Addition Of Enzyme Containing Material To Alcohol Containing Beverage To Stabilize, Purify, Or Prevent Turbidity Formation Patents (Class 426/12)
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Publication number: 20080026100Abstract: A method is described for the production of wine, comprising the steps of: a) preparing a grape must; b) subjecting said grape must to clarification; and c) subjecting said clarified grape must to alcoholic fermentation to obtain said wine; characterized in that it comprises the step of adding to said clarified grape must, in sequence 1) at least one tannin and 2) a lysozyme. The use of tannin and lysozyme according to the invention enables to eliminate the sulfiting step involved in traditional methods and the sulfite-free wine thus obtained exhibits good chemical and microbiological stability.Type: ApplicationFiled: July 26, 2007Publication date: January 31, 2008Applicant: Saint Simeon Marketing e Investimentos Lta.Inventors: Adalberto Villa, Attilio Bellachioma, Claudio Riponi, Tiberio Bruzzese
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Patent number: 7131370Abstract: The invention relates to a centrifugal separating device and method for clarifying must during wine production, especially with a separator (7). Gas and/or gelatine and/or other additives are added to the must that is clarified in the separating device after the must has passed through the separating device and before it passes through the constant pressure valve (13) of the separating device, as the must is discharged (9), in order to obtain flotation.Type: GrantFiled: December 30, 2000Date of Patent: November 7, 2006Assignee: Westfalia Separator AGInventors: Frank Schauz, Ulrich Schmid
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Patent number: 7115289Abstract: Fermented malt beverages with reinforced filling taste and fullness of mouthfeel are manufactured by addition of ?-glucosidase prior to a heat treatment in a wort production process in the course of manufacturing fermented malt beverages Production of acetic acid can be reduced by addition of ?-glucosidase in the fermentation process in the high gravity brewing of beer. Further, low-calorie beers are manufactured by the method in which ?-glucosidase is added in the fermentation process in brewing of beer and thereby real fermentation degree is enhanced.Type: GrantFiled: July 3, 2003Date of Patent: October 3, 2006Assignees: Amano Enzyme Inc., National Research Institue of BrewingInventors: Kazuo Sato, Akihiro Mizuno, Nobuhiko Mukai, Hitoshi Amano
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Publication number: 20040115306Abstract: The invention relates to a method for the prevention or reduction of haze in a beverage by the addition of an prolyl-specific endoprotease and to new beverages obtainable by the method according to the invention. It also relates to new endoproteases. Sequence information of a genomic DNA, cDNA as well as protein sequenses.Type: ApplicationFiled: June 6, 2003Publication date: June 17, 2004Inventors: Michel Lopez, Luppo Edens
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Publication number: 20040037919Abstract: The invention relates to a method for determining the color of wine from grapes. The method involves digesting the grapes in a pectolytic enzyme solution and a sulfur dioxide solution; diluting the solution with diluted acid and spectrophometric reading of the resulting solutions. The invention also relates to a program that calculates the probable color of the wine based on the spectroscopic data and physical-chemical parameters of the wine.Type: ApplicationFiled: March 24, 2003Publication date: February 26, 2004Inventor: Jose Pascual Gracia Romeo
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Publication number: 20030165592Abstract: A method of making wine which involves the use of a protease to eliminate heat-unstable proteins, which cause heat-induced haze or precipitate. The protease can be used at any stage of the wine making process, but it is more advantageous to used the protease at the beginning of fermentation before the generation of inhibitive factors. A wine treated with a protease under this condition can replace a substantial amount of bentonite that is normally required for heat stabilization of the wine. By hydrolyzing the fruit protein, protease can be used as an anti-foam agent in fruit juices and during fermentation of fruit juices.Type: ApplicationFiled: February 28, 2002Publication date: September 4, 2003Inventors: Daqing Sun, Jack N. Harris
