Beer of low alcohol content - obtd. by fermentation under carbon di:oxide atmos. and in the absence of oxygen

摘要

A wort obtd. from malt is fermented under an atmos. of pure CO2 in a vat from which O2 has been completely excluded before introduction of the wort, until the desired alcoholic content is obtd. The fermentation is pref. effected under a pressure of 0.1-3 bars, and the wort is pref. satd. with CO2 at the fermentation temp. before addn. to the CO2-filled vat. Pref. 0.25-0.351 of a thick paste of beer yeast is mixed with 1001 of the wort, and the fermentation is pref. at 4-7 degrees C. Despite the low alcohol content, the beer obtd. has the smell, taste, colour, and foaming propensity of a classical beer. The process is economical because it does not require a supplementary operation to remove a fraction of the alcohol.