| 摘要 |
Low alcohol- or alcohol-free beverages, esp. low alcohol beer, are prepd. by fermenting the wort under aerobic conditions, e.g. with air or O2. Aerobic fermentation can take place at different temps. Minerals and growth matls. may be added. In beer mfr., the hops can be added before or after fermentation. The wort may be used as a concentrate. The yeast used in aerobic fermentation may be the same as the yeast used in anaerobic fermentation, or it may be a special micro-organism. The aerobically fermented drink is opt. subjected to CO2 saturation.The yeast growing under aerobic fermentation generates yeast matl. from the prim. alcohol formed, whereby the fermented liq. is depleted in alcohol. The yeast formed can be sepd. and worked to dry yeast or food.
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