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Publication number: 20030157217Abstract: The invention relates to a process for producing beer having an improved flavour stability by adding an oxygen scavenging enzyme prior to and/or during the mashing stage of the brewing. Representatives of such oxygen scavenging enzymes are for instance glucose-oxidase and polyphenyloxidases like laccase. The flavour quanity of the “treated” beer was essentially better than the flavour quality of the control beer.Type: ApplicationFiled: November 12, 2002Publication date: August 21, 2003Inventors: Diederik Johannes Maria Schmedding, Henk Hennink, Marinus Johannes Martinus Cornelis Van Gestel, Christopher John Smith
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Publication number: 20020164399Abstract: The invention relates to a process for the production of alcoholic beverages such as beer or whiskey with a mixture of enzymes comprising an endo-&bgr;(1,4)-xylanase, an arabinofuranosidase, an alpha-amylase, an endo-protease and a &bgr;-(1,3; 1,4)-glucanase, and optionally, a saccharifying amylase and/or an exopeptidase. Preferable are mixtures in which the enzymes which are necessary in the brewing process are provided by transgenic seeds. Only a minor amount of malt may be necessary for flavour and color.Type: ApplicationFiled: October 4, 2001Publication date: November 7, 2002Applicant: MOGEN INTERNATIONAL NVInventors: Jerome Souppe, Robert Franciscus Beudeker
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Patent number: 6391296Abstract: A method of stabilizing a useful protein by mixing a useful protein and an aqueous solution of a compound having the basic structure of arabic acid, and a stabilizied useful protein compositon containing a useful protein and a compound having the basic structure of arabic acid; gum arabic is preferred as a compound having the basic structure of arabic acid, and examples of a useful protein include cytokine and interferon; and a production method for canine interferon-&ggr; and stabilization thereof.Type: GrantFiled: April 26, 1999Date of Patent: May 21, 2002Assignee: Toray Industries, Inc.Inventors: Fumiyoshi Okano, Katsushige Yamada, Masatoshi Watanabe, Naomi Hara, Akira Yanai
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Patent number: 6303326Abstract: The present invention includes the characterization of the major salivary protein or enzyme of the corn earworm Helicoverpa zea for triggering resistance to bacterial blight and frogeye leafspot in soybeans and for triggering resistance to insects in tomatoes. The invention includes an enzyme or a novel protein secreted from the salivary glands of certain insects including the saliva of species belonging to the order Hymenoptera and Lepidoptera. The regurgitant of Helocoverpa zea obtained from the functional salivary glands contains a protein that possesses glucose oxidase activity. The amino acid sequence of the protein is unique and when the protein is applied to plants, it triggers disease and insect resistance systematically. The physical and kinetic attributes of the enzyme are a pH of 7.0, a pI of 4.4 and a molecular weight of 88 kd. The km and Vmax of the enzyme for glucose is 26.9 mmol and 26.7 &mgr;mol min−1 mg−1, respectively.Type: GrantFiled: December 3, 1998Date of Patent: October 16, 2001Assignee: University of ArkansasInventors: Gary W. Felton, Mary C. Mathews, Jianlong Bi, John B. Murphy
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Patent number: 6284518Abstract: This invention relates to the production of Leuconostoc oenos or Lactobacillus spp., preferably Lactobacillus plantarum, Lactobacillus hilgardii, Lactobacillus brevis or Lactobacillus casei biomass in novel synthetic media (which are free of fruit or vegetable or other natural juices). A key feature of the invention is the use of a fructose/glucose mixture where fructose is the primary carbohydrate source, as opposed to the more typical use of glucose or lactose. Fructose/glucose mixtures containing between 3% to about 45% glucose can be employed, preferably the amount is between about 5% and about 40% glucose. Most preferably, the amount of glucose is less then 20% of the mixture.Type: GrantFiled: February 22, 1995Date of Patent: September 4, 2001Assignee: Cornell Research Foundation, Inc.Inventors: Thomas Henick-Kling, Sibylle Krieger
