Abstract: The present invention relates to amylolytic enzymes produced by strains of Schwanniomyces castellii which enzymes are relatively thermolabile under the conditions used to pasteurize beer. The present invention is also concerned with a novel strain of Schwanniomyces castellii which is a derepressed producer of alpha-amylase. Also disclosed is an improved process for the production of low carbohydrate beers and in particular, low calorie beers, from high gravity worts which improvements are facilitated through the use of culture filtrates derived from viable cultures of Schwanniomyces castellii.

Abstract: Process for the preparation of a sweet wort from a cereal, in which previously mashed cereal flour is mixed with a hydrolyzing substance introducing enzymes to undergo a saccharification treatment. Before mashing, the cereal flour is subjected to a cooking-extrusion at a temperature above 100.degree. C., by passage continuously in a screw-extrusion machine provided with heating means. The amount of water can be limited to that necessary for the bursting of the starch grain. The extruded cereal is then mashed and mixed with the hydrolyzing substance to undergo saccharification, and the latter can then be effected by infusion. The invention is especially applicable to the preparation of beer or of alcoholic beverages by fermentation of the sweet wort obtained.

Abstract: Beer production is improved by the introduction of oxalate decarboxylase during mashing and/or fermentation. The addition of the oxalate decarboxylase diminishes or eliminates calcium oxalate precipitation as a deposit on tank walls and equipment.

Abstract: The invention relates to apparatus for the continuous boiling of wort in which separators (5 and 6) which serve for depressurization and lowering of the temperature of the wort and for separating off the vapor are each combined into one structural unit (8 and 7 respectively) with the appertaining recuperative heat exchangers (2 and 1 respectively). This results in considerable simplification of the apparatus, a reduction in the amount of space required and an increase in the degree of efficiency from the point of view of heat engineering.

Abstract: Brewing apparatus and a method of brewing in which mash cooking and wort boiling are carried out in a single vessel (2), the vessel having an agitator (202), a heater preferably formed as a steam jacket (220, 224) and as an external through flow heater (8), the wort being circulated through the heater and back into the vessel by means of a tangential feed inlet (56) which causes the vessel's contents to whirl while the wort is boiling. The apparatus and method reduces the requirement for separate mash cooking and wort boiling vessels.

Abstract: Lauter tuns are used for the filtration of wort during brewing. In use the wort runs off through a filter bed and has to be collected. Hitherto the bottom of such tuns have been flat having a number of holes through which the wort runs. If the bottom is ostensibly flat, problems can arise in that puddles accumulate in any undulations leading to possible spoilation of the wort. The bottom of a tun in accordance with the invention is formed with a series of straight parallel valleys extending across the tun and having spaced wort collection points for connection to straight wort mains or manifolds located beneath the tun.

Abstract: Hydrolysis of plant kingdom polysaccharides by treatment with SPS-ase preparations.SPS-ase is an enzyme adapted to hydrolyzing the water-soluble protein binding polysaccharide present in soy flour decomposed by use of conventional pectinases, which polysaccharide is believed to be widespread in plant kingdom substances. Treatment with an SPS-ase preparation can clarify juices, wines and beers, hydrolyze process wastes such as sugar beet pulp, pomace, and soy milk remanence, improve the digestability of silage, and reduce the viscosity of wort.

Abstract: A method of continuous treatment of grain mash for production of ethanol includes enzymatic liquefying of starch-containing particles of raw material in a liquefying container, separating not decomposed coarser particles of raw material in the container, withdrawing the coarse particles of raw material from the container and comminuting the same, and recirculating the comminuted particles of raw material into the container. The starch-containing particles are not ground very fine such as to pass through 1-3 mm diameter sieve openings, and coarse particles withdrawn from the container are comminuted to a fine particle size preferably with a wet comminuting device. By this method, fine particles are obtained with low energy consumption.

Abstract: This invention relates to a method for mashing starch-rich material, for example whole grain or partially crushed grain, when manufacturing alcohol. The method has a very low energy consumption, because the amount of water added to the starch-rich material in the beginning of the mashing stage is low. High pressure steam and a short processing time are used to keep the starch-rich material to water ratio during the processing stage below 1:2 because very little water is condensed from the water vapor during a short period. The mashed material is finally broken down by "shooting" the material from the reactor by using pressurized air.

