234results about "Beer fermentation" patented technology

Methods, compositions, and systems for steeping, propagation and fermentation, particularly large-scale operations for production of starch and ethanol and fermentation product streams are provided. Addition of mycotoxin mitigating enzymes or microorganisms expressing mycotoxin mitigating enzymes to steeping, propagation, and / or fermentation tanks, and / or to post-fermentation product streams, mitigates mycotoxin levels in fermentation co-products obtained from mycotoxin contaminated feedstocks.

The utility model relates to a beer filtering device applying a cross-flow filtering technology, which comprises a base, a stock solution tank is fixedly mounted at the top of the base, a storage tank is fixedly mounted at the top of the base, and a filtering mechanism is arranged at the top of the base. According to the beer filtering device applying the cross-flow filtering technology, when beer needs to be filtered, firstly, a controller drives a booster pump outside a first water inlet pipe to be started, at the moment, the beer liquid enters a first filtering tank through the first water inlet pipe, and at the moment, a first filtering membrane group can roughly filter the beer through a porous supporting layer, a transition layer and a separation layer; at the moment, part of the fermented beer liquid flows through the upper end of the first filtering membrane group under the action of flow shearing force, the electromagnetic valve is started, enters the return pipe from the first shunt pipe and returns to the stock solution tank through the return pipe, the rest of the beer liquid enters the second filtering tank through the second water inlet pipe, and the secondarily filtered beer liquid enters the storage tank through the guide pipe, so that filtering is completed.

The present invention relates to yeast strains of the species Saccharomyces pastorianus that have the useful property of producing low levels of diacetyl during fermentation. Methods for producing malt- and / or grain-based beverages using these strains, as well as the beverages produced thereby, are also provided.

To provide a beer-taste beverage that gives a sense of stimulation from alcohol while having a refreshing clear taste.SOLUTION: A beer-taste beverage has a degree of apparent fermentation of 70.0% or more and an alcohol content of 10.5 (v / v)% or more.SELECTED DRAWING: None

The application discloses a beer gas extraction hop adding control method and device based on parameter self-adjustment, and relates to the technical field of self-adaptive control systems.The beer gas extraction hop adding control method based on parameter self-adjustment comprises the following steps: beer gas extraction signal conversion; carbon dioxide flow state identification; and carbon dioxide flow regulation.The effectiveness analysis result of the current signal conversion process is used to determine whether signal monitoring parameter optimization is to be performed, then the flow state identification accuracy analysis is performed to determine whether flow abnormality correction is to be performed, and finally the flow regulation stability analysis is performed to determine whether flow valve compensation optimization is to be performed, so that the effect of improving the timeliness of the beer gas extraction hop adding control process corresponding to carbon dioxide flow regulation imbalance is achieved, and the problem of low beer hop aroma absorption rate evaluation accuracy caused by the imbalance of the beer gas extraction hop adding control process corresponding to carbon dioxide flow regulation in the prior art is solved.

The invention relates to a process of producing a fermented malt beverage having an ethanol content of less than 1% ABV, said process comprising the following steps: a) preparing an aqueous malt mixture comprising water and malt; b) preparing a mash by mashing the aqueous malt mixture; c) separating the mash into wort and spent grain; d) holding the wort at a temperature of at least 70⁰C for at least 5 minutes to produce a heated wort; e) cooling the heated wort to a temperature of less than 30⁰C to produce a cooled wort; and f) contacting the cooled wort with live yeast at a temperature of less than 7⁰C for at least 8 hours to produce a fermented wort; wherein the temperature of the wort is maintained below 90 ⁰C between steps c) and f); and wherein boiling of the wort is avoided. The invention further relates to a beer having an ethanol content of less than 1% ABV, said beer having a free dimethyl sulphide content of less than 100 µg / L and a total dimethyl sulphide content of at least 10 µg / L, wherein free dimethyl sulphide represents at most 35% of the total dimethyl sulphide content.

To provide a new style beer-taste beverage which is rich in alcohol concentration and flavor by fermentation, although an authentic extract which has not been conventionally used is similar to a general Pilsner-style beer.SOLUTION: A beer-taste beverage comprising a malt fermented product, wherein the real extract concentration is 6.0 wt% or less, the alcohol concentration is 10.0 wt% or more, and the total concentration of esters selected from the group consisting of ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate, and phenylethyl acetate is 40.0 mg / L or more.SELECTED DRAWING: None

The present invention relates to endoproteases. More particularly, the present invention relates to the use of an endoprotease for reducing or eliminating beer turbidity.