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Patent number: 6238880Abstract: A process for the production of a biological product having a stabilization effect on the protein precipitations of white wines, characterized in that it consists in carrying out an enzymatic digestion of invertase of Saccharomyces cerevisiae by hydrolysis to obtain the biological product of stabilization.Type: GrantFiled: January 25, 1999Date of Patent: May 29, 2001Assignee: Societe d'Applications de Recherches et de Conseils OenologiquesInventors: Virginie Moine, Denis Dubourdieu
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Patent number: 6117459Abstract: The invention relates to new regenerable filtration adjuvants which are usable for the filtration of liquids, particularly beer at the end of the secondary fermentation storage, characterized in that they comprise synthetic or natural incompressible polymer grains or natural incompressible grains grains having a sphericity coefficient varying between approximately 0.6 and 0.9. The invention also relates to a method for regenerating a filtration adjuvant.Type: GrantFiled: January 12, 1998Date of Patent: September 12, 2000Assignees: Interbrew, Krontec SAInventors: Erik Van Den Eynde, Jacques Hermia, Georges Rahier
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Patent number: 5993865Abstract: The present invention concerns a beverage containing proteins and/or peptides and is characterized in that it contains Cereal-LT and/or homologues as herein defined and/or a modified Cereal-LTP fraction obtainable from the Cereal-LTP and/or homologues by heating, boiling and/or mashing the Cereal-LTP and/or homologues in water at a pH between 3 and 7. The invention also concerns a method for preparing it and a use of a foam-forming additive.Type: GrantFiled: June 26, 1996Date of Patent: November 30, 1999Assignee: Carlsberg A/SInventors: Lene M.o slashed.lskov Bech, Steen Bech S.o slashed.rensen, Pia Vaag, Marianne Muldbjerg, Thorkild Beenfeldt, Robert Leah, Klaus Breddam
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Patent number: 5955070Abstract: The invention provides micro-organism strains of the Geotrichum candidum family, obtainable by selecting and cloning natural strains of the micro-organism, and which have the following properties: a lipase activity of less than 2.5.multidot.10.sup.-7 nKat per cell; a substantially complete inhibition of undesirable flora developing during malting; and a lack of mutagenic activity as measured by the Ames test.Type: GrantFiled: January 26, 1998Date of Patent: September 21, 1999Assignee: Institut Francais des Boissons de la BrasserieInventors: Patrick Boivin, M'Baka Malanda
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Patent number: 5639493Abstract: A method is disclosed of preparing a colorless, clear beer by a method including ultrafiltration and the addition of dextrins, bittering agents and a foam enhancer. Methods of preparing improved nonalcoholic malt beverages and making natural beer foaming components also are disclosed.Type: GrantFiled: June 7, 1995Date of Patent: June 17, 1997Assignee: Miller Brewing CompanyInventors: Matthew L. Tripp, Sydney Rader, David S. Ryder
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Patent number: 5510125Abstract: To remove selectively particularly sugar from nonalcoholic or alcoholic beverages, first the sugar is either carried away in the permeate in a membrane separation unit (2) by suitable choice of membrane (4) or is retained in the retentate. Afterward, the sugar is removed from the permeate or from the retentate with the help of a device (5) for substance removal or substance conversion. Next the substances remaining in the permeate or in the retentate after the removal of the sugar are fed back into the process or the final product. With the process according to the invention, a high selectivity and an improvement in quality of the final product with high economic efficiency of the unit is achieved (FIG. 1).Type: GrantFiled: January 24, 1995Date of Patent: April 23, 1996Assignee: Bucher-Guyer AG MaschinenfabrikInventor: Walter Gresch
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Patent number: 5362501Abstract: The present invention is directed to a novel method, composition and device for removing dissolved oxygen from solutions containing alcohols and/or acids. By removing oxygen from various products, the present invention is an effective antioxidant for beverages and food products, as well as for industrial and commercial solutions containing alcohols and/or acids.Type: GrantFiled: February 11, 1991Date of Patent: November 8, 1994Assignee: Oxyrase, Inc.Inventors: James C. Gopeland, Howard I. Adler, Weldon D. Crow
