FREMGANGSM}TE VED OPPGRADERING AV VIN
1389259 Recovering flavouring substances TOBACCO RESEARCH & DEVELOPMENT INSTITUTE Ltd 3 July 1972 [6 July 1971 31 Jan 1972] 30975/72 Heading C6E Flavouring substances combined in the off gases from the fermentation of a vegetable material with an alcohol producing yeast are adsorbed on acti- vat...
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| creator | MALAN, JOHANNES DANIEL VENTER, PETER JACOBUS |
| description | 1389259 Recovering flavouring substances TOBACCO RESEARCH & DEVELOPMENT INSTITUTE Ltd 3 July 1972 [6 July 1971 31 Jan 1972] 30975/72 Heading C6E Flavouring substances combined in the off gases from the fermentation of a vegetable material with an alcohol producing yeast are adsorbed on acti- vated charcoal to be later desorbed and added to the same or a similar beverage. Sulphuretted compounds are adsorbed first and the charcoal containing them may be discarded. The vegetable material may be e.g. grape must, or grain, grain mash, or fruit pulp and the beverage may be beer, wine or cider. Desorption may be achieved by immersing the carbon in a small volume of the beverage or with steam, a gas or liquefied gas inert to the system, or ethanol vapour. |
| format | Patent |
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Sulphuretted compounds are adsorbed first and the charcoal containing them may be discarded. The vegetable material may be e.g. grape must, or grain, grain mash, or fruit pulp and the beverage may be beer, wine or cider. 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Sulphuretted compounds are adsorbed first and the charcoal containing them may be discarded. The vegetable material may be e.g. grape must, or grain, grain mash, or fruit pulp and the beverage may be beer, wine or cider. Desorption may be achieved by immersing the carbon in a small volume of the beverage or with steam, a gas or liquefied gas inert to the system, or ethanol vapour.</description><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>DENATURING OF, OR DENATURED, ALCOHOL</subject><subject>DISTILLATION OR RECTIFICATION OF FERMENTED SOLUTIONS</subject><subject>ENZYMOLOGY</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>OTHER ALCOHOLIC BEVERAGES</subject><subject>PREPARATION THEREOF</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>RECOVERY OF BY-PRODUCTS</subject><subject>SPIRITS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>1978</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZFB1C3L1dXf0cw_2rQ1xVQhzdVHwDwhwD3J0cQ3y9HNXcAxTCPP042FgTUvMKU7lhdLcDPJuriHOHrqpBfnxqcUFicmpeakl8X7-hsbmliamTk7GhFUAADUsIuI</recordid><startdate>19780213</startdate><enddate>19780213</enddate><creator>MALAN, JOHANNES DANIEL</creator><creator>VENTER, PETER JACOBUS</creator><scope>EVB</scope></search><sort><creationdate>19780213</creationdate><title>FREMGANGSM}TE VED OPPGRADERING AV VIN</title><author>MALAN, JOHANNES DANIEL ; VENTER, PETER JACOBUS</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_NO137945BB3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>nor</language><creationdate>1978</creationdate><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMISTRY</topic><topic>DENATURING OF, OR DENATURED, ALCOHOL</topic><topic>DISTILLATION OR RECTIFICATION OF FERMENTED SOLUTIONS</topic><topic>ENZYMOLOGY</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>OTHER ALCOHOLIC BEVERAGES</topic><topic>PREPARATION THEREOF</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>RECOVERY OF BY-PRODUCTS</topic><topic>SPIRITS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>MALAN, JOHANNES DANIEL</creatorcontrib><creatorcontrib>VENTER, PETER JACOBUS</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>MALAN, JOHANNES DANIEL</au><au>VENTER, PETER JACOBUS</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>FREMGANGSM}TE VED OPPGRADERING AV VIN</title><date>1978-02-13</date><risdate>1978</risdate><abstract>1389259 Recovering flavouring substances TOBACCO RESEARCH & DEVELOPMENT INSTITUTE Ltd 3 July 1972 [6 July 1971 31 Jan 1972] 30975/72 Heading C6E Flavouring substances combined in the off gases from the fermentation of a vegetable material with an alcohol producing yeast are adsorbed on acti- vated charcoal to be later desorbed and added to the same or a similar beverage. Sulphuretted compounds are adsorbed first and the charcoal containing them may be discarded. The vegetable material may be e.g. grape must, or grain, grain mash, or fruit pulp and the beverage may be beer, wine or cider. Desorption may be achieved by immersing the carbon in a small volume of the beverage or with steam, a gas or liquefied gas inert to the system, or ethanol vapour.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | BEER BIOCHEMISTRY CHEMISTRY DENATURING OF, OR DENATURED, ALCOHOL DISTILLATION OR RECTIFICATION OF FERMENTED SOLUTIONS ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL RECOVERY OF BY-PRODUCTS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE |
| title | FREMGANGSM}TE VED OPPGRADERING AV VIN |
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