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...
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| creator | DR.. KARL WACKERBAUER WILHELMUS J.P.M. SWINKELS |
| description | 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. |
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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.</description><edition>5</edition><language>eng</language><subject>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</subject><creationdate>1990</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19900830&DB=EPODOC&CC=AU&NR=600965B2$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19900830&DB=EPODOC&CC=AU&NR=600965B2$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>DR.. KARL WACKERBAUER</creatorcontrib><creatorcontrib>WILHELMUS J.P.M. SWINKELS</creatorcontrib><title>METHOD FOR RECOVERY OF BEER</title><description>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.</description><subject>AGEING</subject><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>BREWING OF BEER</subject><subject>CHEMISTRY</subject><subject>CLARIFICATION</subject><subject>DENATURING OF, OR DENATURED, ALCOHOL</subject><subject>DISTILLATION OR RECTIFICATION OF FERMENTED SOLUTIONS</subject><subject>ENZYMOLOGY</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>PASTEURISATION</subject><subject>PRESERVATION</subject><subject>PURIFICATION</subject><subject>RECOVERY OF BY-PRODUCTS</subject><subject>SPIRITS</subject><subject>STERILISATION</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>1990</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZJD2dQ3x8HdRcPMPUghydfYPcw2KVPB3U3BydQ3iYWBNS8wpTuWF0twMCm6uIc4euqkF-fGpxQWJyal5qSXxjqFmBgaWZqZOTkbGRCgBAAOVIBI</recordid><startdate>19900830</startdate><enddate>19900830</enddate><creator>DR.. KARL WACKERBAUER</creator><creator>WILHELMUS J.P.M. SWINKELS</creator><scope>EVB</scope></search><sort><creationdate>19900830</creationdate><title>METHOD FOR RECOVERY OF BEER</title><author>DR.. KARL WACKERBAUER ; WILHELMUS J.P.M. 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SWINKELS</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>DR.. KARL WACKERBAUER</au><au>WILHELMUS J.P.M. SWINKELS</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>METHOD FOR RECOVERY OF BEER</title><date>1990-08-30</date><risdate>1990</risdate><abstract>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.</abstract><edition>5</edition><oa>free_for_read</oa></addata></record> |
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| language | eng |
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| subjects | 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 |
| title | METHOD FOR RECOVERY OF BEER |
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