STIRRING ADJUVANT AND USES FOR THE PRODUCTION OF EFFERVESCENT BEVERAGES ACCORDING TO THE CONVENTIONAL METHOD

STIRRING ADJUVANT AND USES FOR THE PRODUCTION OF EFFERVESCENT BEVERAGES ACCORDING TO THE CONVENTIONAL METHOD

Conventional stirring adjuvants demonstrate an inter-batch heterogeneity, may contain contaminants and must be hydrated several hours before use thereof. The present disclosure relates to a stirring adjuvant and a foam stabiliser based on proteins from yeasts and to the use thereof for the productio...

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Bibliographische Detailangaben
Hauptverfasser: DENONCOURT, Patrick, DEGRE, Richard, WARDROP, Forbes Robert, SIECZKOWSKI, Nathalie, BARBIER, Jacques-Emmanuel, ROBILLARD, Bertrand
Format: Patent
Sprache:eng ; fre
Schlagworte:
BEER
BIOCHEMISTRY
CHEMISTRY
ENZYMOLOGY
METALLURGY
MICROBIOLOGY
MUTATION OR GENETIC ENGINEERING
OTHER ALCOHOLIC BEVERAGES
PREPARATION THEREOF
SPIRITS
VINEGAR
WINE
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Beschreibung
Zusammenfassung:Conventional stirring adjuvants demonstrate an inter-batch heterogeneity, may contain contaminants and must be hydrated several hours before use thereof. The present disclosure relates to a stirring adjuvant and a foam stabiliser based on proteins from yeasts and to the use thereof for the production of effervescent beverages according to the conventional method. Les adjuvants de remuage traditionnels démontrent un hétérogénéité inter-lots, peuvent contenir des contaminants et doivent être hydratés plusieurs heures avant leur utilisation. La présente divulgation concerne un adjuvant de remuage et un stabilisateur de mousse à base de protéines issues de levures et leur utilisation pour la production de boissons effervescentes selon la méthode traditionnelle.