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WO2021069092A1 - Procédé de fabrication d'une bière à teneur réduite en alcool ou sans alcool - Google Patents

Procédé de fabrication d'une bière à teneur réduite en alcool ou sans alcool Download PDF

Info

Publication number
WO2021069092A1
WO2021069092A1 PCT/EP2020/000174 EP2020000174W WO2021069092A1 WO 2021069092 A1 WO2021069092 A1 WO 2021069092A1 EP 2020000174 W EP2020000174 W EP 2020000174W WO 2021069092 A1 WO2021069092 A1 WO 2021069092A1
Authority
WO
WIPO (PCT)
Prior art keywords
alcohol
wort
intermediate product
malt
flavoring
Prior art date
Application number
PCT/EP2020/000174
Other languages
German (de)
English (en)
Inventor
Holger Wack
Original Assignee
Holger Wack
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Priority claimed from DE102019007067.4A external-priority patent/DE102019007067A1/de
Priority claimed from DE102020003402.0A external-priority patent/DE102020003402A1/de
Application filed by Holger Wack filed Critical Holger Wack
Publication of WO2021069092A1 publication Critical patent/WO2021069092A1/fr

Links

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
    • C12C12/00—Processes specially adapted for making special kinds of beer
    • C12C12/04—Beer with low alcohol content
    • 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
    • C12C7/00—Preparation of wort
    • C12C7/04—Preparation or treatment of the mash
    • C12C7/053—Preparation or treatment of the mash part of the mash being non-cereal material

