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公开(公告)号：US5762991A
公开(公告)日：1998-06-09
申请号：US481310
申请日：1995-08-14
申请人： Klaus Dziondziak , Rudolf Bonsch , Roland Herbert Bodmer , Michael Karl Hans Eichelsbacher , Peter Mitschke , Ulrich Heinrich Friedrich Sander , Eberhard Julius Friedrich Schlichting
发明人： Klaus Dziondziak , Rudolf Bonsch , Roland Herbert Bodmer , Michael Karl Hans Eichelsbacher , Peter Mitschke , Ulrich Heinrich Friedrich Sander , Eberhard Julius Friedrich Schlichting
摘要： A continuous process of producing beer is described. Starch-containing raw materials are disintegrated and are optionally processed to form malt, a wort is produced from the disintegrated and optionally malted raw materials, and the wort is subjected to alcoholic fermentation. In that process all process steps are performed continuously. The mash is initially heated in a reactor system to a temperature of 75.degree. to 85.degree. C. The grain residue is removed from the mash. The wort is subsequently hopped and is heated to a temperature from 105.degree. to 140.degree. C. This is succeeded by a flash evaporation, a removal of the dregs and a cooling of the wort, which is subsequently fermented at 6.degree. to 25.degree. in the presence of a biocatalyst. The fermenting process may be succeeded by a partial or full continuous de-alcoholization of the beer.
摘要翻译： PCT No.PCT / EP93 / 03601 Sec。 371日期1995年8月14日 102（e）1995年8月14日PCT 1993年12月17日PCT PCT。 出版物WO94 / 16054 日期1994年7月21日描述了生产啤酒的连续过程。 包含淀粉的原料被分解并任选地加工形成麦芽，由分解的和任选的麦芽原料生产麦芽汁，并且将麦芽汁进行酒精发酵。 在该过程中，所有的处理步骤都是连续执行的。 将糊状物最初在反应器系统中加热至75℃至85℃的温度。从糊状物中除去谷物残渣。 随后将麦汁倒入并加热到105℃至140℃的温度。这是由于闪蒸，去除渣和冷却麦芽汁，随后在6°至25°发酵 生物催化剂的存在。 发酵过程可以通过啤酒的部分或全部连续脱醇化来继续。
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公开(公告)号：US4814188A
公开(公告)日：1989-03-21
申请号：US47466
申请日：1987-05-11
申请人： Klaus Dziondziak
发明人： Klaus Dziondziak
摘要： The subject matter of the invention is a method for the production of low-alcohol or alcohol-free beer having a glycerol content of from 0.3 to 2.0% by volume, which content improves the body of the beer. In the method according to the invention, the process of fermentation is carried out using an ADH-negative yeast mutant which cannot produce alcohol, but produces increased amounts of glycerol instead. The obtained alcohol-free beer can be blended with normal, alcoholic beer to give low-alcohol beer.
摘要翻译： 本发明的主题是一种生产甘油含量为0.3-2.0％（体积）的低酒精或无酒精啤酒的方法，其含量改善了啤酒的体积。 在根据本发明的方法中，使用不能产生醇但是产生增加量的甘油的ADH阴性酵母突变体进行发酵过程。 获得的无酒精啤酒可以与普通酒精啤酒混合，以提供低酒精啤酒。
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公开(公告)号：US4882177A
公开(公告)日：1989-11-21
申请号：US47467
申请日：1987-05-11
申请人： Klaus Dziondziak
发明人： Klaus Dziondziak
CPC分类号： C12G3/08
摘要： The object of the invention is to provide a method for the production of low-alcohol or alcohol-free beer. In said method, a gas is lead through alcoholic beer in order to desorb the alcohol, the involved loss of taste in the beer being compensated for by substances which improve the taste thereof. The taste-improving substances are either already contained in the beer as fermentable substances or are specifically added thereto. The method of the invention can also be carried out using yeast-containing beer, the yeast then utilizing a portion of the fermentable substances present, producing aroma substances typical of beer and, if necessary, degrading a further portion of the present ethanol at the same time.
摘要翻译： 本发明的目的是提供一种生产低酒精或不含酒精的啤酒的方法。 在所述方法中，气体通过酒精啤酒引导以解吸酒精，啤酒中所涉及的味道损失由改善其味道的物质补偿。 味道改善物质已经作为可发酵物质已经包含在啤酒中，或者特别加入其中。 本发明的方法也可以使用含酵母的啤酒进行，然后酵母利用存在的可发酵物质的一部分，产生典型的啤酒的芳香物质，如果需要的话，将本发明乙醇的另一部分降解成啤酒 时间。
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公开(公告)号：US5039531A
公开(公告)日：1991-08-13
申请号：US492368
申请日：1990-03-09
申请人： Klaus Dziondziak
发明人： Klaus Dziondziak
CPC分类号： C12H1/14
摘要： A beer containing 0.3 to 2.3 volume percent of glycerol and a method of manufacturing said beer in which glycerol is added to the beer produced by a conventional brewing method or the fermentation is carried out in the presence of a yeast producing a sufficient glycerol content of the beer without glycerol addition.
摘要翻译： 含有0.3至2.3体积％的甘油的啤酒和制备所述啤酒的方法，其中将甘油加入到通过常规酿造方法生产的啤酒或发酵中，在酵母存在下进行，产生足够的甘油含量 不加甘油的啤酒。
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