http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2009324775-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_766802ff2e94615e2c615daf957853d5 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C11-07 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C7-042 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C7-175 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C7-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C7-047 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C11-07 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C7-205 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12H1-0424 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12H1-061 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C7-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C11-003 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12C7-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12C11-07 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12C11-00 |
| filingDate | 2007-05-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_31eb5b2aced0f704462f253966de2183 |
| publicationDate | 2009-12-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | US-2009324775-A1 |
| titleOfInvention | Method of producing a bright, yeast fermented beverage |
| abstract | The invention relates to a method of producing a bright, yeast fermented beverage, said method comprising the continuous production of wort from mash. More particularly, the present method comprises: a. mashing in a particulate, starch-containing raw material with water and enzymatically hydrolysing the starch to fermentable sugars; b. continuously producing a fermentable wort from the heated mash; c. introducing the wort into a fermenter to ferment the wort with the help of biologically active yeast; d. removing yeast from the fermentate by means of sedimentation; and e. clarifying the low-yeast fermentate to produce a bright, yeast fermented beverage by: processing the low-yeast fermentate in one or more separators to remove suspended material, said one or more separators being selected from the group consisting of centrifuges and decanter centrifuges; and filtering the processed fermentate. The efficiency with which the low-yeast fermentate is clarified to a bright beverage can be maintained during a very long period of time (e.g. for several weeks), which is particularly beneficial in case of a continuous brewing operation in which both wort production and yeast fermentation are carried out in a continuous fashion. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-3992272-A1 |
| priorityDate | 2006-05-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 40.