Definitions

  • the present invention relates to a method for producing a reduced-alcohol or alcohol-free beer and to a reduced-alcohol or alcohol-free beer produced using this method.
  • Beer is sold with an alcohol content of less than 0.5 percent by volume (% -vol.) Or, taking into account measurement tolerances of less than 0.55% -vol. referred to as alcohol-free. Alcohol-free or alcohol-reduced beers are enjoying increasing popularity. The market share of non-alcoholic beer and non-alcoholic mixed beer drinks in Germany is currently around 7 percent.
  • Processes for the subsequent removal of alcohol in beer production are, for example, what is known as vacuum distillation, with the The boiling temperature of the beer is reduced and the alcohol can thus be evaporated in the range of around 38 ° C. Details on such processes are for example in the publication "Process parameters in the dealcoholization of beer by means of downdraft evaporation and their influence on the beer quality", C Zufall and K. Wackerbauer, monthly for brewing science, issue 7/8, 2000, pp 124-137 described.
  • the document DD 92 887 A5 describes a method for the production of a low-alcohol beer, with mashing and lautering as well as wort boiling with hops first taking place. Then a main fermentation is carried out, which is stopped. After this partial fermentation, the partially fermented intermediate product is boiled to reduce alcohol, with the option of adding further hops. A second fermentation is then carried out.
  • a method for producing an alcohol-free or alcohol-reduced beer involves the following steps:
  • Mashing wherein malt is subjected to a predetermined first temperature profile with water in order to produce a wort; Removal of solid malt components from the wort; Carrying out a fermentation process, an intermediate product containing alcohol being produced by converting sugar contained in the wort into alcohol with the aid of yeasts;
  • Intermediate product hops are added and the intermediate product is subjected to a predetermined second temperature profile, and wherein the reduction of the alcohol content of the intermediate product takes place at least partially before and / or during the flavoring.
  • a mashing pattern is first carried out in the usual manner, depending on the beer recipe, the malt being heated or held in water to a specific temperature for specific periods of time.
  • components of the malt in particular starch and aromas, are dissolved in water, whereby a wort is produced.
  • the wort is then refined or generally subjected to a separation and / or filtration process in which the solid malt constituents are separated from the liquid wort.
  • the wort is fermented in order to produce an alcohol-containing intermediate product, in particular without hops being added to this.
  • the alcohol content of the intermediate product is reduced according to the invention, for example by a thermal evaporation process, an osmosis process or another process.
  • hops are added to the intermediate product in accordance with the desired beer recipe and the intermediate product including the hops is subjected to a predetermined second temperature profile for a predetermined period of time.
  • temperatures are optionally set at least temporarily that are above the evaporation temperature of alcohol so that the alcohol content of the intermediate is reduced.
  • the second temperature profile only has temperatures below the evaporation temperature of alcohol and that the alcohol content is reduced in whole or in part before the wort is boiled.
  • flavoring can include classic wort boiling.
  • Dry hopping or another type of flavoring with hops is also conceivable.
  • the alcohol reduction takes place exclusively during flavoring, e.g. during wort boiling.
  • One of the ideas on which the invention is based is to carry out the alcohol reduction at least partially, optionally completely, before the beverage is flavored with hops.
  • Another idea of the invention is to carry out the alcohol reduction completely or partially during the aromatization with hops.
  • Carrying out the alcohol reduction, at least partially before the aromatization, advantageously counteracts an undesired expulsion of hop aromas.
  • excellent taste properties of a reduced-alcohol or alcohol-free beer can be achieved. It is also advantageous that the flavoring is only carried out after fermentation, since this avoids a possibly undesirable influence of fermentation on the hop aroma.
  • a back dilution can optionally be carried out. This means that immediately after the step in which the alcohol reduction has taken place or after the aromatization, the intermediate product can be diluted with water, the volume removed by the alcohol reduction being replenished and so-called "drinking strength" being restored.
  • the alcohol content is reduced partly before and partly during the flavoring.
  • the alcohol content can be slightly reduced before the aromatization and the desired residual alcohol content can be set during the aromatization. This can be advantageous if only a short wort boil or a mild flavoring with hops is desired.
  • the alcohol content is reduced at least partially during the flavoring, in that the intermediate product is heated to a wort temperature which is above an evaporation temperature of alcohol at the given pressure. That is, in the second temperature profile, at least temporarily, temperatures are present that are above the evaporation temperature of alcohol at the prevailing pressure, so that the alcohol content of the intermediate product is reduced during the aromatization, for example during the wort boiling.
  • This enables a very energy-saving manufacturing process to be implemented because the energy for carrying out the flavoring, e.g. for boiling the wort, is used at the same time to reduce the alcohol content
  • the flavoring is carried out in the form of wort boiling.
  • the wort boiling can be carried out until the alcohol content is less than 0.5% -vol. has decreased.
  • the final alcohol content of the beer is set by the wort boiling, which enables an extremely simple process.
  • the wort boiling and the reduction of the alcohol content can take place in temporally and / or spatially separate steps, for example in different containers and / or with a pause between the steps. It is also conceivable that during the wort boiling hops are added to the intermediate product before or only after the alcohol has reached the evaporation temperature at the currently prevailing pressure.
  • the wort temperature can be in a range between 75 degrees Celsius and 100 degrees Celsius, in particular between 90 degrees Celsius and 100 degrees Celsius. It has been found that a very efficient alcohol reduction is achieved in this area for typical boiling times of hops in the second temperature curve.
  • the reduction in the alcohol content can in part also be carried out after the aromatization.
  • the alcohol content can be pre-reduced before flavoring. This advantageously increases the flexibility to adapt the second temperature profile to the respective beer recipe, which may only provide for a relatively short wort boiling, which may not be sufficient to reduce the alcohol content sufficiently, or cold hopping, in which only low temperatures below the evaporation temperature of Alcohol is present.
