WO1994006901A1 - Method of and containers for fermeting or refermenting foodstuffs and drinks - Google Patents

Method of and containers for fermeting or refermenting foodstuffs and drinks Download PDF

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Publication number
WO1994006901A1
WO1994006901A1 PCT/EP1993/002499 EP9302499W WO9406901A1 WO 1994006901 A1 WO1994006901 A1 WO 1994006901A1 EP 9302499 W EP9302499 W EP 9302499W WO 9406901 A1 WO9406901 A1 WO 9406901A1
Authority
WO
WIPO (PCT)
Prior art keywords
container
microorganisms
retaining
beverage
foodstuff
Prior art date
Application number
PCT/EP1993/002499
Other languages
French (fr)
Inventor
Paul Henri Lefebvre
Henri Jean Louis Lefebvre
Original Assignee
Paul Henri Lefebvre
Henri Jean Louis Lefebvre
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Paul Henri Lefebvre, Henri Jean Louis Lefebvre filed Critical Paul Henri Lefebvre
Priority to AU48174/93A priority Critical patent/AU4817493A/en
Publication of WO1994006901A1 publication Critical patent/WO1994006901A1/en

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Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C11/00—Fermentation processes for beer
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C13/00—Brewing devices, not covered by a single group of C12C1/00 - C12C12/04
    • C12C13/10—Home brew equipment
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G1/00—Preparation of wine or sparkling wine
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12M—APPARATUS FOR ENZYMOLOGY OR MICROBIOLOGY; APPARATUS FOR CULTURING MICROORGANISMS FOR PRODUCING BIOMASS, FOR GROWING CELLS OR FOR OBTAINING FERMENTATION OR METABOLIC PRODUCTS, i.e. BIOREACTORS OR FERMENTERS
    • C12M23/00—Constructional details, e.g. recesses, hinges
    • C12M23/02—Form or structure of the vessel
    • C12M23/08—Flask, bottle or test tube
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12M—APPARATUS FOR ENZYMOLOGY OR MICROBIOLOGY; APPARATUS FOR CULTURING MICROORGANISMS FOR PRODUCING BIOMASS, FOR GROWING CELLS OR FOR OBTAINING FERMENTATION OR METABOLIC PRODUCTS, i.e. BIOREACTORS OR FERMENTERS
    • C12M23/00—Constructional details, e.g. recesses, hinges
    • C12M23/20—Material Coatings
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12M—APPARATUS FOR ENZYMOLOGY OR MICROBIOLOGY; APPARATUS FOR CULTURING MICROORGANISMS FOR PRODUCING BIOMASS, FOR GROWING CELLS OR FOR OBTAINING FERMENTATION OR METABOLIC PRODUCTS, i.e. BIOREACTORS OR FERMENTERS
    • C12M23/00—Constructional details, e.g. recesses, hinges
    • C12M23/38—Caps; Covers; Plugs; Pouring means
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12M—APPARATUS FOR ENZYMOLOGY OR MICROBIOLOGY; APPARATUS FOR CULTURING MICROORGANISMS FOR PRODUCING BIOMASS, FOR GROWING CELLS OR FOR OBTAINING FERMENTATION OR METABOLIC PRODUCTS, i.e. BIOREACTORS OR FERMENTERS
    • C12M29/00—Means for introduction, extraction or recirculation of materials, e.g. pumps
    • C12M29/20—Degassing; Venting; Bubble traps
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12M—APPARATUS FOR ENZYMOLOGY OR MICROBIOLOGY; APPARATUS FOR CULTURING MICROORGANISMS FOR PRODUCING BIOMASS, FOR GROWING CELLS OR FOR OBTAINING FERMENTATION OR METABOLIC PRODUCTS, i.e. BIOREACTORS OR FERMENTERS
    • C12M29/00—Means for introduction, extraction or recirculation of materials, e.g. pumps
    • C12M29/26—Conditioning fluids entering or exiting the reaction vessel

