METHOD FOR RECOVERY OF BEER

Lager-cellar or fermentation-cellar yeast is mixed with an extraction liquid prior to centrifugal processing, increasing the percentage of recovered beer. To keep the contact time brief the extraction liuquid is not mixed with the yeast until just upstream of the intake into the centrifuge. The tota...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	DR.. KARL WACKERBAUER, WILHELMUS J.P.M. SWINKELS
Format:	Patent
Sprache:	eng
Schlagworte:	AGEING BEER BIOCHEMISTRY BREWING OF BEER CHEMISTRY CLARIFICATION DENATURING OF, OR DENATURED, ALCOHOL DISTILLATION OR RECTIFICATION OF FERMENTED SOLUTIONS ENZYMOLOGY METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING PASTEURISATION PRESERVATION PURIFICATION RECOVERY OF BY-PRODUCTS SPIRITS STERILISATION VINEGAR WINE
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	Lager-cellar or fermentation-cellar yeast is mixed with an extraction liquid prior to centrifugal processing, increasing the percentage of recovered beer. To keep the contact time brief the extraction liuquid is not mixed with the yeast until just upstream of the intake into the centrifuge. The total requisite volume of extraction liquid is made available in a recirculation tank and circulated through the centrifuge until all the yeast has been processed. The extraction liquid is maintained at a temperature no higher than +2 DEG C. The low temperature and brief contact time prevent the transition of yeast-metabolism products into the extraction liquid.