red grape material.
  • the grape components may be added before or during fermentation.
  • the type of grape constituents used, the choice of wort, the microorganisms used, in particular yeasts, and the conduct of the fermentation process essentially determine the visual, olfactory and gustatory properties of the fermentation product.
  • Grape constituents serve genetically modified grapes as starting material; See, for example, WO97 / 49277, which relates to the production of pathogen-resistant transgenic
  • the grape concentrate used is preferably a concentrated, rectified concentrated grape must (RTK).
  • RTK rectified concentrated grape must
  • the concentrate is therefore not made from all components of the grapes.
  • the grape musts that are processed to RTK usually have standard parameters.
  • Dyes and tannins, fats, waxes and enzymes can be present in the trace range.
  • the fermentation can be carried out with both white and red grape material, for example in the form of sweetness reserve, cider or RTK. Which variant is ultimately preferably taken, can also be determined by preliminary experiments. In such test series, all product parameters such as color, organoleptic factors, foaming and the nutritionally positive ingredients, alcohol content, acid, extract, etc. contained in the finished beverage can be analyzed and formulated in a product standard matrix. Grape constituents which originate either essentially from white or red grapes are particularly preferably used in the process according to the invention, but mixtures which give a typical rose color are also preferred in certain cases.
  • the grape components used are of the grape variety, i. as a source of grape for a particular fermentation beverage, only one grape variety is used essentially.
  • Grape varieties for white grapes include Bacchus, Bronner, Chardonnay, Johanniter, Kerner, Merzling, Müller-Thurgau, Perle, Prinzipal, Rieslaner, Riesling, Roter Traminer, Ruators, Scheurebe, Sauvignon Blanc, Silvaner, Weisser Burgunder.
  • Grape varieties for red grapes include Acolon, Blauburger, Blauer Schankenburg, Blauer Portugieser, Blauer placed in the grape variety Riesling or Pinot Noir.
  • the fermentation is preferably carried out as a mash (mixed substrate of concentrated grape must or sweet reserves with beer wort).
  • an addition of vital yeast can also be made shortly before bottling the beverage in order to initiate bottle fermentation.
  • a beer wort black beer seasonings, Pilsner seasoning, light seasoning, unhopped seasoning or a mixture thereof can be used.
  • the wort can be used in granular form or as a mixture of wort granules and wort.
  • the microorganisms may be added to the precursor before or after mixing its constituents.
  • yeasts are used as microorganisms for carrying out the alcoholic fermentation in the inventive method used.
  • the yeasts used there are basically no restrictions, so that top-fermenting or bottom-fermenting yeast or any mixture thereof can be used as the yeast.
  • wine yeast or a mixture of the above-mentioned top-fermented / bottom-fermented yeasts with wine yeast.
  • wine yeast is usually unable to process the sugars maltose and maltotriose
  • brewer's yeast or add enzymes capable of breaking the sugars mentioned when using wine yeast it is preferable to use brewer's yeast or add enzymes capable of breaking the sugars mentioned.
  • genetically modified wine yeast could be used, which is enabled by the introduction of appropriate foreign genes to ferment the sugar similar to brewer's yeast.
  • yeast or yeast mixtures each lead to a suitable fermentation product can be determined by routine experiments.
  • the yeast used can be adapted to the substrate or precursor used. It is advantageous if the yeast used is able to efficiently metabolize all sugar forms (in particular maltotriose and maltose from the wort and mainly glucose, fructose and sucrose from the grape components).
  • genetically modified microorganisms can be used; See, for example, WO98 / 15613, which describes the use of genetically engineered brewing yeast that expresses and secretes ⁇ -acetolactate decarboxylase (ALDC).
  • ADC ⁇ -acetolactate decarboxylase
  • under or over fermented yeast can be used for the alcoholic fermentation.
  • the use of top-fermented yeast requires higher fermentation temperatures, resulting in fruity-tasting drinks, while the use of bottom-fermenting yeast allows lower fermentation temperatures and helps suppress the development of undesired fermentation by-products.
  • the percentage of grape constituents with respect to fermentable carbohydrates is about> 30%, preferably> 40%, particularly preferably> 50%.
  • a mixing ratio of the grape components to beer wort in the ratio of about 80% to 20% to 40% to 60% based on the respective proportionate percentages of fermentable carbohydrates is used.
  • Particularly preferred are processes wherein a mixing ratio of the grape components to wort or malt extract of about 50% to 50% is used.
