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    • 2. 发明公开
    • Method and apparatus for secondary fermentation and vessel containing beverage
    • 二次发酵和含有饮料的饮料的方法和装置
    • EP0133346A3
    • 1986-08-20
    • EP84304490
    • 1984-06-29
    • Thomas, Keith RobertHarrison, Robert John
    • Thomas, Keith Robert
    • C12H01/00C12G01/06
    • C12G1/064C12N1/005
    • @ Where a beverage, e.g. beer, is pressurized by conventional techniques in a dispensing vessel (e.g. a barrel or a bottle) by secondary fermentation in that container using yeast, it is necessary to ensure that the yeast settles properly before the beverage is dispensed. This tends to restrict the usage of such beverage to places providing the required stable environment for settling to take place. In the present invention, the yeast is restrained, so that it cannot mix freely in the beverage but still has sufficient contact with the beverage for the fermentation to proceed. Such restraining can be achieved either by entrapping the yeast within a porous or partly porous container (3) immersed in the beverage, the porosity being such as to allow passage of the beverage but not the yeast particles, or by immobilising the yeast on a substrate 3' free or fixed within the vessel (2, 22).
    • 饮料如 啤酒通过常规技术在分配容器(例如桶或瓶)中通过在该容器中使用酵母的二次发酵而被加压,但是有必要确保酵母在饮料分配之前适当地沉降。 这往往将这种饮料的使用限制在提供稳定环境所需的稳定环境的地方。 在本发明中,酵母被抑制,使得它不能在饮料中自由混合,但仍然与用于发酵的饮料充分接触。 这样的约束可以通过将酵母包埋在浸入饮料中的多孔或部分多孔的容器(3)中,使孔隙率允许饮料通过而不是酵母颗粒,或通过将酵母固定在基底上来实现 3分钟内自由或固定在血管内(2,22)。
    • 6. 发明公开
    • Method and apparatus for secondary fermentation and vessel containing beverage
    • 程序和二次发酵和一个容纳饮料容器的完成。
    • EP0133346A2
    • 1985-02-20
    • EP84304490.0
    • 1984-06-29
    • Thomas, Keith RobertHarrison, Robert John
    • Thomas, Keith RobertHarrison, Robert John
    • C12H1/00C12G1/06
    • C12G1/064C12N1/005
    • @ Where a beverage, e.g. beer, is pressurized by conventional techniques in a dispensing vessel (e.g. a barrel or a bottle) by secondary fermentation in that container using yeast, it is necessary to ensure that the yeast settles properly before the beverage is dispensed. This tends to restrict the usage of such beverage to places providing the required stable environment for settling to take place. In the present invention, the yeast is restrained, so that it cannot mix freely in the beverage but still has sufficient contact with the beverage for the fermentation to proceed. Such restraining can be achieved either by entrapping the yeast within a porous or partly porous container (3) immersed in the beverage, the porosity being such as to allow passage of the beverage but not the yeast particles, or by immobilising the yeast on a substrate 3' free or fixed within the vessel (2, 22).
    • 其中饮料,E.G. 啤酒,通过常规技术在一个分配容器加压(例如桶或瓶)使用容器中酵母通过二次发酵没有,它必须确保没有酵母沉降饮料被分配之前正常。 这往往会限制寻求饮料的地方为解决发生提供所需的稳定的环境使用。 在本发明中,所述酵母被抑制,所以也不能自由地在饮料混合,但仍具有与饮料用于发酵进行充分的接触。 搜索约束可以通过浸在饮料的多孔或部分多孔容器(3)内包埋的酵母取得要么,孔隙率被检查,以允许饮料的通道而不是酵母颗粒,或通过固定在基板上的酵母 游离或固定的容器(2,22)内3分钟。