FERMENTATION PROCESS

Case 53 The fermentation time for wort is reduced as much as 25-50% by adding an anti-foaming agent to the wort during fermentation to control the foam level, the anti-foaming agent being an ethanolic extract of ground malt; and continuously vibrating the wort to promote the escape of carbon dioxide...

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Bibliographische Detailangaben
Hauptverfasser:	WEAVER, ROBERT L, DADIC, MIROSLAV, KNUDSEN, FINN B, VAN GHELUWE, GEORGE E.A
Format:	Patent
Sprache:	eng
Schlagworte:	BEER BIOCHEMISTRY BREWING OF BEER CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS VINEGAR WINE
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Zusammenfassung:	Case 53 The fermentation time for wort is reduced as much as 25-50% by adding an anti-foaming agent to the wort during fermentation to control the foam level, the anti-foaming agent being an ethanolic extract of ground malt; and continuously vibrating the wort to promote the escape of carbon dioxide.