Abstract: Starch-containing raw materials for the saccharification can be ground at a higher rate and with more economy of energy by mashing the material with hot water, pre-gelatinizing it and then grinding it in the shearing field of a rotor-stator machine having intermeshing radial surfaces. Preferably, enzymes are added already to the mash and hot stillage is used as hot water. Starting material having different grain sizes is previously screened and introduced into the process at different points.

Abstract: The invention is concerned with a method of processing seeds or cereal to accelerate natural germination in which a bed of seeds or cereal are steeped in water which is oxygenated by circulation therethrough of a stream of oxygenated air, the temperature of the bed is controlled during steeping by cooling the circulating oxygenated air, the body of water is drained from the bed, oxygenated air is passed through the bed to dry the seeds or cereal, and the temperature of the bed is controlled during the drying step whereby the bed of seeds or cereal is pregerminated.Advantages of the invention are that the seeds or cereal are in a condition ready for immediate germination when required but may be stored for a indefinite period of time. Also when the seeds or cereal are or is planted they can grow immediately since they have the correct moisture uptake, and further the germination and original growth phases are uniformly and actively promoted by the oxygenated reaction.

Abstract: A process of producing ethyl alcohol is disclosed in which the wort is formed by separately supplying to a fermentation tank (1) a moist particulate feed containing a component convertible to a fermentable sugar under pressure and at a temperature in excess of about 250.degree. F. (preferably using an auger feed having a restrictive outlet) which induces rapid conversion to fermentable sugar before the feed enters the wort, and (2) an aqueous liquor which mixes with the converted feed to form the wort which contains yeast or other microorganism for converting the fermentable sugar to ethyl alcohol. The firmentation process is desirably carried out continuously, a portion of the wort being continuously or periodically removed, and the solids removed therefrom to provide a beer which is distilled to remove alcohol and provide a sugar-containing aqueous liquor which is recycled to the fermentation tank.

Abstract: A process for producing hydrolyzates of a starch-containing feedstock for an alcoholic fermentation which comprises extrusion of a preliminary disintegrated feedstock at a temperature of 150.degree.-300.degree. C. under a pressure of 2.10.sup.5 -2.10.sup.8 Pa, followed by fermentative hydrolysis of the extrudate. The extrudate is mixed with an aqueous enzymatic solution and hydrolyzed for 30-60 minutes by creating direction vortical streams by means of a source thereof at a rotation speed of 1,000-6,000 r.p.m. with simultaneous change of their direction.An apparatus for the process according to this invention comprises, mounted downstream; a receiving bin, a lifting mechanism, balance, feeder, separator for separation of foreign matter, disintegrator, extruder and means for fermentative hydrolysis. This means is in the form of a cylindrical vessel with a cover.

Abstract: Brewer's wort is prepared by a process comprising the steps of forming at 82.degree. to 88.degree. C. an aqueous mash containing malted cereal, unmalted cereal and an effective amount of a starch liquefying thermostable alpha amylase; maintaining the mash at such temperature until a substantial amount of the cereal starch has been liquefied; cooling the mash to a temperature of 60 to 65.degree. C.; adding an effective amount of starch saccharifying diastatic enzyme to the mash; maintaining the resulting mixture at 60 to 65.degree. C. until a substantial amount of the cereal starch has been saccharified; then raising the temperature of the mash to at least 72.degree. C. and maintaining the mash at this temperature until the starch has been completely converted.

Abstract: Malt having a high content of alpha-1,6-hydrolase activity is prepared by germinating previously steeped barely until the average acrospire reaches a length of at least 11/4 times the average length of the kernals and it contains at least 55 units of alpha-1,6-hydrolase activity per gram of malt. The malt provides more complete hydrolyzing of starch to glucose and maltose, and it is useful in producing low carbohydrate beer, in producing distilled alcoholic beverages and in producing maltose syrup.