公开(公告)号：US4698224A

公开(公告)日：1987-10-06

申请号：US719494

申请日：1985-04-04

申请人： Koichi Nakanishi ,  Toshio Onaka ,  Takashi Inoue

发明人： Koichi Nakanishi ,  Toshio Onaka ,  Takashi Inoue

IPC分类号： C12C11/00 ,  C12G1/02

CPC分类号： C12C11/02 ,  C12C11/003 ,  C12C11/07 ,  C12C11/075 ,  C12G1/02 ,  Y10S435/801

摘要： Disclosed is a modification of production of alcoholic beverages such as beer or wine by subjecting to fermentation by means of a faculative anaerobic microorganism such as a yeast a substrate liquor to the microorganism, which modification comprises conducting at least a part of the fermentation under such an anaerobic condition that the content of the dissolved oxygen in the substrate liquor is held at a restricted level thereby to reduce the content of diacetyls which imparts a disagreeable odor to the alcoholic beverages produced. The anaerobic fermentation makes it possible to use a yeast in high concentration without entailing the increase in the quantity of the diacetyls. Typically, the fermentation is conducted in two zones; one zone being conducted under the conditions that the yeast is proliferating while the other under the conditions that the yeast is not proliferating.

摘要翻译： 公开了通过对微生物进行发酵的方法，通过对微生物进行发酵，通过对微生物的酵母底物液进行发酵，该改性包括在这样的条件下进行至少一部分发酵 厌氧条件是将基质液中的溶解氧的含量保持在限制水平，从而降低产生不利气味的二乙酰基的含量。 厌氧发酵使得可以高浓度地使用酵母，而不需要增加二乙酰基的量。 通常，发酵在两个区域进行; 在酵母不增殖的条件下，在酵母扩增的条件下进行一个区域。