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Patent number: 5306634Abstract: The ALDC derivative is produced by treating ALDC in an aqueous medium with glutaraldehyde in defined proportions with optional subsequent immobilization. The ALDC derivative which is used in beer fermentation exhibits a satisfactory stability at low pH.Type: GrantFiled: February 1, 1993Date of Patent: April 26, 1994Assignee: Novo Nordisk A/SInventor: Sven Pedersen
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Patent number: 5106633Abstract: A food-grade oxygen scavenger for removing oxygen from foods and beverages in containers is prepared by immobilizing dried yeast containing at least 92% dry matter in a solid material such as wax or paraffin. The solid material allows for very slow penetration of water and permits the yeast to contact only water that penetrates therethrough. The immobilized yeast is coated on an inside surface of a container or on a surface of a closure such as a stopper that is on the inside of the container when closed. After adding a food or beverage and closing the container, the immobilized yeast removes oxygen from the container. The closed container and its contents can be pasteurized and the yeast retain sufficient viability to remove oxygen.Type: GrantFiled: January 10, 1991Date of Patent: April 21, 1992Assignee: Gist-Brocades NVInventors: Luppo Edens, Farrokh Farin, Antonius F. Ligtvoet, Johannes B. Van Der Plaat
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Patent number: 5071660Abstract: Novel packaging in a process for producing same is disclosed whereby oxygen from the interior of an enclosed container is scavenged by introducing into the container the enzyme, alcohol oxidase and its substrate, alcohol.Type: GrantFiled: September 11, 1990Date of Patent: December 10, 1991Assignee: Phillips Petroleum CompanyInventors: Thomas R. Hopkins, Vickie J. Smith, Dennis S. Banasiak
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Patent number: 5055308Abstract: A preparation is provided by drying an aqueous medium containing acid urease and dextrin whose dextrose equivalent is not less than 20. Thus obtained preparation can be used in a good workability for degrading or eliminating urea in alcoholic beverages because of a good compatibility in them.Type: GrantFiled: November 13, 1989Date of Patent: October 8, 1991Assignee: Takeda Chemical Industries, Ltd.Inventors: Shohei Fujinawa, Harumasa Iizuka, Seiichi Kodama, Hideo Yada
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Patent number: 5043276Abstract: DNA strand having an ability in biotechnological production of .alpha.-acetolactate decarboxylase is disclosed. The DNA strand is characterized in that it has a nucleotide sequence coding for a polypeptide whose amino acid sequence is substantially from A to B of FIG. 1 and which has .alpha.-acetolactate decarboxcylase activity. Also disclosed is a yeast which belongs a Saccharomyces cerevisiae and which has been transformed by the DNA strand. The yeast is characterized by the fact that its .alpha.-acetolactate producing ability is reduced, and will thus produce an alcoholic liquor such as beer which contains no or little diacetyls which have come from their precursor, namely .alpha.-acetolactate.Type: GrantFiled: April 20, 1989Date of Patent: August 27, 1991Assignee: Kirin Beer Kabushiki KaishaInventors: Shigeyuki Yamano, Junichi Tanaka, Takashi Inoue
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Patent number: 5035902Abstract: The present invention relates to processes for enzymatically hydrolysing protein in a protein-containing liquid, comprising the step of hydrolysing the protein with an enzymatic amount of a Candida enzyme preparation, in the absence of non-indigenous beer wort protein concentrations sufficient to substantially increase foam stability in the liquid. The invention also extends to a proteolytic, Candida enzyme preparation substantially free of beer wort proteins.Type: GrantFiled: June 12, 1989Date of Patent: July 30, 1991Assignee: Labatt Brewing Company LimitedInventors: Carl Bilinski, Hoyeon Choi, Keith Mussar