  • the starting material according to the invention may also be admixed with the quantities of hop bitter substances and beer-typical flavors customary for beer.
  • hop bitter substances are known to those skilled in the art and are commercially available; see. "Starch, Starch Sugar and Proteins for the Food Industry", Info Brochure, Amylum Group, Burchstraad 10B-9300 / Aalst. Maltodextrins from Amylum can be used.
  • isomerized hop extract eg with 30% by weight of isohumulone fraction, Barth
  • hop flavorings obtained in the hop extraction are used.
  • the hop bitter substances are added in an amount corresponding to 10-20 bitterness units EBC.
  • the typical beer flavorings include hop flavorings and fermented beer flavorings.
  • the pH can be increased by adding carbonates.
  • the addition of calcium carbonate and / or magnesium carbonate is preferred, as this valuable mineral constituents are introduced into the drink. This addition may be carried out batchwise and / or continuously at any stage of the process to provide optimal process conditions for the various microorganisms, or may be completed only to give the desired pleasant acid impression when tasting the beverage.
  • acidified wort may also be used by biological sourdough.
  • the precursor may be sipped with sugar and / or sugar substitutes (saccharin, cyclamate) and / or co-ordinated with natural flower and / or fruit extracts, wort and / or flavor to obtain a savory beverage of the desired flavor.
  • sugar substitutes sacharin, cyclamate
  • carbonation is carried out to 1-7 g / l. This carbonization can serve to prevent the growth of aerobic microorganisms in the beverage and on the other hand to produce a pleasant mouthfeel.
  • the leadership of the fermentation process itself can basically correspond to that, as it is also used in the production of beer.
  • a method can be used in which a maturation phase follows after a main fermentation. This maturation phase can in turn be subdivided into a warm-up phase and a cold-ripening phase.
  • the fermentation process itself is advantageously carried out at a temperature of between about 0 ° C and 20 ° C, wherein the temperature during the main fermentation is advantageously between about 8 0 C and 16 0 C, for example 10 0 C or 12 0 C.
  • the temperature in the at least one maturation phase is advantageously about 6 0 C. If a procedure with a subsequent cold maturation phase selected, the temperature during the cold maturation is advantageously about 0 0 C. It has proved advantageous if the Warmreifungsphase about 1 week and the cold ripening phase about 3 weeks.
  • the substrate upon being transferred to the ripening phase, becomes a food corresponding to one Concentration in the total volume of about 0.5 g to about 3.0 g, preferably about 0.8 g to about 1.5 g of fermentable carbohydrate / 100 ml of substrate added.
  • the food can also be added in the form of grape components.
  • a fermentation in a closed tank can follow a main fermentation with the fermenter open, in order to achieve CO 2 binding into the beverage.
  • the maturation phase is advantageously carried out in sealed containers.
  • the ripening phase can also take place in such a way that the fermentation product is filled into sealable bottles during the transition from the main fermentation into the ripening phase. If the ripening phase takes place in closed bulk containers, the finished fermentation product can be filled into drums and / or bottles at the end of the ripening phase.
  • ethanol is added during or after the fermentation or to interrupt the fermentation in an amount which gives a volume concentration of ethanol in the fermentation beverage which is above that which is tolerable for the yeasts used.
  • the ethanol if produced, is at least partially removed from the fermentation beverage.
  • Methods of dealcoholization are essentially thermal processes; See, for example, "Bierentalkoholmaschine by evaporation", U. Hochberg, Brauindustrie- reprint, Issue 811986, pp 1-5; DE 144 22 38 A1; EP-A-245 845; and membrane processes as described in DE 232 30 94 Al.
  • the fermentation can break off in a known manner, before all fermentable constituents of the precursor are fermented. In this way, the flavor development and possibly the alcohol content of the drink can also be influenced.
  • the (partially) fermented substrate is removed from the yeast.
  • This stripping can take place, for example, during the main fermentation, during the transition from the main fermentation into the maturation phase or at the end of the process according to the invention.
  • a portion of the water contained in the fermentation beverage is removed to obtain a fermented beverage concentrate.
  • concentrates analogously highly concentrated condiments, consisting of the classic beer raw materials, which are then diluted or subjected to alcoholic fermentation undiluted; See, for example, demolition of the brewery, Narziss andêt, Erike Verlag, Stuttgart, 1980.
