Abstract: Beer was brewed continuously with Saccharomyces uvarum immobilized in calcium alginate gel beads. When wort fermented for a short period, and containing 8.5 mg/l of dissolved oxygen, was pumped into the bottom of a 2.5 l column reactor packed with immobilized yeast beads (54 percent of the total column volume) at a flow rate of 120 ml/h, 2.25 mg/l of total diacetyl was formed. However, when the wort contained 0.04 mg/l of dissolved oxygen, only 0.05 mg/l of total diacetyl was formed. Based on these results, a new fermentation system incorporating an immobilized yeast reactor was developed for the rapid production of beer of excellent quality containing a low level of diacetyl precursors.

Abstract: Immobilized brewing yeast cell technology provides the opportunity to improve productivity and volumetric efficiency compared with traditional, free cell, and batch fermentations. Successful commercial application depends on optimizing the interrelated factors of cell physiology, mass transfer, and immobilization procedures to ensure sustained cellular activity without or with very limited yeast growth. Fermentations, using wort as substrate, were undertaken with Saccharomyces uvarum cells immobilized in calcium alginate gel beads. Packed bed and fluidized bed reactor designs were used. In continuous mode, the packed bed fermentations demonstrated severe limitations at the levels of fermentative power per unit yeast, amino acid uptake, and formation of higher alcohols and esters, compared with a free cell system. These aspects were more favorable when the fluidized bed reactor was used in discontinuous mode. The results may be explained to a degree by mass transfer limitation by substrate concentration ef...

Abstract: Lipids, measured as total long-chain fatty acids, have been determined on samples taken from all stages in a pilot-scale brewery. This exercise has identified both the materials which supply the lipids in brewing, and the processes responsible for their removal. The balance demonstrates areas where significant quantities of lipid are generated or lost. Very little of the lipid present in the raw materials survives the brewing process: of the 277 g lipid in 8800 g malt, only 0·1 g (0·03%) remains in the finished beer. Spent grains, hot break and cropped yeast are all effective means of removing lipids.

Abstract: A low alcohol reduced calorie beer is produced by a mashing technique wherein a main mash at a temperature below the activity range for beta-amylase is added incrementally to a brewing liquid at a temperature above the deactivation temperature of beta-amylase and below the deactivation temperature of alpha-amylase at a rate such that the added main mash is substantially instantaneously raised to the temperature of the brewing liquid This mashing technique limits the conversion of starches by beta-amylase and other enzymes without significant loss of alpha-amylase from overheating to produce a wort having a low real degree of fermentation of from about 40% to about 46% The main mash has a temperature of about 95° F to 120° F, and the brewing liquid has a temperature of about 169° F to 174° F and can be water or a cooker mash that has been boiled and cooled Beer can be produced having less than 2% alcohol by weight and less than about 118 calories per 12 ounce serving

Abstract: High-performance liquid chromatography methods were developed for quantitative analyses of α- and β-acids in hop products, α-acids and tso-α-acids in wort, and iso-α-acids in beer. A pilot brewing ...

Abstract: A method of enhancing the bitterness of beer by oxidation of β-acids obtained from a carbon dioxide extract of hops and introducing the resulting hulupone, preferably at least partially purified, into the beer. The extract contains also α-acids which are isomerized, separated from the β-acids, and introduced into the beer. The result is a high yield of bitterness-producing material for use in the brewing process.

Abstract: The now well established principles of genetic engineering are described in relation to the solution of problems associated with β-glucans in beer. The application of these techniques has enabled the isolation of a Bacillus subtilis endo-1, 3–1, 4-β-D-glucanase gene which expresses a biologically active enzyme in yeast.15,16 Although this enzyme is capable of hydrolysing beer β-glucans during fermentation, thereby enhancing beer filtration, insufficient β-glucanase is produced in yeast to enable successful commercial implementation. The requirements for the efficient production of β-glucanase in genetically manipulated brewing yeast are described.

