Process for the Removal of Diacetyl from Beer

1,177,310. Removal of diacetyl from beer. FORSCHUNGSINSTITUT FUER DIE GAERUNGSINDUSTRIE, ENZYMOLOGIE UND TECHNISCHE MIKROBIOLOGIE . Oct.9, 1968, No. 47824/68. Heading C6E. A process for the rapid removal of diacetyl from beer involves adding physilogically active yeast to the beer containing the diacetyl at a temperature sufficient to render the yeast used physilogically active and removing the yeast from the beer when the diacetyl content is at its minimum possible value. Yeasts: Saccharomyces carlsbergensis or Saccharomyces cererisiae. Examples disclose the treatment of beer with yeasts at temperatures of 2‹ C. and 25‹ C. According to one example, the diacetyl content of the beer was reduced from 1,200 mg/1 to 0À1 mg/1 in an hour, after which the yeast was removed. The yeast may be suspended in the beer, or the beer may be passed over a settling layer containing yeast or filtered through such a layer.