Definitions

  • the invention relates to a method and containers for of fermenting or refermenting foods and drinks.
  • These products comprise at least for example beers, wines from grapes and other fruits, certain juices or extracts from other vegetable sources, teas, infusions etc..
  • beers usually the fermentation or refermentation of beverages and food products is performed in large vessels. After fermentation or refermentation the product is filled in much smaller containers for consumer use, such as bottles, cans, party barrels etc.
  • the refermentation may take place in the bottle. Thereby the extra refermentation step in a large vessel is avoided.
  • the disadvantage of fermentation or refermentation in the consumer containers is however, that the lees are located inside the container. In the case of white beers this is not a problem, because they are characterized by a turbid appearance.
  • the present invention therefore provides a method enabling the fermentation or refermentation of beverages and foodstuffs in consumer containers, such as bottles or cans, avoiding the above problems.
  • the invention thus provides a method of fermenting and/or refermenting beverages or foodstuffs by means of microorganisms, wherein the beverage or foodstuff together with the microorganisms used for the (re) fermentation are contained in a container which is provided with means for retaining the microorganisms and lees that may have formed in the container upon emptying thereof.
  • the containers may be cans in various sizes, as well as small (at least partially metallic) vessels for consumer use, e.g. so-called party barrels for beer or wine, or bottles in various shapes and sizes.
  • small (at least partially metallic) vessels for consumer use, e.g. so-called party barrels for beer or wine, or bottles in various shapes and sizes.
  • every container that is suited for beverages and foodstuffs may be used in the invention.
  • the present invention may also be used in larger vessels thus facilitating the emptying thereof because the (re) fermenting microorganisms and lees that may have formed stay behind in the vessel.
  • Suitable beverages are for example at least: a) every type of beer with every possible alcohol content; b) every type of wine with every possible alcohol content, including mixtures of water and wine; c) clear or turbid juices of vegetables or fruits not yet or only partially fermented; and d) other products that are susceptible to being subjected to an alcohol fermentation, such as for example teas or infusions.
  • a surface is provided inside each container onto which the lees, mainly consisting of cells of microorganisms, adhere well.
  • retaining means e.g. cellulose fragments, plastics or plastic foams, textile fibers or tissue fragments, filter paper, blisters in the lacquer, all kinds of inorganic, organic, natural, synthetic or mineral materials, such as diatoms, silicious earth, carbon etc.
  • the retaining means could be attached to the interior wall of the container for example by means of an adhesive, such as varnish.
  • the retaining means extend in the interior of the container, thus forming a retaining element that may be fixed inside the container in a suitable manner.
  • a film which is able to adhere to or enclose the microorganisms may also be suited.
  • the containers are in a vertical position, bottom down, in the maturation rooms, prior to storage. Therefore it is preferred to provide at least the bottom of the empty containers with the retaining means. This is however not an essential feature since other ways of storage may require other locations of the retaining means.
  • Figure 1A an empty can
  • FIG. 1 refers to the empty container body
  • 2 refers to the bottom thereof
  • 3 refers to retaining means of for example cellulose fragments which is sticking to a glued surface in the container
  • 4 refers to tissue, film or paper retaining means which are only partially sticking to the bottom
  • 5 refers to the lid of the container
  • 6 is a retaining element extending in the interior of the container
  • 7 refers to fixing means for the retaining element.
  • the invention further relates to a method of aseptically filling the containers, in which method the product will also be practically free of oxygen.
  • H Suitable sterilization of the containers, the retaining means and the lids.
  • I Filling of the containers wherein every introduction of unwanted microorganisms and molecular oxygen together with excessive heating of the initially cold liquid which contains the microorganisms is avoided.
  • J Closure of the containers by means of sterile lids as prepared under "H” .
  • K Optional rinsing of the closed containers and in general adjustment of the liquid temperature ' comprised therein by means of for example water showers.
  • oxygen may stimulate the reproduction of the microorganisms, however it may also severely deteriorate the flavours some of which are susceptible to traces of oxygen in the order of parts per billion.
  • the (re) fermenting method in containers comprising retaining means and the method of aseptically filling the containers may naturally also be performed separately.
  • the cans comprising the retaining means an excess of tiny, white, pure, cellulose fibres were distributed on the wet varnish in each empty can upto about 20 mm from the top.
  • the varnish was dried in an oven under conditions as recommended by the manufacturer of the varnish.
  • the excess of cellulose fibres was removed with air and tap water. After that the cans and lids were sanitized in boiling water.
  • the cans were filled with flat beer and about 1% of sterile sucrose and about 1,000,000 active yeast cells per ml.
  • the air and the residual CO- were extracted under vacuum after the lids have been clinched (hooked up) on the cans. Than the vacuum was slowly established and later on slowly broken with pure C0 2 and the 24 cans were immediately seamed to get perfectly airtight closures.
  • the refermentation was performed at 24 to 25°C during two weeks. After that the cans were transported to another location by car. After storage during two days in a cellar, the cans were fully emptied and the beers were compared in normal glasses.
  • the three cans, comprising the retaining means gave a much better appearance of the beverage than the control cans without the retaining means (almost brilliant as compared to cloudy) , thus demonstrating the efficacy of the invention.

