DE682788C - Treatment of beer or wort - Google Patents

Description

Treatment of beer or wort The subject of the invention is a treatment of beer or wort made from malt or malt substitutes, whereby the beer has much more favorable properties in terms of taste and color, shelf life, Pasteurization resistance, etc. can be imparted. It is about the use of aluminum silicates of the montmorillonite type with which finished beer or its preliminary stages, such as B. wort, added or over the said liquids be filtered.

Characteristic for the aluminum silicates to be used is the through the chemical structure and special crystal structure of montmorillonite. In particular, this clay mineral shows peculiar swelling phenomena. With polar Liquids, especially water, occur a one-dimensional inner crystalline Swelling on. An innermost interference line (ooi) is characteristic in the X-ray image, because the distance changes with the swelling of the montmorillonite in liquids -the mentioned Art inversely to the layer plane distance shifting due to the liquid absorption of the molecule changes. Due to this inner crystalline structure, the montmorillonite-like aluminum silicates fundamentally different from the other genus of Aluminum silicates, namely the kaolinite type, whose representatives are primarily kaolin is. While kaolin gives off almost no water up to 4oo ° and then at 45o ° when it collapses of the crystal lattice loses practically all of the water of crystallization, this becomes the case with the crystal lattice dissolved spring water of the montmorillonite gradually even at low temperatures submitted. This water can be reversibly absorbed up to about 55o °.

Representatives of the aluminum silicates are of the montmorillonite type in addition to the pure mineral, bentonites and numerous bleaching earths. So much for the latter belong to the genus mentioned, they can be used for the purposes of the invention will. A bleaching earth of this kind is in a finely powdered or granular form in the raw state related, but also after they have been pretreated with acid in a manner known per se or cleaned by elutriation.

Above all, heated montmorillonite earth is useful, that of heating or roasting at temperatures of up to 8oo ° C.

In addition to montmorillonite alone, mixtures with others can also be used known adsorbents, such as. B. silica gel (gel-like Silica), can be used, which are preferably added before or during the preparation.

Freshly made beer generally has an aftertaste, which impairs its enjoyment and can only be removed by long storage. This unpleasant aftertaste, known as green beer taste, is based, as stated was based on the presence of colloidal solutes, which is now surprisingly through montmorillonite-like aluminum silicates together with other harmful, Substances that cause pasteurization are removed, while the valuable, namely, the ingredients that determine the fullness and foam content remain unchanged stay in the beer.

The application of montmorillonital aluminum silicates is for example carried out operationally in the following way. The beer just finished will before filling into the shipping barrels with a small amount of montmorillonite earth, z. B. Florida earth or Bavarian bleaching earth from Moosburg, in amounts of about 0.5 ° / o thoroughly stirred and then left to stand until the solid matter has settled on Have settled at the bottom of the vessel, which takes place in a very short time.

In the same way, at an earlier stage of the production process z. B. with the wort to be worked. Another form is filtering the Beer over a bed of montmorillonite soil, for which purpose it is granular Form is applied.

For a lager that becomes cloudy and sedentary after 5 weeks resulted in the treatment with the indicated small amount of montmorillonite earth following extraordinary effect: The beer remained clear all the time and was pasteurization-proof and also dropped out after pasteurization, especially when cooling down low temperatures, no cloudiness. The color was from amber yellow to an appealing one Green transformed. The taste of green beer had completely disappeared.

Due to the special selective adsorption capacity of the aluminum silicates of the kind of montmorillonite are the disturbing ones and especially later disruptive components removed, while the nutritional and enjoyable value conditional are preserved and through the montmorillonite soil any special substances not be given to the beer.

Working with montmorillonite aluminum silicates enables to limit the maturation time to half and thus the beer production in the to be abbreviated as a whole. Slurried or activated, for example with acid pre-treated montmorillonite earth is used in the same way.