Abstract: Food-grade barley β-amylase, commercially available in bulk, was tested on the laboratory and pilot-plant scale to evaluate its potential utility in mashing. When mash temperature was varied betwee...

Abstract: The system for the home brewing of beer or wine consists of preparing a yeast fermentable substrate syrup such as a high maltose syrup with a specified sugar spectrum. To this may be added protein, amino acids, and yeast nutrients. The ingredient-balanced syrup is sterilized and aseptically packaged. The user empties the sugar solution into a container and adds potable water at fermentation temperature to dilute the substrate. Yeast is added and the container is sealed and placed under a water seal. The container is preferably collapsable. After fermentation, the water seal is removed and the container is closed or sealed and can be used to dispense the beverage once settling has taken place, the collapsability of the container preventing or eliminating the necessity of air entry to replace the liquid withdrawn. This process eliminates the usual boiling of the wort and subsequent cooling period to reach fermentation temperature.

Abstract: A process for enhancing yeast growth during the fermentation of beer which comprises adding to the wort ashed trub. The ashed trub is obtained by heating whole trub until all organic combustibles have been removed or destroyed. The ashed trub contains valuable trace elements, including zinc.

Abstract: The beer wort is boiled at atmospheric or superatmospheric pressure and cooled in two-stages by flash evaporation in the first stage and indirect heat exchange using water in the second cooling stage and during this hot brewing water and/or process water is produced. By condensation of the flash vapours in the first cooling stage and also by indirect heat exchange in the second cooling stage brewing water or process water is heated, cooling of the wort in the first stage being carried out to the point that the brewing water or process water is heated to the respective desired final temperature in both the first and the second cooling stage.

Abstract: Byla provedena synteza ergosterolu třemi kvasnicnými kmeny v laboratornich zkouskach i v provozu za různých podminek kvaseni a posouzeni stanoveneho vztahu mezi syntezou ergosterolu, přirůstkem biomasy a metabolismem glykogenu. Výsledky ukazuji zavislost rychlosti kvaseni na množstvi ergosterolu v nasadnich kvasinkach. Změn a obsahu nenasycených lipidů v buňce a v mladině ma velký vliv na fyziologický stav kvasinek - pomnoženi a růst buněk, využiti živných latek z prostředi a tvorbu metabolitů. Složeni lipidů v kvasinkach je faktor, jimž lze regulovat kvaseni.

Abstract: PURPOSE:To produce the enzyme solution and lactic acid solution by the fermentation of rice bran, rice flour, etc produced as a by-product in the brewing of Japanese SAKE, and to utilize the solutions for the brewing of the Japanese SAKE CONSTITUTION:The by-products of the rice-polishing process in the brewing of Japanese SAKE, composed mainly of white rice bran, broken rice, crushed rice, etc and having relatively high starch value, are used as the raw material The material is steamed, and inoculated with mold belonging to Aspergillus genus or Rhizopus genus, etc and having strong saccharification activity to effect the solid cultivation of the strain The culture product is extracted with water to obtain a solution having high activity of saccharification enzyme, etc The solution is partially purified, and used in the form of liquid, as a substitute for the rice malt in the brewing of Japanese SAKE The extraction residue is subjected to the hydration, heating and saccharification to obtain a sugar-containing solution, which is inoculated with lactic bacteria belonging to Lactobacillus, etc to effect the lactic fermentation The obtained lactic acid solution is used in the preparation of yeast

Abstract: A home brewing kit comprising fermented black beer (defined as beer, the worts whereof before fermentation having a specific gravity of 1200 DEG or more) and a yeast capable of initiating and maintaining further fermentation within the environment of the black beer when diluted.

Abstract: In the brewing of beer the step of wort boiling is replaced by causing the wort to flow as a thin film or as a spray against a counter-current of air to remove the unwanted volatile components of the wort by evaporation, and the subsequent addition of hop bittering principles and flavour compounds in a soluble form. This results in a considerable saving in energy and may be combined with a treatment with a selectively adsorbing agent to remove the proteins, polyphenols and other beer haze precursors that are normally coagulated by wort boiling.