  • similarly prefabricated products which have emerged from a more or less pronounced alcoholic fermentation processed by different methods to alcohol-free concentrates to later again by offset with carbonated Water to non-alcoholic beer, or to be reconstructed by further addition of ethanol to normal beers; See, for example, DE 296 08 572 Ul.
  • the concentration of the concentrate mixture according to the invention can vary in other areas.
  • Conceivable is a powdered concentrate.
  • a liquid concentrate having a solids content of 30 to 90 wt .-% is produced by the addition of water.
  • the concentrate mixture according to the invention should be thermally treated (eg short-time heating or pasteurization) or cold-disinfected (for example by addition of Velcorin TM, Bayer).
  • the concentrate mixture according to the invention can be diluted by mixing with carbonated water to a solids content of 3 to 8 wt .-%.
  • the carbonic acid content of the water is preferably between 4.5 and 6 g / l. This step can be carried out in equipment used for the production of soft drinks.
  • the Dilution ratio here is usually 1: 6 to 1: 8 based on the volumes of concentrate mixture to water.
  • the concentrate mixture according to the invention with 5, a beer and / or wine-water mixture with up to 60 vol .-% beer or by alcohol and carbonated water with an alcohol content of up to 8 vol .-% be diluted to to receive an alcoholic fermentation drink. After dilution, filtration and pasteurisation of the beverage is recommended.
  • At least one additive having a nutritionally-physiologically positive effect and / or a positive effect influencing the state of mind is added before or during the administration or after completion of the method according to the invention.
  • auxiliaries and additives may be required.
  • These conventional additives are known to the person skilled in the art. Particularly noteworthy are color additives, foam stabilizers, vegetable protein fractions, vitamins, minerals, enzymes, microorganisms and / or their constituents, constituents / active ingredients of plant and / or animal origin, antioxidants Q and other flavor-relevant additives.
  • the type and amount of these additives may vary. According to the new additives law, for example, beer (including German) may now contain certain authorized additives (eg lactic acid, citric acid, ascorbic acid).
  • the starting materials may be added to a minor proportion of other fruit extracts, flower extracts, vegetable extracts, molasses, tea, herbs, hawthorn and the like.
  • such additives can also be added only after the fermentative treatment.
  • alkaloids such as caffeine can be added; see DE 14 42 279 A1 or EP-AO 252 063 in which the production of beer are described to the caffeine, for example.
  • an amount of 65 to 150 mg / 1 is added.
  • EP-A-0 844 304 is an alcoholic aqueous beverage is known, which is characterized in that it contains ingredients of hemp plants, in particular tetrahydrocannabinol.
  • aphrodisiacs such as yohimbine, catuaba, damiana, guarana, or chilli may be added to the beverage of the present invention.
  • iron salts are predominantly used.
  • reducing agents can be added to reduce the metals contained. A browning of the foam is thus prevented.
  • nickel and zinc salts can be used to stabilize the foam. To stabilize the foam, they interact with high molecular weight protein compounds.
  • alginates, xantan and gum arabic are also used. These substances are thickeners that make the foam firmer.
  • additives can also be added to the fermentation beverage according to the invention before or during the fermentation process or in the end product, for example before bottling the beverage in bottles, cans, barrels, containers or other containers.
  • the beverage Before bottling, the beverage can be freed from the existing yeast cells and protein substances, if appropriate using customary filter aids and / or stabilizers, before filling, and / or subsequently preserved by means of flash pasteurization known to those skilled in the art.
  • Foam durability can also be significantly improved by filtering and / or centrifuging the beer before and / or after the main fermentation. If the beverage produced according to the invention is filtered, the foam durability is considerably improved. In the case of secondary fermentation in the tank, the filtration or centrifugation can also take place after the secondary fermentation. Improved foaming can also be achieved by stripping under nitrogen. Furthermore, a creamy foaming analogous to the production of Tuborg beer (Carlsberg, Denmark) may be desired.
  • parameters which can influence the end product, in particular its flavor are: a) the mixing ratio of the constituents of the precursor to be fermented, b) the concentration of the constituent components of the precursor, c) the proportion of any added hops, d) the use of raw fruits and their share.
  • the fermentation product produced by the process according to the invention preferably represents an alcoholic beverage.
  • Grape components can be used, for example, as an aroma carrier for other foods or
  • the resulting fermentation drinks which may also be further processed, as well as the precursors described above are also the subject of the present invention.