The invention relates to the technical field of functional beer preparation, in particular to a preparation method and application of low-purine beer rich in characteristic flavone components from brassica rapa. Comprising the following steps: preparation of a brassica rapa extract, preparation of low-purine wort and three-stage addition of the brassica rapa extract: adding the extract in the step (1) in different process stages for three times so as to control the accumulative heating time of the extract in a high-temperature stage to be less than or equal to 20 minutes, adding the extract in a saccharification stage for the first time, and adding the extract in an amount which is 30-40% of the total amount of the extract; the second time of addition is 15-20 min before wort boiling, and the addition amount is 45-55% of the total amount of the extract; the third-time addition is performed at the later stage of fermentation, and the addition amount is 10-20% of the total amount of the extract. According to the method, through an innovative three-section type adding process, the accumulative heating time and the fusion stage of characteristic flavone components in the brassica rapa extract in the brewing process are accurately controlled, the activity of the brassica rapa extract is protected to the maximum extent, and the technical problems that the brassica rapa extract is poor in stability and low in retention rate in a beer brewing system are solved.

This invention relates to the field of selenium-enriched beer fermentation fault prediction technology, and provides a multi-stage fault detection device and fault prediction method for selenium-enriched beer fermentation tanks. The multi-stage fault detection device for selenium-enriched beer fermentation tanks includes: a vertically arranged selenium-enriched beer fermentation tank, comprising an upper main tank and a lower emergency tank, with a connecting pipeline between the main tank and the emergency tank. A first sensor, a second sensor, and a stirring linkage mechanism are respectively installed at the top of the main tank. The stirring linkage mechanism extends from top to bottom through the main tank and the emergency tank, and includes an impeller mounted on a stirring shaft and a stirring frame cooperating with the stirring shaft. This invention, through the selenium-enriched beer fermentation tank and its optimized tank structure, combined with the stirring shaft and stirring linkage mechanism, ensures that the fermentation liquid is fully stirred and mixed within the tank, achieving fault detection and prediction during the selenium-enriched beer fermentation process.

This invention relates to a beer with a baijiu (Chinese liquor) flavor and its preparation method. The preparation method includes the following steps: saccharification, oxygenation, obtaining cold wort, inoculation with yeast, and initial fermentation and intermediate fermentation to obtain a beer with a baijiu flavor. The initial fermentation includes: performing a first stage of fermentation until the yeast count reaches a predetermined value, adding noni enzyme juice, and performing a second stage of fermentation until the apparent sugar content reaches a predetermined value. The beer obtained using this preparation method has a baijiu flavor that is harmonious with the beer flavor, and the alcohol content is not high, being the alcohol content of conventional beer (2.5-5.5% vol), while also exhibiting good SOD enzyme activity.

The object of the present invention is to provide, for example, a beverage in which the concentrations of β-citronellol, nerol, and geraniol are increased and the citrus fruit aroma is enhanced, a method for producing the beverage, and a method of increasing the concentrations of β-citronellol, nerol, and geraniol in a beverage to enhance a citrus fruit aroma. Note that the above "concentrations of β-citronellol, nerol, and geraniol" may be the "concentrations of β-citronellol, nerol, and / or geraniol" or the "concentrations of linalool, β-citronellol, nerol, and / or geraniol". The present invention also relates to, for example, a method for producing a beverage, comprising the step of adding a composition for food products which has lipase activity in the production of the above beverage using a plant-derived raw material, and to a beverage produced by such a production method.

This invention discloses a craft beer flavor enhancement process using oak barrel micro-oxygen aging, belonging to the field of craft beer brewing technology. This process achieves the targeted transformation and accumulation of flavor compounds in craft beer through oak barrel pretreatment, precise control of the micro-oxygen environment, and optimization of aging process parameters. First, the oak barrel undergoes a combined pretreatment of toasting, carbonization, and maceration. Then, the fermented base beer is poured into the pretreated oak barrel, and a stable oxygen concentration is maintained within the barrel through a micro-oxygen control system, aging under suitable temperature conditions. Craft beer brewed using this process exhibits a significantly increased content of characteristic flavor compounds and an effective reduction in the content of off-flavor substances such as acetaldehyde. The beer combines the rich aroma of oak with the refreshing taste of beer, solving the problems of single flavor and prominent off-flavors in traditional aging processes, and significantly improving the quality and market competitiveness of craft beer.

