GB2168997A - Production of alcoholic beverages and kits therefor - Google Patents
Production of alcoholic beverages and kits therefor Download PDFInfo
- Publication number
- GB2168997A GB2168997A GB08530892A GB8530892A GB2168997A GB 2168997 A GB2168997 A GB 2168997A GB 08530892 A GB08530892 A GB 08530892A GB 8530892 A GB8530892 A GB 8530892A GB 2168997 A GB2168997 A GB 2168997A
- Authority
- GB
- United Kingdom
- Prior art keywords
- fermentation
- clarifying agent
- clarifying
- yeast
- ingredients
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 235000013334 alcoholic beverage Nutrition 0.000 title claims abstract description 9
- 238000004519 manufacturing process Methods 0.000 title description 5
- 238000000855 fermentation Methods 0.000 claims abstract description 65
- 230000004151 fermentation Effects 0.000 claims abstract description 65
- 239000008395 clarifying agent Substances 0.000 claims abstract description 43
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 30
- 239000000203 mixture Substances 0.000 claims abstract description 24
- 239000000758 substrate Substances 0.000 claims abstract description 23
- 239000004615 ingredient Substances 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 11
- 230000000694 effects Effects 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 244000303040 Glycyrrhiza glabra Species 0.000 claims description 12
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 12
- 235000010418 carrageenan Nutrition 0.000 claims description 12
- 239000000679 carrageenan Substances 0.000 claims description 12
- 229920001525 carrageenan Polymers 0.000 claims description 12
- 229940113118 carrageenan Drugs 0.000 claims description 12
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims description 12
- 235000011477 liquorice Nutrition 0.000 claims description 12
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 12
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical group CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 7
- 235000010413 sodium alginate Nutrition 0.000 claims description 7
- 239000000661 sodium alginate Substances 0.000 claims description 7
- 229940005550 sodium alginate Drugs 0.000 claims description 7
- 238000005352 clarification Methods 0.000 claims description 5
- 238000010790 dilution Methods 0.000 claims description 4
- 239000012895 dilution Substances 0.000 claims description 4
- 239000004033 plastic Substances 0.000 claims description 2
- 229920003023 plastic Polymers 0.000 claims description 2
- 102000004169 proteins and genes Human genes 0.000 claims 1
- 108090000623 proteins and genes Proteins 0.000 claims 1
- 235000013405 beer Nutrition 0.000 description 19
- 239000000843 powder Substances 0.000 description 14
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 4
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 4
- 241001123227 Saccharomyces pastorianus Species 0.000 description 3
- 235000014101 wine Nutrition 0.000 description 3
- 229910002092 carbon dioxide Inorganic materials 0.000 description 2
- 239000001569 carbon dioxide Substances 0.000 description 2
- 235000019987 cider Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000020030 perry Nutrition 0.000 description 2
- 239000001828 Gelatine Substances 0.000 description 1
- 241000206672 Gelidium Species 0.000 description 1
- 235000015197 apple juice Nutrition 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000019985 fermented beverage Nutrition 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000019674 grape juice Nutrition 0.000 description 1
- 108010059642 isinglass Proteins 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 229910052627 muscovite Inorganic materials 0.000 description 1
- 150000002894 organic compounds Chemical class 0.000 description 1
- 235000015206 pear juice Nutrition 0.000 description 1
- 239000000021 stimulant Substances 0.000 description 1
- 210000005253 yeast cell Anatomy 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C11/00—Fermentation processes for beer
- C12C11/11—Post fermentation treatments, e.g. carbonation, or concentration
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C11/00—Fermentation processes for beer
- C12C11/003—Fermentation of beerwort
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C13/00—Brewing devices, not covered by a single group of C12C1/00 - C12C12/04
- C12C13/10—Home brew equipment
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G1/00—Preparation of wine or sparkling wine
- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
A method of fermenting a fermentable substrate with yeast to produce an alcoholic beverage in which an organic non-proteinaceous clarifying agent is present in the fermentation mixture from the beginning of fermentation, the amount of clarifying agent being sufficient to exert a clarifying effect on the product obtained at the conclusion of fermentation. An ingredients kit and a fermentation kit for home fermentation are also described.
Description
SPECIFICATION
Production of alcoholic beverages and kits therefor
This invention is concerned with the yeast fermentation of suitable substrates to produce alcoholic beverages, more particularly beer and wine, and with kits for carrying out such fermentation, particularly in the home.
In the following description reference will largely be made to the production of beer, but the particular matter with which the present invention is concerned, that is clarification of the beverage as initially produced, also arises in the production of other fermented beverages, such as wine, cider and perry, and the present invention is equally applicable to the latter.