  • the fermentation beverage impregnated according to the invention is preferably characterized by one or more of the following product parameters: (a) Alcohol content: 4-8%, preferably 5-6%;
  • esters ethyl acetate and iso-amyl acetate: ⁇ 25 mg / l, preferably ⁇ 15 mg / l
  • aldehydes ⁇ 60 mg / l, preferably ⁇ 30 mg / l, more preferably between 5 and 30 mg / l, for example 8 mg / l;
  • Color preferably white 5 - 10 or red 20-35; (i) and preferably at least detectable traces of quercetines, monoterpenes, anthocyanins and / or catechins.
  • the beverage obtained by the process according to the invention can be clearly distinguished from beer and wine, and from mixed drinks in which, for example, beer and wine are subsequently mixed.
  • beer in performance indicators Kruger / Anger, BEHR'S Verlag 1992 and “The Wine”, Ludwig Jakob, Publisher Eugen Ulmer, 1997; Weinkompendium, K.-G. Bergner, Scientific Publishing Company, 1993.
  • the compilation of the parameters also shows that the beverage obtained by the process according to the invention preferably has different product parameters than would be expected after a simple combination of the finished products beer and wine. It has surprisingly been found that the beverage according to the invention substantially has the most favorable properties for beer and wine, and this usually to a greater degree than one would expect from a simple subtraction, i. Mixing ratio of beer wort to grape components could have expected.
  • the erf ⁇ ndungssiee drink is characterized by an elevated Rezenz, ie fresh taste and long-lasting foam, which in its consistency between that of beer and sparkling wine, without the disadvantage of, for example, beer foam, which, after some useful life, gives a shallow impression of the beverage.
  • the present invention also relates to a compilation of means for carrying out the method according to the invention, the compilation containing grape components, malt extract, wort granules, microorganisms, in particular yeast and / or other fermentable constituents.
  • a beverage was obtained which essentially had the parameters listed below for the beverage according to the invention.
  • beer and wine as well as methods for their determination are known in the art and read, for example, beer in performance indicators, Krüger / Anger, BEHR / S Verlag 1992 and “Der Wein”, Ludwig Jakob, Publisher Eugen Ulmer, 1997; Weinkompendium, K.-G. Bergner, Scientific Publishing Company, 1993.
  • the process according to the invention does not relate to the process for producing a beer-like beverage described in Russian patent application RU 2 118 343, and thus also the fermentation drinks obtained are different.
  • the specified in the Russian patent application amount of grape juice under the process conditions specified therein is generally below the amounts to be used for the erfmdungswashe method.
  • the method according to the invention also differs from the process for producing an alcoholic beverage described in German Patent No. 594,394.
  • the present invention does not relate to the fermentation processes disclosed in Examples 1 and 2.
  • hopped wort and top-fermented brewer's yeast are used according to the invention; see also the example according to the invention.
  • the drink according to the invention preferably contains less than half of wort in contrast to the beverage presented in the German patent.
  • the present invention also does not relate to a process for producing alcoholic beverages described in US Pat. No. 4,495,204.
  • the percentage of grape components with respect to fermentable carbohydrates is usually> 30%, preferably> 40% and more preferably> 50%.
  • the present invention also does not relate to a process for the production of beer-like, carbonated alcoholic beverages, described in the US application US2001 / 0043965 A1, in which inter alia "koji” (rice with mold growing on it, such as Aspergillus oryzae) is used.
  • koji rice with mold growing on it, such as Aspergillus oryzae
  • the method according to the invention preferably dispenses with the use of koji.
  • Other differences of the present invention to the method described in this US patent application are due, inter alia, to the features indicated above.
  • the present invention provides a novel process for producing a fermentation beverage by which a beverage is obtained which differs from beer as well as wine and subsequently produced mixed drinks, and which is different from the prior art is fermentation drinks described in the aforementioned patents and patent applications.
  • the fermentation beverage according to the invention can be unambiguously identified by the specified parameters, such as bittering agents and in particular in the combination of several parameters, such as total acid, glycerol, esters and aldehydes, since the beverage according to the invention, on the one hand, substantially favorable beer typical and on the other the favorable weinenypischen product parameters exhibits.

