Fermentation of fruit juices
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United States of America Patent
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Nov 8, 2016
Grant Date -
Jul 24, 2014
app pub date -
Oct 5, 2012
filing date -
Oct 7, 2011
priority date (Note) -
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Abstract
A method of introducing yeast into a fruit juice such as grape must to be fermented is disclosed. The method comprises feeding dry yeast into a flowing stream of the fruit juice and delivering the flowing stream of fruit juice with the yeast in it to a mixer (10). The fruit juice and yeast emerging from the mixer is fed into a fermentation tank. The yeast can include nutrients selected from inactivated yeasts, yeast autolysates, yeast cell hulls, yeast extracts, amino acids, peptides, proteins, sterols, ergosterol, thiamin, biotin, pantothenic acid, niacin, riboflavin, pyridoxine, minerals and inorganic nitrogen in the form of ammonium salts.
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