Roasting with heating the earth, for which both raw and pretreated Fuller's earth can be assumed if it belongs to the type of montmorillonite, happens at temperatures up to a maximum of 8oo ° C, z. B. at q.oo to 6oo or 6oo up to 750 ° C. Granulation or conversion into shaped bodies then expediently takes place before Heat. This has to be done with oxidizing fire in order to avoid organic additions, which could cause an off-taste to be eliminated or not unfavorable to change.

The heat treatment increases the specific adsorption capacity the earth has practically not changed. The material, on the other hand, has such a grain strength, that it does not lose its grainy shape with use and also with the Liquid itself is not softened, as is the case with raw fuller's earth Case is. Roasted montmorillonite soil causes faster settling. She behaves is particularly beneficial for filtering, can and can be used repeatedly for example made usable again by treatment with alkalis and made too full Effectiveness can be traced back.

In special cases it can be indicated at the same time as such Bleaching earth nor adsorbents of different origin to be used, e.g. B. activated carbon, Silica gel and the like. It has proven to be useful to add these substances to the raw bleaching earth to mix in, to granulate the mixture and, under certain circumstances, to subject it to heating.

The use of montmorillonite aluminum silicates in beer production is characterized by simplicity, does not require any special equipment and leads to an economically extremely significant shortening of beer production. Besides improving the taste, namely eliminating the unpleasant bread-like Pasteurizing taste, fining of the color, securing the foaming, becomes the Another advantage achieved that even without selected brewing barley and without so extensive Consideration of the water inevitably and without difficulty high quality Beer of previously unknown shelf life can be obtained.

The use of montmorillonital aluminum silicates for manufacture of beer is novel and surprising both in itself and, above all, in its effect. The literature contains nothing about this and does not allow the conclusion that just montmorillonite with his opposite different from kaolinite chemical formula and lattice structure in special .. way the removal of harmful, Above all, it could enable substances from beer to become cloudy.

One already has the influence in scientific., - experiments adsorb to a certain extent = the substances are examined for proteins contained in beer and found that freshly precipitated aluminum hydroxide was slightly better than Adsorbed kaolin and kieselguhr. But achieved even with two days of shaking one only has adsorption effects of a few hundredths of the amount of protein present, in the best case not yet 100ths. This agrees with the short term Treatment of beer with kaolin, in the raw state or activated with acid, furthermore with Silica gel and aluminum hydroxide do not remove the annoying, boiling and pasteurized cloudiness causative proteins succeed, while that with the use of montmorillonital aluminum silicates the case is. Aluminum hydroxide can also be used because of its highly colloidal Do not apply the state technically at all.

An older method is to shake the beer for days Suggested in the presence of asbestos, kieselguhr, silica gels, wood chips, active charcoal. In this case, however, the excretion of constituents that have an opacifying effect strongly favors the mechanical action of shaking. It is proven that the above adsorbents are not successful on their own to lead.

Finally, it has also been indicated that fruit juices contain certain adsorbents and wine for clarification with bentonite, d. H. a montmorillonite to treat. In Both cases are liquids with a completely different composition, and the mechanical clarifying effect is sufficient, while a selective refinement such as is out of the question for beer.

That you can brew beer in a short time with montmorillonital currant silicates can ripen quickly, make it pasteurisable and resistant to cold, was previously completely unknown and it was not obvious, since all adsorbents previously considered for beer on its own in a short period of time no improvement at all or only an insufficiently improving one Have an effect.

Claims (1)

PATENT CLAIMS: i. The use of aluminosilicates from the Type of montmorillonite for treating wort or beer by simply adding it or filtration of the liquids over these substances. a. The use of fuller's earth or bleaching earth pretreated with acid or by slurrying in a manner known per se of the montmorillonite type in finely powdered or granular form for treating spices or beer according to claim i. 3. The use of bleaching earth of the montmorillonite type, which have been subjected to heating or roasting at temperatures of up to 8oo ° C is, for the treatment of wort or beer according to claim i. q .. The use of bleaching earth of the montmorillonite type with other known adsorbents, such as B. silica gel, for the treatment of wort or beer according to claim i.