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Patent number: 5000966Abstract: Ethyl carbamate in an alcoholic liquor is decomposed by contacting the alcoholic liquor with a culture broth or processed matter thereof obtained from a microorganism which belongs to the genus Gluconobacter, Flavobacterium, Arthrobacter, Achromobacter, Alcaligenes, Pseudomonas, Klebsiella, Rhodotorula, Rhodosporidium, Trichosporon or Candida, and is capable of decomposing ethyl carbamate. The alcoholic liquor is improved in quality, and has a low ethyl carbamate content.Type: GrantFiled: December 9, 1988Date of Patent: March 19, 1991Assignee: Takeda Chemical Industries, Ltd.Inventors: Yasuhiro Sumino, Shigeya Kakimoto, Shun-ichi Akiyama
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Patent number: 4975289Abstract: The present invention relates to a method of reducing an off-flavor in foods containing medium chain aldehydes characterized in that said foods are brought into contact with acetic acid bacteria or immobilized acetic acid bacteria (Acetobacter aceti, Gluconobacter suboxydans) in a state that said acetic acid bacteria substantially does not proliferate, and a method of reducing an off-flavor in foods containing alcohols and medium chain aldehydes characterized in that said foods are brought into contact with acetic acid bacteria of which membrane-bound alcohol dehydrogenase has been deactivated.Type: GrantFiled: September 25, 1989Date of Patent: December 4, 1990Assignee: House Food Industrial Company LimitedInventors: Minoru Ameyama, Osao Adachi, Atsushi Yasuda, Yukihiro Nomura
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Patent number: 4970153Abstract: Lactobacillus fermentum TK 1214 produces an acid urease that is useful in decomposing urea that gives an objectionable taste when present in fermented foods. The urease produced has an optimum activity at a pH of 2.8-4.0 and at a temperature of about 60.degree. C. The fermented foods may be treated with either intact cells or a cell extract of the microorganism, either during fermentation of the foods or after fermentation has been completed.Type: GrantFiled: February 3, 1988Date of Patent: November 13, 1990Assignees: Nagase & Co., Ltd., Nagase Biochemicals, Ltd.Inventors: Kyoichi Kobashi, Sachiko Takebe, Takefumi Kobayashi, Suehiro Honda, Kiyoshi Kusai, Hideo Mishima
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Patent number: 4957749Abstract: The present invention relates to a process for removing both molecular and free-radical oxygen from foodstuff materials capable of being degraded by oxidation. The invention is accomplished by the incorporation into foodstuff materials of an enzyme composition containing an oxidase and its substrate, catalase and superoxide dismutase.Type: GrantFiled: May 14, 1986Date of Patent: September 18, 1990Assignee: Oleofina, S.A.Inventors: Jean-Paul Prieels, Charles Maschelein, Marc Heilporn
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Patent number: 4954354Abstract: Novel packaging in a process for producing same is disclosed whereby oxygen from the interior of an enclosed container is scavenged by introducing into the container the enzyme, alcohol oxidase and its substrate, alcohol.Type: GrantFiled: June 10, 1988Date of Patent: September 4, 1990Assignee: Phillips Petroleum CompanyInventors: Thomas R. Hopkins, Dennis S. Banasiak
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Patent number: 4844911Abstract: Alcoholic liquors containing carbamide are treated with the urease which has the optimal pH for the activity in an acid region, especially in the region of pH2 to 5. By such treatment, the carbamide can be completely decomposed and removed from the alcoholic liquors in a much smaller amount of urease and in a short time as compared with a conventional treatment according to a urease having the optimal pH in the neutral to alkaline region. This method is more advantageous from the viewpoint of practical use and the quality of the thus obtained alcoholic liquors are superior to that obtained by the conventional treatment.Type: GrantFiled: October 14, 1987Date of Patent: July 4, 1989Assignees: Takeda Chemical Industries, Gekkeikan Sake Company, Ltd.Inventors: Shigeya Kakimoto, Yasuhiro Sumino, Hideaki Yamada, Satoshi Imayasu, Eiji Ichikawa, Tetsuyoshi Suizu
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Patent number: 4746517Abstract: A process for improving the filterability of wort or beer comprising treating said wort or beer with an enzymatic product produced by Disporotrichum dimorphosporm exhibiting xylanase activity in an amount effective to improve the filterability.Type: GrantFiled: December 2, 1986Date of Patent: May 24, 1988Assignee: Gist-Brocades S.A.Inventor: Paul Ducroo
