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    A brewing process
    1.
    发明公开
    A brewing process 失效
    艾琳·布劳弗法伦

    公开(公告)号：EP0009614A1

    公开(公告)日：1980-04-16

    申请号：EP79103161.0

    申请日：1979-08-27

    申请人： LABATT BREWING COMPANY LIMITED

    发明人： Geiger, Kenneth Hartley

    IPC分类号： C12C11/04

    CPC分类号： C12C5/00 ,  C12C12/02 ,  C12G3/025

    摘要： The present invention provides an improved brewing process which utilizes an adjunct comprising a highly fermentable sugar. In the process, brewers' yeast is allowed to act upon a, preferably all-malt, wort until said yeast is partially developed, following which, the said adjunct is introduced into the partially fermented wort and the brewing process carried to completion. It is preferable that the said adjunct is introduced into the partially fermented wort over a period of time during which the Plato value of the wort is not drastically altered. The process is capable of achieving high degrees of attenuation without the addition of additional discrete enzymes and is especially advantageous when used to produce alcoholic brewery beverages having reduced caloric and/or alcoholic contents.

    摘要翻译： 本发明提供一种改进的酿造方法，其利用包含高度可发酵糖的辅料。 在此过程中，啤酒酵母被允许作用于麦芽汁，直到所述酵母被部分发酵，随后将所述辅料引入部分发酵的麦汁中并进行酿造过程。 优选在所述麦芽汁的柏拉图值未被急剧改变的时间段内将所述辅料引入部分发酵的麦汁中。 该方法能够在不添加额外的离散酶的情况下实现高度的衰减，并且当用于生产具有降低的热量和/或含酒精含量的酒精啤酒饮料时是特别有利的。