Process for the manufacture of a naturally carbonated beverage
US4579739A · kind A · utility
4Cited by
0References
10Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Dec 13, 1983 |
| Grant date | Apr 1, 1986 |
| Priority date | — |
| Expiry date | Dec 13, 2003 |
Classification
- Technology area (CPC Y)Emerging Cross-Sectional Technologies
- CPC primaryY10S435/943
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A must is fermented with a combination of at least one yeast and at least one lactobacillus, the former being selected from the group of Saccharomyces cerevisiae and Kluyveromyces lactis and the latter being selected from the group of Lactobacillus casei and Lactobacillus hilgardii for their symbiotic ability and capability to produce a synergistic organoleptic effect which eliminates all after-taste of yeast. The must is inoculated such that the respective numbers of yeast germs and lactobacilli germs per ml have a ratio of from 1:10 to 1:500.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.