  • a further alcohol reduction can be done after the Flavoring.
  • flavoring in the form of wort boiling may have already resulted in a significant alcohol reduction. Therefore, the optional further alcohol reduction step can be carried out without significant loss of flavor.
  • a vacuum distillation or an osmosis process can be carried out according to some embodiments. Both methods offer the advantage that they can be carried out at relatively low temperatures, which enables alcohol to be removed in a way that is very gentle on the aroma.
  • vacuum distillation can be carried out, for example, in a temperature range between 35 degrees Celsius and 45 degrees Celsius.
  • the wort can be heated to a temperature in a range between 80 ° C. and 100 ° C. for a predetermined sterilization time for sterilization. This has the advantage that procedural hygiene is improved. Furthermore, unwanted components from the mashing process can be evaporated from the wort before fermentation.
  • the malt contains barley malt, wheat malt, rye malt, corn malt, polenta, candy sugar, or a mixture of one or more of the above-mentioned components.
  • the fermentation process can be carried out top-fermented or bottom-fermented. It has surprisingly been found that the method can be used both with typical top-fermented types of beer, such as, for example, wheat beer, as well as with bottom-fermented beers such as Pils, the aromas typical of the variety are equally well preserved.
  • an alcohol-free or alcohol-reduced beer is provided which is produced using the method described above.
  • FIG. 1 shows a block diagram of a method according to a
  • Fig. 1 shows by way of example and schematically the sequence of a method M for producing an alcohol-free or alcohol-reduced beer.
  • an alcohol-free beer is understood to mean a beer drink which has an alcohol content of less than 0.5 percent by volume (% -vol.).
  • An alcohol-reduced beer is understood to mean a beer drink which has an alcohol content that is lower than the alcohol content immediately after fermentation.
  • the alcohol content of alcohol-reduced beer can, for example, be less than 4% by volume, in particular less than 3.5% by volume. be.
  • step M1 shows, by way of example, a process sequence of a process M for producing an alcohol-free or alcohol-reduced beer.
  • Mashing takes place in a first step M1.
  • malt is mixed with water a predetermined first Temperature profile is subjected to in order to produce a beer wort.
  • the malt can contain barley malt, wheat malt, rye malt, corn malt, polenta or corn grits, candy sugar, or a mixture of one or more of the mentioned ingredients.
  • step Ml a mash scheme is carried out, the malt being heated or held in water to a certain temperature for certain periods of time.
  • components of the malt, in particular starch and aromas are dissolved in water, whereby a wort is produced.
  • step M2 solid malt components are removed from the liquid wort in step M2.
  • the liquid wort is largely separated from the solid components, e.g. by a mechanical filtration process. In general, this step can also be referred to as purifying.
  • the wort in an optional intermediate step M3, which is carried out after lautering (step M2), can be sterilized for a predetermined sterilization time, for example for a time between 2 minutes and 20 minutes at a temperature in a range between 80 ° C and 100 ° C. Unwanted wort components can also be evaporated before fermentation.
  • the wort is then subjected to a fermentation process, which can also be referred to as main fermentation.
  • a fermentation process which can also be referred to as main fermentation.
  • yeast cultures an intermediate product containing alcohol is produced.
  • the fermentation process can be top-fermented or bottom-fermented, that is, top-fermented or bottom-fermented yeasts can be used.
  • the wort is cooled to a fermentation temperature before the yeast is added.
  • the fermentation temperature can, for example, be in a range between 3 degrees Celsius and 16 degrees Celsius.
  • the fermentation temperature can, for example, be in a range between 13 degrees Celsius and 25 degrees Celsius.
  • the fermentation process can produce an intermediate product with an alcohol content between 2% -vol. and 13% vol. be generated.
  • step M5 an alcohol reduction is carried out in step M5 in order to reduce the alcohol content of the intermediate product.
  • an alcohol reduction to an alcohol content of less than 3% by volume, less than 2% by volume, less than 1% by volume can be achieved here. or up to 0.5% vol. or less.
  • the desired residual alcohol content of the beer can thus optionally be set in step M5.
  • a thermal alcohol reduction can take place in step M5, that is to say the intermediate product is heated to a temperature above the evaporation temperature of alcohol for a certain time.
  • processes that protect the aroma such as vacuum distillation or an osmosis process, can also be carried out. It is also possible to use other technically customary processes or a combination thereof.
  • step M6 which is carried out after fermentation M4 and optionally after the partial or complete alcohol reduction in step M5, aromatization takes place M6.
  • hops for example in the form of hop pellets, hop powder, hop aroma, hop cones or the like, are added to the intermediate product and the intermediate product is subjected to a predetermined second temperature profile.
  • the flavoring can be, for example, a classic wort boiling, cold hopping or any other desired flavoring process.
  • the intermediate product can optionally be heated at least for a certain time to a wort temperature which is above an evaporation temperature of alcohol in order to reduce the alcohol content of the intermediate product or, if necessary, further reduce it.
  • flavoring with hops takes place optionally at the same time as alcohol reduction.
  • the alcohol reduction in step M6 can be carried out as an alternative or in addition to the alcohol reduction in step M5. As a result, an aroma-friendly alcohol reduction is achieved with little energy expenditure.
  • the flavoring M6 can in particular be carried out until the alcohol content drops to less than 0.5% -vol. has decreased.
  • the alcohol reduction can also be ended at higher residual alcohol contents.
  • the wort temperature which is set at least temporarily in the second temperature profile, can for example be in a range between 75 degrees Celsius and 100 degrees Celsius, in particular between 90 degrees Celsius and 100 degrees Celsius M6, an optional further step M7 can be carried out in which the alcohol of the intermediate product is reduced, for example to an alcohol content of less than 3% by volume, less than 2% by volume, less than 1% by volume. Or less than 0.5% -vol. to adjust the desired residual alcohol content.
  • aroma-preserving processes such as vacuum distillation or an osmosis process, can be carried out.