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Patent number: 4735807Abstract: A method of making cereal wine includes mixing a ground cereal grain, sugar, amylase enzyme, yeast nutrient, wine tannin, and a sanitizing agent in water. After a time delay, started yeast is added to the mixed ingredients which are occasionally stirred as fermentation occurs. The solids portion of the mixed ingredients are allowed to settle to the bottom of a liquid portion which is drained off and stored in a separate tank. The wine is periodically racked and is deemed ready for bottling in approximately nine months.Type: GrantFiled: November 6, 1986Date of Patent: April 5, 1988Inventor: Ronald Thyfault
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Patent number: 4725540Abstract: A process for the preparation of histaminase, respectively a histaminase containing material, is described. Histaminase is a diamine-oxidase which metabolizes histamine.According to the process at least one microorganism which produces in its cells histaminase, is cultivated and as soon as a sufficient number of microorganisms has grown, the microorganisms are isolated from the culture medium. Adhering culture medium is removed from the microorganisms and the microorganism cells are broken up and comminuted.The product can be dried in the vacuum, cooled and stored or it can be used to produce products having a higher content of histaminase or to produce a pure histaminase.Preferably a mixture of microorganisms is cultivated which contains at least one microorganism selected from the group lactobacillus and at least one yeast selected from the group candida.Type: GrantFiled: July 1, 1985Date of Patent: February 16, 1988Assignee: Emil UnderbergInventors: Emil Underberg, Andreas Lembke
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Patent number: 4708875Abstract: Fermented alcoholic products such as wine and beer are produced having a low diacetyl content by decomposing acetolactate with an enzyme. The enzyme is preferably acetolactate decarboxylase contained by Aerobacter aerogenes. The enzyme, in free or immobilized state, may be added during main fermentation or after main fermentation during maturation such as when carrying out malo-lactic fermentation.Type: GrantFiled: March 15, 1982Date of Patent: November 24, 1987Assignee: De Forenede Bryggerier A/SInventors: Sven E. Godtfredsen, Martin Ottesen, Bent A. Larsen
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Patent number: 4675192Abstract: A method of making wheat wine includes mixing wheat, sugar, yeast nutrient, wine tannin, pectic enzyme and sodium bisulfite in water. After a time delay, started yeast is added to the mixed ingredients which are occasionally stirred as fermentation occurs. The solids portion of the mixed ingredients are allowed to settle to the bottom of a liquid portion which is drained off and stored in a separate tank. The wine is periodically racked and is deemed ready for bottling in approximately nine months.Type: GrantFiled: December 13, 1985Date of Patent: June 23, 1987Inventor: Ronald Thyfault
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Patent number: 4617273Abstract: A novel alpha-acetolactate decarboxylase enzyme product with improved stability is provided. The novel enzyme is produced in high levels by cultivation of Bacillus strains selected from the group consisting of Bacillus brevis and Bacillus licheniformis ATCC 11031, ATCC 12759, ATCC 12713, ATCC 11946, ATCC 27326, NRRL B-3751, NCTC 2120, NCTC 8721, NCIB 6816, NCIB 8537 and NCIB 11868.Type: GrantFiled: June 1, 1984Date of Patent: October 14, 1986Assignee: Novo Industri A/SInventors: Frank Olsen, Knud Aunstrup
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Patent number: 4478854Abstract: 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.Type: GrantFiled: May 3, 1983Date of Patent: October 23, 1984Assignee: Novo Industri A/SInventors: Jens L. Adler-Nissen, Henrik Gurtler, Georg W. Jensen, Hans A. S. Olsen, Steen Riisgaard, Martin Schulein