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  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Zoology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Wood Science & Technology (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Food Science & Technology (AREA)
  • Biomedical Technology (AREA)
  • Sustainable Development (AREA)
  • Clinical Laboratory Science (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Immunology (AREA)
  • Molecular Biology (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

The invention relates to a method of fermenting and/or refermenting beverages or foodstuffs by means of microorganisms, wherein the beverage or foodstuff together with the microorganisms used for the (re)fermentation are contained in a container which is provided with means for retaining the microorganisms and lees that may have formed in the container, upon emptying thereof. The container may be an at least partially metallic can or a bottle. The retaining means may be located on various spots in the container, such as the bottom, the interior wall or the lid of the container. The retaining means are made of various materials such as cellulose fragments, plastic, plastic foams, textile fibres, tissue fragments, adhering film, inorganic, organic, natural, synthetic or mineral materials such as diatoms, silicions earth, carbon, or combinations thereof. The invention further relates to a method wherein the containers are aseptically filled by means of the degassing and deareation of the beverage or foodstuff; pasteurizing or sterilizing the beverage or foodstuff; optional refrigeration of the beverage or foodstuff; introduction of the (re)fermenting microorganisms; introduction of steril solutions of carbo-hydrates and/or flavours; optional introduction of steril oxygen or air; mixing the constituants; and filling the containers under conditions providing the movement of a hot gas or mixtures of gasses free of oxygen to the exterior of the container to avoid infection by unwanted microorganisms.