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  • Organic Chemistry (AREA)
  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Genetics & Genomics (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Microbiology (AREA)
  • Food Science & Technology (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

L'invention concerne un procédé pour produire une boisson de fermentation fondé sur la fermentation alcoolique de moût et de composants du raisin. L'invention concerne également une boisson de fermentation produite selon ledit procédé et son utilisation dans des médicaments, des compléments alimentaires ou des aliments pour animaux..
PCT/EP2004/010683 2004-09-23 2004-09-23 Procede pour produire une boisson de fermentation WO2006032293A2 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
DE202004020329U DE202004020329U1 (de) 2004-09-23 2004-09-23 Gärungsgetränk
PCT/EP2004/010683 WO2006032293A2 (fr) 2004-09-23 2004-09-23 Procede pour produire une boisson de fermentation

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/EP2004/010683 WO2006032293A2 (fr) 2004-09-23 2004-09-23 Procede pour produire une boisson de fermentation

Publications (2)

Publication Number Publication Date
WO2006032293A2 true WO2006032293A2 (fr) 2006-03-30
WO2006032293A3 WO2006032293A3 (fr) 2009-03-12

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1842901A1 (fr) 2006-04-04 2007-10-10 Sektkellerei Schloss Wachenheim AG Procédé de production d'une boisson alcoholique
ES2380460A1 (es) * 2010-08-24 2012-05-11 Evelio Alarcon Delgado Procedimiento para la elaboracion de una bebida alcoholica a partir de mosto de uva y bebida alcoholica obtenible a partir de dicho procedimiento.

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB191020489A (en) * 1908-12-02 1910-11-10 Etienne Williams Kuhn Improvements in the Manufacture of Beverages from Grapes and Raisins.
DE594394C (de) * 1931-11-05 1934-03-16 Ver Versuchs Und Lehranstalt F Verfahren zur Herstellung eines alkoholischen Getraenkes
DE903443C (de) * 1948-10-02 1954-02-08 Wilhelm Duerschner Dr Verfahren zur Herstellung von weinigen Getraenken aus Malzauszuegen
DE2357970A1 (de) * 1972-11-23 1974-06-12 John White Verfahren zum herstellen von weinen und anderen alkoholischen getraenken
US4495204A (en) * 1982-08-09 1985-01-22 The Molson Companies Limited Neutral tasting alcoholic beverage
US20010043965A1 (en) * 1996-08-22 2001-11-22 Hokkaido Wine Co., Ltd. Process for the production of beer-like carbonated alcoholic beverage
FR2824566A1 (fr) * 2001-05-14 2002-11-15 Sarl Chaca Nouvelle biere aromatisee et son procede de preparation

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RU2118343C1 (ru) * 1997-07-10 1998-08-27 Открытое акционерное общество "Пивоиндустрия Приморья" Способ производства пива "алеутское"

Patent Citations (7)

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Publication number Priority date Publication date Assignee Title
GB191020489A (en) * 1908-12-02 1910-11-10 Etienne Williams Kuhn Improvements in the Manufacture of Beverages from Grapes and Raisins.
DE594394C (de) * 1931-11-05 1934-03-16 Ver Versuchs Und Lehranstalt F Verfahren zur Herstellung eines alkoholischen Getraenkes
DE903443C (de) * 1948-10-02 1954-02-08 Wilhelm Duerschner Dr Verfahren zur Herstellung von weinigen Getraenken aus Malzauszuegen
DE2357970A1 (de) * 1972-11-23 1974-06-12 John White Verfahren zum herstellen von weinen und anderen alkoholischen getraenken
US4495204A (en) * 1982-08-09 1985-01-22 The Molson Companies Limited Neutral tasting alcoholic beverage
US20010043965A1 (en) * 1996-08-22 2001-11-22 Hokkaido Wine Co., Ltd. Process for the production of beer-like carbonated alcoholic beverage
FR2824566A1 (fr) * 2001-05-14 2002-11-15 Sarl Chaca Nouvelle biere aromatisee et son procede de preparation

Non-Patent Citations (1)

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Title
DATABASE WPI Section Ch, Week 200007 Derwent Publications Ltd., London, GB; Class D16, AN 2000-084802 XP002263719 & RU 2 118 343 C (PIVOINDUSTRIYA PRIMORYA STOCK CO) 27. August 1998 (1998-08-27) in der Anmeldung erwähnt *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1842901A1 (fr) 2006-04-04 2007-10-10 Sektkellerei Schloss Wachenheim AG Procédé de production d'une boisson alcoholique
ES2380460A1 (es) * 2010-08-24 2012-05-11 Evelio Alarcon Delgado Procedimiento para la elaboracion de una bebida alcoholica a partir de mosto de uva y bebida alcoholica obtenible a partir de dicho procedimiento.

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DE202004020329U1 (de) 2005-04-07
WO2006032293A3 (fr) 2009-03-12

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