Beer as initially obtained, that is on completion of fermentation, is cloudy, and it is conventional to clarify it. In conventional brewing practice, this is done by the addition of one or more organic clarifying agents, such as isinglass ("finings"), gelatine, sodium alginate or carrageenan.
Alternatively, or in addition, the initially produced beer may be removed from the fermentation vessel and introduced into another vessel with an additional quantity of fermentable substrate, usually sugar, so that a secondary fermentation takes place. This has the effect of clarifying the beer. Such secondary fermenation is usually carried out in stopped or sealed bottles and in this case, since the carbon dioxide formed by the secondary fermentation cannot escape, a further effect is that the beer contains extra dissolved carbon dioxide for which some people have a preference.
Whilst the two clarifying procedures described above, that is the use of clarifying agents and of secondary fermentation, can be used by home brewers, they both involve additional steps and it would be desirable to be able to do without them.
Further a home brewing kit is now available and is described in European Patent Application 0071365 (82303689.2) which comprises a substantially closed container which acts as the fermentation vessel. It is recommended that the user of such a kit should obtain clarificationof the beer obtained by the addition of a clarifying agent to the beer in the container or by drawing off the beer from the container into bottles and carrying out secondary fermentation in the bottles as described above. Either procedure necessarily involves additional manipulations.
We have now surprisingly found, contrary to expectations, that the addition of clarifying agents to the fermentation materials, that is the fermentable substrate and the yeast, before or at the commencement of fermentation neither inhibits the development of the yeast or the course of the fermentation nor affects the ability of the clarifying agents to effect clarification of the product obtained. We have found, however, that it is necessary to use substantially more of such clarifying agents in order to obtain the desired final clarification when they are introduced at the beginning of the process than the amounts which are conventionally used after the completion of fermentation.
According to one aspect of the present invention therefore, there is provided a method of fermenting a fermentable substrate with yeast to produce an alcoholic beverage, in which a clarifying agent is present in the fermentation mixture from the beginning of fermentation, the amount of clarifying agent being sufficient to exert a clarifying effect on the product obtained at the conclusion of fermentation.
According to another aspect of the invention, there is provided an ingredients kit for home fermentation which can be fermented, when water is added, to produce an alcoholic beverage, which comprises a fermentation substrate, yeast and a clarifying agent, the ingredients containing insufficient water or moisture to permit fermentation of the substrate to take place and at least the fermentation substrate and the clarifying agent being present in admixture.
The yeast may also be present in admixture with the substrate and the clarifying agent, but for use with reusable equipment, the yeast may be supplied separately from the other ingredients.
In the case of the fermenting kit described in European Patent Application 0071365, which is not intended to be reusable and which is intended, on the contrary, for one-time use, all the ingredients, that is including the clarifying agent, should be mixed together.
According to a further aspect of the invention, therefore, there is provided a fermentation kit comprising a fermenting vessel constituted by a collapsible plastics bag having an inlet opening provided with a removable closure, and having a pressure relief valve, the interior of the closed bag being substantially sterile and containing a mixture of a fermentation substrate, yeast and a clarifying agent in pre-measured amounts such as to yield a fermentation mixture only after dilution with water, the mixture containing insufficient water or moisture to permit fermentation of the substrate to take place until such dilution and containing sufficient clarifying agent to exert a clarifying effect on the fermented product at the conclusion of fermentation.
The clarifying agents used in accordance with the invention are preferably organic compounds and, more preferably, non-proteinaceous compounds. Preferred clarifying agents are sodium alginate, such as that available from AIL International Limited as "Manucol LB" (Trade Mark), carrageenan, such as that available commercially as Cold Soluble Carrageenan (for example from Arthur Branwell & Co. Ltd.) (carrageenan is, in fact, a form of sodium alginate), and glycerrhizinised liquorice extract, such as those available as SDLET 4969 (21% glycerrhizin) and LEDA 4970 (60% glycerrhizin), both from Arthur Branwell & Co. Ltd.
We have found by experiment that it is usually necessary to use from 5 to 500 times, preferably 10 to 100 times, by weight, the amount of clarifying agent that would be required if added only after the completion of fermentation. Thus, for example, in the clarification of beer it is usually recommended to use 9 mg (on a dry weight basis) of sodium alginate per litre of beer after completion of fermentation. When the same clarifying agent is added to the initial mixture of fermentabie substrate and yeast, it is generally necessary to use from 90 to 900 mg per litre of beer (to be produced from a given amount of fermentable substrate and added water).
The amount of clarifying agent required in any particular case depends primarily on the clarifying agent and the yeast being used (and to a lesser extent on the fermentable substrate) and suitable amounts can readily be determined by carrying out a trial fermentation. Whilst we have found that the clarifying agents used according to the invention do not inhibit the development of yeasts and the progress of fermentation, their ability to clarify the beer or other alcoholic beverage obtained is largely dependent on the choice of yeast, the cloudiness being largely due to yeast cells. Some yeasts are relatively tractable in this regard and some are intractable; the latter will require large amounts of clarifying agent and their use is, therefore, not preferred. It is preferred to use a yeast which requires 90 to 100 mg of clarifying agent per litre of the fermented product.