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Patent number: 4459312Abstract: Living, fermentable yeast cells are prepared having an enzyme or mixture of enzymes coupled thereto. Enzyme coupling is carried out by contacting at least partially dehydrated living yeast cells with an aqueous enzyme solution to cause the yeast cells to rehydrate and a layer of enzyme to form on the surface of the yeast cells, and than contacting the rehydrated yeast cells with an enzyme-precipitating solution which optionally contains a cross-linking agent to cause the enzyme to become attached to the yeast cells. An aqueous solution of tannin is preferably the enzyme-precipitating solution and gluardialdehyde is preferably the cross-linking agent. Pepsin coupled to Saccharomyces yeast, when used to ferment grape must to produce wine, results in practically foam-free attenuation, quicker fermentation and better self-clarification. Saccharomyces yeast having amgloglucosidase coupled thereto may be used to ferment beer wort to produce a diet beer.Type: GrantFiled: June 2, 1981Date of Patent: July 10, 1984Assignee: C. H. Boehringer SohnInventor: Winfried Hartmeier
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Patent number: 4439455Abstract: The filterability of wine and must obtained from grapes infected with the mold Botrytis cinerea is improved by treatment thereof with an enzyme product produced by cultivating the microorganism Trichoderma harzianum. The enzyme product exhibits both alpha- and beta-glucanase activity.Type: GrantFiled: June 10, 1982Date of Patent: March 27, 1984Assignee: Novo Industri A/SInventor: Jean-Claude Villettaz
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Patent number: 4414334Abstract: Removal of ambient oxygen from aqueous liquids is effectively catalyzed by enzymatic deoxygenation systems comprising alcohol oxidase in the presence of alcohol optionally with catalase. Suitable deoxygenation systems described can be used to alleviate corrosion and oxidative degradation in areas such as oil field fluids, circulating water systems, water storage tanks, alcoholic beverages and foodstuffs. As desired, the enzymatic systems can be immobilized on supports or used in solution.Type: GrantFiled: August 7, 1981Date of Patent: November 8, 1983Assignee: Phillips Petroleum CompanyInventor: Donald O. Hitzman
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Patent number: 4411914Abstract: This invention relates to a process for the production of a colloidally sle beer. More particularly, the object of the invention is to modify the common method of preparation of beer, in order to improve the colloidal stability of the beer, i.e. in order to reduce the colloidal turbidity in the beer.A sufficient proportion of polyphenoloxidase is added to the brew or to the wort for precipitating the polymers formed by oxidation of the polyphenols by said polyphenoloxidase, jointly with the proteins in presence, the obtained precipitate being separated by filtration after the oxidation of the malt.Type: GrantFiled: December 3, 1981Date of Patent: October 25, 1983Assignee: Compagnie Internationale de Participation et d'Investissement Cipari S.A.Inventors: Andre F. O. Devreux, Janis Jerumanis
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Patent number: 4346113Abstract: A continuous process for the production of alcohol and yeast biomass by reaction in a uniform fermenting mixture of a sugar-bearing, aqueous slurry, starter yeast, yeast nutrients and an oxygen-bearing gas, wherein the yeast is a flocculating, bottom yeast, the portion of the wort which remains after separation of the alcohol-bearing medium therefrom, is recycled to the fermenting mixture, the oxygen-bearing gas is dispersed homogeneously throughout the fermenting mixture, and is introduced to maintain a mean-free oxygen concentration not greater than 1 ppm in the aqueous phase, and the process is controlled to maintain the measurable free sugar concentration in the fermenting mixture at a level which does not exceed 0.1 percent by weight, and to maintain the active yeast concentration in the fermenting mixture between 100 and 110 percent of the specific degree of fermentation.Type: GrantFiled: September 18, 1980Date of Patent: August 24, 1982Assignee: UHDE GmbHInventors: Uwe Faust, Paul Prave, Beate Dorsemagen, Norbert Hofer
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Patent number: 4327115Abstract: The present invention relates to a method for the clarification and removal of hazes from fresh, pasteurized, and fermented fruit juices by the use of honey as a clarifying agent, or alternatively, the treatment of the unclarified juice with both tannin and honey in instances where the natural fruit juice tannins are low. Furthermore, these clarification processes can be used in conjunction with presently used clarification processes, such as enzyme treatment, to shorten the clarification period.Type: GrantFiled: June 17, 1980Date of Patent: April 27, 1982Assignee: Cornell Research Foundation, Inc.Inventor: Robert W. Kime
