METHOD FOR PRODUCING FERMENTED MALT BEVERAGE USING CEREALS TREATED WITH THIOPHANATE METHYL
Disclosed is a method for preventing the occurrence of the so-called "gushing" phenomenon in which foam spills out immediately after opening a bottle or can filled with a fermented malt beverage such as beer. Specifically disclosed is a method for producing a fermented malt beverage, chara...
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Main Author | |
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Format | Patent |
Language | English French Japanese |
Published |
09.12.2010
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Subjects | |
Online Access | Get full text |
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Summary: | Disclosed is a method for preventing the occurrence of the so-called "gushing" phenomenon in which foam spills out immediately after opening a bottle or can filled with a fermented malt beverage such as beer. Specifically disclosed is a method for producing a fermented malt beverage, characterized by using cereals treated with thiophanate methyl or wheat treated with prothioconazole. The cereals treated with thiophanate methyl are preferably cereals treated with thiophanate methyl after the flowering stage and before harvesting, and as the cereals, barley is preferred.
La présente invention concerne un procédé destiné à prévenir l'apparition d'un phénomène communément appelé « giclage » dans lequel de la mousse gicle immédiatement après l'ouverture d'une bouteille ou d'une cannette remplie d'une boisson maltée fermentée telle que de la bière. L'invention concerne spécifiquement un procédé de production d'une boisson maltée fermentée, caractérisé par l'utilisation de céréales traitées au thiophanate-méthyle ou du blé traité au prothioconazole. Les céréales traitées au thiophanate-méthyle sont de préférence des céréales traitées au thiophanate-méthyle après le stade de fleurage et avant la récolte, et parmi les céréales, l'orge est préférée. |
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Bibliography: | Application Number: WO2010JP03658 |