Process for controlling the productivity of micro-organisms

Claim 2

A PROCESS FOR THE CONTINUOUS AND ACCELERATED PRODUCTION OF ALCOHOLIC BEVERAGES COMPRISING THE STEPS OF: A. CONTINUOUSLY PASSING A FERMETABLE LIQUID SUBSTRATE BY MEANS OF A HYDRAULIC PRESSURE THROUGH AT LEAST ONE REACTION BED LAYER CONSISTING ESSENTIALLY OF ENZYME-PRODUCING MICRO-ORGANISMS TO FERMENT THE LIQUID SUBSTRATE IN RETAINING SAID ORGANISMS TO FERMENT THE LIQUID SUBSTRATE IN A VERY SHORT CONTACT TIME OF A FEW MINUTES, AND TO OBTAIN AN ALCHOLIC BEVERAGE; AND B. REDUCING SUBSTANTIALLY TEMPORARILY OCCURING UNITENTIONAL VARIATIONS OF THE ISSUING SUBSTRATES PH AND FERMENTATION RATE BY CORRESPONDINGLY VARYING AT LEAST ONE OF THE FOLLOWING PARAMETERS: THE HYDRAULIC PRESSURE APPLIED TO THE SUBSTRATE AND TEMPERATURE OF THE SUBSTRATE.

Claim 3

A process according to claim 1 which is applied to the continuous flow fermentation of a wort or a must in a reaction layer containing yeast which includes maintaining a constant pH when a temporary decrease in the pH of the issuing substrate occurs by at least one of the two following measures: decreasing the hydraulic pressure and increasing the temperature of the substrate supplied.

Claim 4

A process according to claim 1 which is applied to the continuous flow fermentation of a wort or a must iN a reaction layer containing yeast which includes maintaining a constant pH when a temporary increase of the pH of the issuing substrate occurs by at least one of the following measures: increasing the hydraulic pressure, decreasing the temperature and adding yeast ot the substrate supplied.

Claim 5

A process according to claim 1 which is applied to the continuous flow of fermentation of a wort or must in a reaction layer containing yeast which includes maintaining a constant fermentation rate of the issuing substrate by varying in a range of 1:10 the hydraulic pressure of the substrate supplied.

Claim 6

A process according to claim 1 wherein the enzyme-producing micro-organism is yeast, and the liquid substrate is wort or must.

Claim 7

A process according to claim 1 wherein the pH of the substrate is maintained at a pH of about 4.4.

Claim 8

A process according to claim 6 wherein the hydraulic pressure is varied between about 0.5 to 2 atmospheres guage.

Claim 9

A process according to claim 1 wherein the fermenting step is carried out in the absence of glucose.

Claim 10

A process according to claim 1 wherein the pH is changed by about 1 by changing the temperature + or - 5*C.

Claim 11

A process according to claim 1 wherein the substrate is fermented wine and the micro-organism is an acid-forming yeast.

Claim 12

A process according to claim 1 wherein the reaction layer comprises at least two beds ranged in series, and the fermenting is carried out in two steps, the first step glycolytically and the second step aerobically.

Claim 13

A process according to claim 11 wherein the first and second steps of the fermenting process are carried out with a different enzyme system.

Claim 14

A process for the continuous and accelerated production of alcoholic beverages comprising the steps of: a. continually passing a fermentable liquid substrate of beer wort by means of hydraulic pressure through at least one reaction bed layer consisting essentially of enzyme-producing micro-organisms comprising yeast, the layer of yeast fixedly settled in front of a filter for retaining the yeast; b. fermenting the beer wort in a very short contact time of a few minutes; and c. conducting the fermented beer wort through the filter maintaining the pH constant and reducing substantially temporarily occurring unintentional variation of the issuing beer wort''s pH fermentation rate by varying the hydraulic pressure of the liquid substrate between about 0.5 and 2 atmospheres gauge, or the temperature of the substrate between about + or - 5*C for each change in the pH by 1.

Claim 15

A process for the continuous and accelerated production of alcoholic beverages comprising the steps of: a. continually passing a fermentable liquid substrate of beer wort by means of hydraulic pressure through at least one reaction bed layer consisting essentially of enzyme-producing micro-organisms comprising yeast, the layer of yeast fixedly settled in front of a filter for retaining the yeast; b. fermenting the beer wort in a very short contact time of a few minutes; and c. conducting the fermented beer wort through the filter maintaining the pH constant and reducing substantially temporarily occurring unintentional variation of the issuing beer wort''s pH fermentation rate by varying the hydraulic pressure of the liquid substrate between about 0.5 and 2 atmospheres gauge, or the temperature of the substrate between about + or - 5*C for each change in the pH by 1.

Claim 16

A process according to claim 1 wherein a decrease in the pH of the substrate is balanced by increasing the pressure between about 0.5 to 2.0 atmospheres.

Claim 17

A process according to claim 1 wherein a decrease in the pH of the substrate is balanced by warming the substrate, and an increase in the pH of the substrate is balanced by cooling the substrate.