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Patent number: 4181742Abstract: Most beers brewed with the addition of cysteine proteases, such as papain, ficin or bromelain, for the purpose of chillproofing develop a tendency to gush or foam excessively after being stored in bottles and cans for 1 to 3 months. This gushing tendency is obviated by adding during the beer manufacturing process a special kind of acid protease whose proteolytic activity is specifically inhibited by the pepsin inhibitor S-PI from Streptomyces naniwaensis.Type: GrantFiled: June 15, 1978Date of Patent: January 1, 1980Assignee: Asahi Breweries, Ltd.Inventors: Goh Horiuchi, Seizo Yabuuchi, Satoru Suzuki, Mikio Amaha
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Patent number: 4118515Abstract: An aqueous papain solution having improved storage stability for preventing cold turbidity in beer is prepared by dissolving sodium metabisulphite in water, adjusting the pH with sodium hydroxide to about 4.85, adding papain to obtain a turbid solution, clarifying the turbid solution and adding sucrose while stirring. The papain solution contains by weight 20 to 60% sucrose, 1.5 to 3% sodium metabisulphite and 1 to 35% papain.Type: GrantFiled: December 15, 1976Date of Patent: October 3, 1978Assignee: Ciba-Geigy CorporationInventors: Gunter Rommele, Ruth Hagemann
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Patent number: 4110163Abstract: A beta-glucanase is prepared through the cultivation of Aspergillus phoenicis (Cda.) Thom or Aspergillus saitoi var Kagoshimaensis. This enzyme hydrolyzes the beta glucan of barley and can be employed to adjust the viscosity of wort and beer, through incorporation of the enzyme in mash or beer.Type: GrantFiled: October 6, 1976Date of Patent: August 29, 1978Assignee: Novo Industri A/SInventors: Kirsten Hjortshoj, Knud Aunstrup
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Patent number: 4038419Abstract: An enzyme protease derived from induced fermentation of Streptomyces fradiae is used to clarify the actual or potential turbidity of an aqueous liquid such as a beverage by adding the enzyme to the liquid in an amount such that the enzyme activity is 200,000 to 20,000,000 UA per Hl. of the liquid. Some advantages of using this protease enzyme are that it is autodestroying and is not present in a beverage after storage, that it has low toxicity and that it can be sterilized by dry heat without significant loss in activity.Type: GrantFiled: May 6, 1975Date of Patent: July 26, 1977Assignee: Instituto de Farmacologia Espanola, S.L. (Fundacion Marques de Urquijo)Inventor: Ricardo Segura Ferns
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Patent number: 4013514Abstract: Water-insoluble, biologically active conjugates for use in a reactor core of a flow-through reactor are prepared by covalently bonding an enzyme directly to a fibrous dialdehyde cellulose such as cotton. Preferably the fibrous cellulose is placed in the reactor core of a flow-through reactor before or after it is treated with periodic acid solution to convert glucose units thereof to units containing dialdehyde groups. Thereafter, an enzyme solution is passed through the resultant dialdehyde cellulose to bind the enzyme to the cellulose.Type: GrantFiled: January 2, 1974Date of Patent: March 22, 1977Assignee: Monsanto CompanyInventors: Bernard S. Wildi, Lloyd E. Weeks
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Patent number: 3940498Abstract: Undesirable protein and polyphenol molecules are removed from aqueous liquids or suspensions, such as wort, wine, or beer, by contacting the liquid with acid-treated synthetic magnesium silicates containing less than about 14% magnesium oxide. The resultant liquid is more resistant to chill haze formation. Even better results are obtained if a polyamide is blended with the acid-treated synthetic silicate prior to contact with the liquid. A filter aid, such as diatomite, can also be combined with the acid-treated synthetic magnesium silicate and/or the blends containing the polyamide.Type: GrantFiled: September 3, 1974Date of Patent: February 24, 1976Assignee: Johns-Manville CorporationInventors: Elbert Roy Butterworth, Willard John Duensing