Description

METHOD OF AND CONTAINERS FOR FERMENTING OR REFERMENTING
FOODSTUFFS AND DRINKS.
The invention relates to a method and containers for of fermenting or refermenting foods and drinks.
These products comprise at least for example beers, wines from grapes and other fruits, certain juices or extracts from other vegetable sources, teas, infusions etc.. Usually the fermentation or refermentation of beverages and food products is performed in large vessels. After fermentation or refermentation the product is filled in much smaller containers for consumer use, such as bottles, cans, party barrels etc. For certain kinds of beers, for example the so-called "white beers", the refermentation may take place in the bottle. Thereby the extra refermentation step in a large vessel is avoided. The disadvantage of fermentation or refermentation in the consumer containers is however, that the lees are located inside the container. In the case of white beers this is not a problem, because they are characterized by a turbid appearance. In the case of clear beverages however, it is necessary to make certain that the lee is deposited before pouring or drinking from the bottle or can. Although inconvenient, it is possible to await the deposition of the lees in a bottle, which is transparent, by means of visual inspection. In cans however it will never be visible whether the lees have deposited. The present invention therefore provides a method enabling the fermentation or refermentation of beverages and foodstuffs in consumer containers, such as bottles or cans, avoiding the above problems.
The invention thus provides a method of fermenting and/or refermenting beverages or foodstuffs by means of microorganisms, wherein the beverage or foodstuff together with the microorganisms used for the (re) fermentation are contained in a container which is provided with means for retaining the microorganisms and lees that may have formed in the container upon emptying thereof.
The containers may be cans in various sizes, as well as small (at least partially metallic) vessels for consumer use, e.g. so-called party barrels for beer or wine, or bottles in various shapes and sizes. In fact every container that is suited for beverages and foodstuffs may be used in the invention. The present invention may also be used in larger vessels thus facilitating the emptying thereof because the (re) fermenting microorganisms and lees that may have formed stay behind in the vessel.
The microorganisms used for the (re) fermentation of the products, will in most cases be yeasts, but the invention is not restricted thereto. Numerous products that were never before fermented or refermented in consumer container, are realizable by the process of the invention. The incomplete list hereinbelow gives an idea thereof. Suitable beverages are for example at least: a) every type of beer with every possible alcohol content; b) every type of wine with every possible alcohol content, including mixtures of water and wine; c) clear or turbid juices of vegetables or fruits not yet or only partially fermented; and d) other products that are susceptible to being subjected to an alcohol fermentation, such as for example teas or infusions.
It is also possible to use (semi) liquid foodstuffs.
In one embodiment of the invention a surface is provided inside each container onto which the lees, mainly consisting of cells of microorganisms, adhere well. Numerous substances which are in general irregular, rough or porous are suitable as retaining means, e.g. cellulose fragments, plastics or plastic foams, textile fibers or tissue fragments, filter paper, blisters in the lacquer, all kinds of inorganic, organic, natural, synthetic or mineral materials, such as diatoms, silicious earth, carbon etc. However, even smooth surfaces may be used as long as the microorganisms and lees are sufficiently adhered thereto or retained thereby. It is convenient when the retaining means could be attached to the interior wall of the container for example by means of an adhesive, such as varnish. It is also thinkable that the retaining means extend in the interior of the container, thus forming a retaining element that may be fixed inside the container in a suitable manner. A film which is able to adhere to or enclose the microorganisms may also be suited.
Usually the containers are in a vertical position, bottom down, in the maturation rooms, prior to storage. Therefore it is preferred to provide at least the bottom of the empty containers with the retaining means. This is however not an essential feature since other ways of storage may require other locations of the retaining means.
The invention is further illustrated by the attached drawing in which like reference numerals indicate like parts and which shows in:
Figure 1A an empty can; and
Figures IB to 1H different embodiments of the invention. Reference numeral 1 refers to the empty container body, 2 refers to the bottom thereof, 3 refers to retaining means of for example cellulose fragments which is sticking to a glued surface in the container, 4 refers to tissue, film or paper retaining means which are only partially sticking to the bottom, 5 refers to the lid of the container, 6 is a retaining element extending in the interior of the container and 7 refers to fixing means for the retaining element. The invention further relates to a method of aseptically filling the containers, in which method the product will also be practically free of oxygen. When one must realize conditions which assure the total absence of microorganisms that are not wanted and the almost complete absence of molecular oxygen, the following operations are required: A: Degassing and deaeration of the liquid. B: Pasteurization or sterilization of the liquid. C: Optional refrigeration of the liquid.
D: Continuous and controlled introduction of the fermenting microorganisms in the cold liquid
E: Optional continuous introduction of a sterile solution of carbohydrates and optionally flavours in the cold liquid.
F: Optional continuous injection of sterile oxygen or sterile air which will dissolve in the liquid.
G: Perfect mixing of the additives realized in D, E, F.
H: Suitable sterilization of the containers, the retaining means and the lids. I: Filling of the containers wherein every introduction of unwanted microorganisms and molecular oxygen together with excessive heating of the initially cold liquid which contains the microorganisms is avoided. J: Closure of the containers by means of sterile lids as prepared under "H" . K: Optional rinsing of the closed containers and in general adjustment of the liquid temperature 'comprised therein by means of for example water showers.
It is known that oxygen may stimulate the reproduction of the microorganisms, however it may also severely deteriorate the flavours some of which are susceptible to traces of oxygen in the order of parts per billion.
The (re) fermenting method in containers comprising retaining means and the method of aseptically filling the containers may naturally also be performed separately.
The present invention will be illustrated by the following example, which is never intended to limit the scope of the present invention. EXAMPLE
In order to test the process of the present invention four filtered, pasteurized beers ( 5 to 8 % of alcohol) were refermented in cans, which had been provided with retaining means.
In order to prepare the cans comprising the retaining means an excess of tiny, white, pure, cellulose fibres were distributed on the wet varnish in each empty can upto about 20 mm from the top. The varnish was dried in an oven under conditions as recommended by the manufacturer of the varnish. The excess of cellulose fibres was removed with air and tap water. After that the cans and lids were sanitized in boiling water.
The cans were filled with flat beer and about 1% of sterile sucrose and about 1,000,000 active yeast cells per ml. The air and the residual CO- were extracted under vacuum after the lids have been clinched (hooked up) on the cans. Than the vacuum was slowly established and later on slowly broken with pure C02 and the 24 cans were immediately seamed to get perfectly airtight closures.
The refermentation was performed at 24 to 25°C during two weeks. After that the cans were transported to another location by car. After storage during two days in a cellar, the cans were fully emptied and the beers were compared in normal glasses.
For each of the four beers, the three cans, comprising the retaining means gave a much better appearance of the beverage than the control cans without the retaining means (almost brilliant as compared to cloudy) , thus demonstrating the efficacy of the invention.