The other ingredients of the ingredients mix, and the amounts in which they are used, may be conventional. Thus for the production of beer, the mix suitably includes malt extract in powder form, sugar, and coiouring and flavouring materials, such as burnt sugar, hop extract, hop oil, oatmeal extract, and yeast growth stimulants. For wine, the fermentable substrate will include dried grape juice; for cider, dried apple juice; and for perry, dried pear juice.
In order that the invention may be more fully understood, the following examples are given by way of illustration.
In all these examples, turbidity (cloudiness) was measured with a Hach Ratio Turbidimeter Model 18,900; this gives turbidity readings on a numericai scale (the lower the reading, the clearer the liquid). A reading of 20 was taken as the criterion for acceptable clarity so that beers having a reading of 20 or less were acceptably clear.
Example 1
Two fermentations were carried out with a powder mix consisting of:
bitter malt powder 100g
sugar 259 hop extract 0.49
ale yeast 0.5g
Cold Soluble Carrageenan 0.5g
(from Arthur Branwell & BR<
Co. Ltd.)
A control fermentation was also carried out with the same mixture but omitting the carrageenan.
In each case, the powder mixture was placed in a suitable fermentation vessel and water was added to make 1 litre and the fermentation was then carried out under the recommended conditions for the yeast used.
At the end of the fermentation and settling period, the turbidity of the beer obtained was measured; the following results were obtained:
Turbidity
Run 1 with carrageenan 14
Run 2 with carrageenan 14
Control 60
Example 2
Example 1 was repeated, but using 1009 of lager 25 malt powder in place of the bitter malt powder.
The results obtained were as follows:
Turbidity
Run 1 with carrageenan 16
Run 2 with carrageenan 20
Control 41
Example 3
Fermentations were carried out with a powder mix consisting of:
bitter malt powder 900g
sugar 350g
hop extract ig ale yeast 10g and, respectively, 0, 1g, 2,5g and 5g of sodium alginate ("Manucol LB" from AIL Internatiqnal Ltd.).
In each case, the powder mixture was placed in a suitable fermentation vessel and water was added to make 12 litres. The fermentation was then carried out under the recommended conditions for the yeast used.
The turbidity of the beers obtained was measured and the following results were obtained:
Turbidity
O (Control) 59 lg Manucol LB 9
2.5g Manucol LB 7
5g Manucol LB 8.7
Example 4
A fermentation was carried out with a powder mix consisting of:
malt extract powder
(from Alpha Beta Limited) 1009
sugar 259 ale yeast 0.5g
liquorice extract (SDLET)
4969) (from Arthur Branwell & Co. Ltd.) 0.5g
A control fermentation was also carried out with the same mixture but omitting the liquorice extract.
In each case, the powder mixture was placed in a suitable fermentation vessel and water was added to make 1 litre and the fermentation was then carried out under the recommended conditions for the yeast used.
At the end of the fermentation and settling period, the turbidity of the beer obtained was measured; the following results were obtained:
Turbidity
With liquorice extract 6
control 22
Example 5
Example 4 was repeated, but using 0.5g of lager yeast in place of the ale yeast.
The results obtained were as follows:
Turbidity
With liquorice extract 15
Control 35
Example 6
Example 4 was repeated, but using 0.5g of lager yeast in place of the ale yeast, and 1.0g of LEDA 4970 liquorice extract (from Arthur Branwell & Co. Ltd.) in place of the SDLET 4969 extract; 0.2g of hop extract was also included in the mix.
The results obtained were as follows:
Turbidity
With liquorice extract 9
Control 15
Example 7
A fermentation was carried out with a powder mix consisting of:
"Cedarex B" malt extract
(from Munton & Fison plc.) 1009
sugar 259 hop extract 0.29
lager yeast 0.5g
liquorice extract LEDA 4970 1.0g
A control fermentation was also carried out with the same mixture but omitting the liquorice extract.
In each case, the powder mixture was placed in a suitable fermentation vessel and water was added to make 1 litre and the fermentation was then carried out under the recommended conditions for the yeast used.
At the end of the fermentation and settling period, the turbidity of the beer obtained was measured: the following results were obtained:
Turbidity
With liquorice extract 20
Control . 55
Claims (13)
1. A method of fermenting a fermentable substrate with yeast to produce an alcoholic beverage, in which a clarifying agent is present in the fermentation mixture from the beginning of fermentation, the
amount of clarifying agent being sufficient to exert a clarifying effect on the product obtained at the conclusion of fermentation.