Abstract: PURPOSE:To raise utility ratio of rice starch in SAKE preparation, to prepare high-quality refined SAKE, by extracting a raw material for rice brewing with carbon dioxide at a specific temperature and pressure CONSTITUTION:A raw material for rice brewing selected from unpolished rice, partially polished rice, and rice bran is treated with carbon dioxide at 20-60 degC at 150-300kg/cm , crude fats and crude protein contained in it are selectively extracted and separated, and the treated raw material for rice brewing is fed to an ordinary SAKE preparation process

Abstract: PURPOSE:To prepare a wine-type SAKE having acid and refreshing taste and excellent flavor, by using a novel acid-rich Aspergillus for brewing. CONSTITUTION:The malt-preparation and fermentation are carried out using acid-rich Aspergillus No.41 (FERM-P No.7356) which is a novel acid-rich Aspergillus belonging to Aspergilluo oryzae.

Abstract: PURPOSE:To prepare seasoning like MISO having a high content of nutrient, showing flavor, color, and taste closely resemble to those of MISO on the market, by using a heat-treated embryo bud of wheat as a main raw material, brewing it by MISO brewing method CONSTITUTION:An embryo bud of wheat having >=80%, preferably >=90% high purity is heat-treated, >=50wt% of the heat-treated embryo bud of wheat is used as a main raw material, and a raw material is brewed by MISO brewing method Soybean, rice, wheat, etc are properly selected and used as the raw material of grain except the heat-treated embryo bud of wheat, and a KOJI, salt, water, etc generally useful in MISO brewing are properly used as addition components The brewed material thus obtained has physical properties, flavor, color, and taste closely resemble to those of MISO on the market, bears comparison with MISO of rice, etc, and has an extremely high content of nutrient

Abstract: PURPOSE:To obtain refined SAKE with variety simultaneously in high yield, by brewing refined SAKE from both of an extracted solution of KOJI with water and its residue, respectively. CONSTITUTION:A KOJI is immersed in cold water to prepare an extracted solution of KOJI. The extracted solution is partly or completely used for brewing refined SAKE, and high-quality SAKE with light color and improved aroma is brewed. The extraction residue of KOJI prepared as by-product in the extraction is partially or completely used for brewing refined SAKE, to prepare refined SAKE for cooking, etc. having qualities different from that of the above-mentioned high-quality SAKE. Consequently, refined SAKE with variety such as the high-quality SAKE, SAKE for cooking, etc. is obrained simultaneously.

Abstract: A process for preparing liquid tea extract is characterised in that relatively large amounts of tea leaves, for example 5 kg, are placed in a brewing vessel, an appropriate amount of boiling water is added and the brewed tea leaves are drained after passage of a predetermined drawing time, by withdrawing the liquid portion of the brewing vessel contents as a concentrated tea extract from the brewing vessel. The brewing vessel contents are preferably drained by centrifugation, the drum of a centrifuge being used as a brewing vessel.

Abstract: Commercial brewing trials with Zenith hops from the 1982 and 1983 crops have shown that these hops are suitable for producing both ales and lager beers.

Abstract: 149 strains of bacteria, mostly brewery contaminants able to spoil wort or beer, and 12 brewing strains of yeast (8 ale and 4 lager strains) have been screened using a well-test assay for sensitivity to the food preservative, Nisin (E234), Nisin inhibited growth of 92% of the gram-positive strains, predominantly lactic acid bacteria of the genera Lactobacillus and Pediococcus. In contrast, all 32 gram-negative strains tested, except 3 Flavobacter strains, were Nisin-resistant; in addition none of the brewing yeasts showed Nisin-sensitivity. Therefore. Nisin has potential applications in preventing spoilage of worts or beers by lactic acid bacteria.