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  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Food Science & Technology (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Microbiology (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

L'invention concerne un procédé de fabrication d'une bière sans alcool ou à teneur réduite en alcool, ce procédé comprenant les étapes suivantes : empâtage, le malt et l'eau étant soumis à une première variation de température prédéterminée pour produire un moût ; élimination des composants de malt solides présents dans le moût ; exécution d'un processus de fermentation, un produit intermédiaire alcoolisé étant produit par transformation des sucres contenus dans le moût en alcool à l'aide de levures ; réduction de la teneur en alcool du produit intermédiaire ; et aromatisation du produit intermédiaire avec du houblon, le houblon étant ajouté au produit intermédiaire et le produit intermédiaire étant soumis à une deuxième variation de température prédéterminée, et la réduction de la teneur en alcool du produit intermédiaire s'effectuant au moins en partie avant et/ou pendant l'aromatisation.
PCT/EP2020/000174 2019-10-11 2020-10-09 Procédé de fabrication d'une bière à teneur réduite en alcool ou sans alcool WO2021069092A1 (fr)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
DE102019007067.4 2019-10-11
DE102019007067.4A DE102019007067A1 (de) 2019-10-11 2019-10-11 Verfahren zur Herstellung eines alkoholreduzierten oder alkoholfreien Bieres
DE102020003402.0 2020-06-05
DE102020003402.0A DE102020003402A1 (de) 2020-06-05 2020-06-05 Verfahren zur Herstellung eines alkoholreduzierten oder alkoholfreien Bieres

Publications (1)

Publication Number Publication Date
WO2021069092A1 true WO2021069092A1 (fr) 2021-04-15

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Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2020/000174 WO2021069092A1 (fr) 2019-10-11 2020-10-09 Procédé de fabrication d'une bière à teneur réduite en alcool ou sans alcool

Country Status (1)

Country Link
WO (1) WO2021069092A1 (fr)

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2052963B1 (de) * 1970-10-07 1972-05-25 Aktiengesellshaft für Brauerei-Industrie, Basel (Schweiz) Verfahren zur Herstellung eines Diätbieres
US5384135A (en) * 1992-03-10 1995-01-24 Brasserie Du Cardinal Fribourg S.A. Process for the manufacture of an alcohol-free beer having the organoleptic properties of a lager type pale beer
WO2018224527A1 (fr) * 2017-06-08 2018-12-13 Anheuser-Busch Inbev S.A. Procédé pour conférer des arômes de houblon à une boisson, composant de boisson aromatisée au houblon pouvant être obtenu par un tel procédé et son utilisation

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2052963B1 (de) * 1970-10-07 1972-05-25 Aktiengesellshaft für Brauerei-Industrie, Basel (Schweiz) Verfahren zur Herstellung eines Diätbieres
US5384135A (en) * 1992-03-10 1995-01-24 Brasserie Du Cardinal Fribourg S.A. Process for the manufacture of an alcohol-free beer having the organoleptic properties of a lager type pale beer
WO2018224527A1 (fr) * 2017-06-08 2018-12-13 Anheuser-Busch Inbev S.A. Procédé pour conférer des arômes de houblon à une boisson, composant de boisson aromatisée au houblon pouvant être obtenu par un tel procédé et son utilisation

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