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4746518 Process for the preparation of alcoholfree drinks with a yeast aroma
Food, Feed and Beverage Products
4735807 METHOD
4742006
OF MAKING CEREAL WINE
FERMENTATION PROCESS FOR THE PRODUCTION OF FRUCTOSE FROM AQUEOUS MIXTURES OF FRUCTOSE AND GLUCOSE AND ZYMOMONAS MOBILIS MUTANTS WHICH CAN BE US E D F OR S UCH FERMENTATION
Ronal Thyfault 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.
Stephanie Bringer, Hermann Sahm, Jfederal Republic Of Germana assigned to Kernforschungsanlage Julich Gesellschaft mit beschrankter Haftung A method of producing fructose from aqueous glucose and fructose mixtures by fermenting in one step an aqueous mixture of fructose and glucose with a stable mutant of Zymomonas mobilis, and also producing the stable mutant of Zymomonas mobilis.
4738853 FOOD PRODUCTION
4746517
David F Horrobin, Surrey, United Kingdom assigned to Efamol Ltd
PRODUCTION OF BEER
A method of maintaining hens or other domesticated birds for egg production, comprises giving the birds feed supplemented with gamma-linolenic acid or one or more higher acids in the n-6 series, in the form of the free acid or as an ester,amide, phospholipid, salt or other physiologically acceptable derivative convertible in the bird's body to, or having the effect of, the free acid.
Paul Ducroo, Phalempin, France assigned to Gist-Brocades S A 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. 816
4735807 METHOD
4742006
OF MAKING CEREAL WINE
FERMENTATION PROCESS FOR THE PRODUCTION OF FRUCTOSE FROM AQUEOUS MIXTURES OF FRUCTOSE AND GLUCOSE AND ZYMOMONAS MOBILIS MUTANTS WHICH CAN BE US E D F OR S UCH FERMENTATION
Ronal Thyfault 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.
Stephanie Bringer, Hermann Sahm, Jfederal Republic Of Germana assigned to Kernforschungsanlage Julich Gesellschaft mit beschrankter Haftung A method of producing fructose from aqueous glucose and fructose mixtures by fermenting in one step an aqueous mixture of fructose and glucose with a stable mutant of Zymomonas mobilis, and also producing the stable mutant of Zymomonas mobilis.
4738853 FOOD PRODUCTION
4746517
David F Horrobin, Surrey, United Kingdom assigned to Efamol Ltd
PRODUCTION OF BEER
A method of maintaining hens or other domesticated birds for egg production, comprises giving the birds feed supplemented with gamma-linolenic acid or one or more higher acids in the n-6 series, in the form of the free acid or as an ester,amide, phospholipid, salt or other physiologically acceptable derivative convertible in the bird's body to, or having the effect of, the free acid.
Paul Ducroo, Phalempin, France assigned to Gist-Brocades S A 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. 816