2. A method according to claim 1, in which the clarifying agent is an organic clarifying agent.
3. A method according to claim 1, in which the clarifying agent is an organic non-proteinaceous clarifying agent.
4. A method according to claim 1, in which the clarifying agent is sodium alginate, carrageenan or
glycerrhizinised liquorice extract.
5. A method according to any of claims 1 to 4, in which the yeast used is such that clarification of the fermented product is obtained with from 90 to 900 mg of the clarifying agent per litre of the fermented
product.
6. An ingredients kit for home fermentation which can be fermented, when water is added, to pro
duce an alcoholic beverage, which comprises a fermentation substrate, yeast and a clarifying agent, the
ingredients containing insufficient water or moisture to permit fermentation of the substrate to take place
and at least the fermentation substrate and the clarifying agent being present in admixture.
7. An ingredients kit according to claim 6, in which the fermentation substrate, the yeast and the clari
fying agent are present in admixture.
8. An ingredients kit according to claim 6 or 7, in which the clarifying agent is an organic clarifying
agent.
9. An ingredients kit according to claim 6 or 7, in which the clarifying agent is an organic non protein
aceous clarifying agent.
10. An ingredients kit according to claim 6 or 7, in which the clarifying agent is sodium alginate, car
rageenan, or glycerrhizinised liquorice extract.
11. A fermentation kit comprising a fermenting vessel constituted by a collapsible plastics bag having
an inlet opening provided with a removable closure, and having a pressure relief valve, the interior of the
closed bag being substantially sterile and containing a mixture of a fermentation substrate, yeast and a
clarifying agent in pre-measured amounts such as to yield a fermentation mixture only after dilution with
water, the mixture containing insufficient water or moisture to permit fermentation of the substrate to
take place until such dilution and containing sufficient clarifying agent to exert a clarifying effect on the
fermented product at the conclusion of fermentation.
12. A method of fermenting a fermentable substrate according to claim 1, substantially as herein de
scribed in any of Examples 1 to 7.
13. An ingredients kit according to claim 6, substantially as herein described in any of Examples 1 to
7.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB08530892A GB2168997A (en) | 1984-12-19 | 1985-12-16 | Production of alcoholic beverages and kits therefor |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB848432086A GB8432086D0 (en) | 1984-12-19 | 1984-12-19 | Production of alcoholic beverages & kits |
| GB08530892A GB2168997A (en) | 1984-12-19 | 1985-12-16 | Production of alcoholic beverages and kits therefor |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| GB8530892D0 GB8530892D0 (en) | 1986-01-29 |
| GB2168997A true GB2168997A (en) | 1986-07-02 |
Family
ID=26288594
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB08530892A Withdrawn GB2168997A (en) | 1984-12-19 | 1985-12-16 | Production of alcoholic beverages and kits therefor |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB2168997A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0669393A4 (en) * | 1993-09-07 | 1996-03-06 | Sapporo Breweries | Method of producing liquor. |
| GB2306970A (en) * | 1995-11-07 | 1997-05-14 | Sachetpack Ltd | Yeast composition/package for home brewing |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1323622A (en) * | 1970-10-02 | 1973-07-18 | Donn Bacchus Ltd | Fermentation of fermentable substrates |
| GB1380316A (en) * | 1972-02-24 | 1975-01-15 | British Visqueen Ltd | Fermentation |
| EP0071365A2 (en) * | 1981-07-23 | 1983-02-09 | Sodastream Limited | Improvements in or relating to home brewing |
-
1985
- 1985-12-16 GB GB08530892A patent/GB2168997A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1323622A (en) * | 1970-10-02 | 1973-07-18 | Donn Bacchus Ltd | Fermentation of fermentable substrates |
| GB1380316A (en) * | 1972-02-24 | 1975-01-15 | British Visqueen Ltd | Fermentation |
| EP0071365A2 (en) * | 1981-07-23 | 1983-02-09 | Sodastream Limited | Improvements in or relating to home brewing |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0669393A4 (en) * | 1993-09-07 | 1996-03-06 | Sapporo Breweries | Method of producing liquor. |
| GB2306970A (en) * | 1995-11-07 | 1997-05-14 | Sachetpack Ltd | Yeast composition/package for home brewing |
| WO1997017423A3 (en) * | 1995-11-07 | 1997-07-17 | Sachetpack Ltd | Package for home brewing |
| GB2306970B (en) * | 1995-11-07 | 1998-04-22 | Sachetpack Ltd | Yeast composition/package for use in home-brewing |
Also Published As
| Publication number | Publication date |
|---|---|
| GB8530892D0 (en) | 1986-01-29 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| WAP | Application withdrawn, taken to be withdrawn or refused ** after publication under section 16(1) |