Claims

1. Method of fermenting and/or refermenting beverages or foodstuffs by means of microorganisms, wherein the beverage or foodstuff together with the microorganisms used for the (re) fermentation are contained in a container which is provided with means for retaining the micro¬ organisms and lees that may have formed in the container, upon emptying thereof.
2. Method as claimed in claim 1, wherein the container is an at least partially metallic can.
3. Method as claimed in claim 1, wherein the container is a bottle.
4. Method as claimed in any one of the claims 1-3, wherein the retaining means are located on the bottom of the container.
5. Method as claimed in any one of the claims 1-4, wherein the retaining means are located on the interior wall of the container.
6. Method as claimed in any one of the claims 1-5, wherein the retaining means are located on the lid of the container.
7. Method as claimed in any one of the claims 1-6, wherein the retaining means have the form of an element of retaining material which element extends into the interior of the container.
8. Method as claimed in claim 6, wherein the retaining element is fixed between the lid and the wall of a metallic can.
9. Method as claimed in any one of the claims 1-8, wherein the retaining means are made of cellulose fragments, plastic, plastic foams, textile fibres, tissue fragments, adhering film, inorganic, organic, natural, synthetic or mineral materials such as diatoms, silicious earth, carbon, or combinations thereof.
10. Method as claimed in any one of the claims 1-9 wherein the containers are aseptically filled by means of the following steps: a) degassing and deaeration of the beverage or foodstuff; b) pasteurizing or sterilizing the beverage or foodstuff; c) optional refrigeration of the beverage or foodstuff; d) introduction of the (re) fermenting micro¬ organisms; e) introduction of sterile solutions of carbo¬ hydrates and/or flavours; f) optional introduction of sterile oxygen or air; g) mixing the constituants; and h) filling the containers under conditions providing the movement of a hot gas or mixture of gasses free of oxygen to the exterior of the container to avoid infection by unwanted microorganisms.
11. Container suitable for (re) fermentation of beverages or foodstuffs comprising retaining means for retaining the microorganisms and lees, that may have formed in the container, upon emptying thereof.
PCT/EP1993/002499 1992-09-14 1993-09-14 Method of and containers for fermeting or refermenting foodstuffs and drinks WO1994006901A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU48174/93A AU4817493A (en) 1992-09-14 1993-09-14 Method of and containers for fermeting or refermenting foodstuffs and drinks

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
BE9200802 1992-09-14
BE9200802 1992-09-14

Publications (1)

Publication Number Publication Date
WO1994006901A1 true WO1994006901A1 (en) 1994-03-31

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2003010279A1 (en) * 2001-07-26 2003-02-06 Castaneda Roberto R Three fermented wines in same formula - don roberto's sweet (yellow) mango wine, (dry) green mango wine and brewed coffee wine
ES2583178A1 (en) * 2015-03-17 2016-09-19 Universidad De Murcia Beer obtained by fermentation with saccharomvces boulardii (Machine-translation by Google Translate, not legally binding)

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1803436A1 (en) * 1968-10-16 1970-12-10 Feldmann Chemie Kg Filter paper use in fermenters, storage - tanks, etc, for beer
US3860490A (en) * 1972-02-11 1975-01-14 Nat Patent Dev Corp Process of subjecting a microorganism susceptible material to a microorganism
FR2273866A1 (en) * 1974-06-04 1976-01-02 Pollock James Home beer or wine fermenting unit - comprises connected fermenting and storage chambers with separate gas pressure regulators
JPS60221055A (en) * 1984-04-16 1985-11-05 Kikkoman Corp Method of making seasoning solution
US4675192A (en) * 1985-12-13 1987-06-23 Ronald Thyfault Method of making wheat wine
EP0327380A2 (en) * 1988-02-05 1989-08-09 Unisearch Limited Malolactic fermentation of wine
EP0424756A2 (en) * 1989-10-27 1991-05-02 Miller Brewing Company Process for preparing a malt beverage

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1803436A1 (en) * 1968-10-16 1970-12-10 Feldmann Chemie Kg Filter paper use in fermenters, storage - tanks, etc, for beer
US3860490A (en) * 1972-02-11 1975-01-14 Nat Patent Dev Corp Process of subjecting a microorganism susceptible material to a microorganism
FR2273866A1 (en) * 1974-06-04 1976-01-02 Pollock James Home beer or wine fermenting unit - comprises connected fermenting and storage chambers with separate gas pressure regulators
JPS60221055A (en) * 1984-04-16 1985-11-05 Kikkoman Corp Method of making seasoning solution
US4675192A (en) * 1985-12-13 1987-06-23 Ronald Thyfault Method of making wheat wine
EP0327380A2 (en) * 1988-02-05 1989-08-09 Unisearch Limited Malolactic fermentation of wine
EP0424756A2 (en) * 1989-10-27 1991-05-02 Miller Brewing Company Process for preparing a malt beverage

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
PATENT ABSTRACTS OF JAPAN vol. 10, no. 90 (C - 337)<2147> 8 April 1986 (1986-04-08) *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2003010279A1 (en) * 2001-07-26 2003-02-06 Castaneda Roberto R Three fermented wines in same formula - don roberto's sweet (yellow) mango wine, (dry) green mango wine and brewed coffee wine
ES2583178A1 (en) * 2015-03-17 2016-09-19 Universidad De Murcia Beer obtained by fermentation with saccharomvces boulardii (Machine-translation by Google Translate, not legally binding)

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