The invention discloses a method for predicting the turbidity tendency of beer caused by micromolecular dextrin, and relates to the technical field of beer quality detection. According to the method disclosed by the invention, micromolecular dextrin is determined as a core turbid substance through systematic analysis on beer components. According to the method, colloidal substances are separated from beer to be detected through membrane filtration and centrifugation, the essence of starch substances is verified through an enzymolysis experiment, structural characterization is conducted through Fourier transform infrared spectroscopy, nuclear magnetic resonance and other experiments, and correlation between the colloidal substances and turbidity is verified through FTIR, an electron microscope and DSC (differential scanning calorimetry). Based on the concentration of micromolecule dextrin, the concentration of tannic acid and the DPPH free radical scavenging rate, a multiple linear regression prediction equation is established, accurate prediction of the turbidity tendency of beer is achieved, and technical support is provided for beer production process optimization and quality control.

The present disclosure relates to methods, devices and systems for exposing microorganisms or compositions comprising functional proteins to an oscillating electric field substantially free of a magnetic component in order to improve stress responses, survival and metabolite or protein production. In embodiments, a controller drives one or more insulated emitters with a true AC signal or pulsed DC signal, in stepped, swept or shuffled patterns of an electric field oscillating at one or more frequencies in the range 210 Hz to 99 kHz. Exposure to the field provides surmounting energy that enhances protein breathing, catalysis, and fundamental functions of multiprotein complexes including transcription factors and ribosomes, thereby improving stress resistance of microorganisms, their viability during fermentation, drying, storage, transport, and / or increasing production of functional or therapeutic proteins, metabolites or microbial lysates. The technology is applicable to manufacture of probiotics, therapeutics, metabolites, food, alcohol, feed and bioenergy, cosmetics, nutraceuticals and biopharmaceuticals..

The present invention relates to endoproteases. More particularly, the present invention relates to the use of endoproteases for reduction or elimination of beer haze.

The application discloses an intelligent fermentation control system for a beer brewing process and relates to the technical field of beer brewing.The system comprises the following steps: crushing malt, saccharifying, filtering, obtaining qualified wort, detecting the concentration, pH value and dissolved oxygen content of the wort, leading the wort into a fermentation tank and sterilizing the wort; detecting the temperature, pH value, carbon dioxide concentration, reducing sugar concentration, alcohol concentration and dissolved oxygen content by using a sensor and standardizing the temperature, pH value, carbon dioxide concentration, reducing sugar concentration, alcohol concentration and dissolved oxygen content; calculating the deviation between each data and the optimal value by using the standardized temperature, standardized pH value and dissolved oxygen content, wherein the optimal value is the medium value of the value allowed during brewing and the minimum value, and adjusting and correcting by using a PID algorithm; calculating a brewing index by using a fermentation environment index and a fermentation rate index, and judging the brewing condition according to the brewing index.

The invention relates to agaric powder beer rich in anthocyanin and dietary fibers and a preparation method of the agaric powder beer. The method comprises the following steps: a) pulping auricularia auricula-judae, and performing enzymolysis to obtain auricularia auricula-judae enzymatic hydrolysate; b) preparing wort, and adding the agaric powder enzymatic hydrolysate and a flavor coordinating agent in a wort boiling stage to obtain the wort; c) performing low-temperature cold-soaking extraction on the powdered auricularia auricula with an alcohol solution to obtain a powdered auricularia auricula cold-extracted extract; d) in the stage from cooling to fermentation of the obtained wort, adding the powdered agaric cold extraction extract to obtain mixed wort; and e) fermenting and after-ripening the mixed wort to obtain the agaric powder beer. The auricularia auricula-judae beer obtained by the method has a clear peach blossom pink color and rich and pure white foam. The beverage has unique fungus faint scent, sambucus williamsii flower scent and lemon faint scent, and is coordinated and fused with malt sweet scent and wine flower scent.

The invention relates to the field of beer brewing, and particularly discloses turbid stable white beer and a preparation method thereof. The preparation method of the turbid and stable white beer comprises the following steps: uniformly mixing barley malt and wheat malt according to a mass ratio, humidifying and crushing to obtain a crushed material; adding water into the crushed material, saccharifying, and filtering to obtain wort; boiling the wort, adding bitter humulus lupulus when the wort is boiled for 15-20 minutes, adding fragrant humulus lupulus 15-20 minutes before the boiling is finished, cooling to room temperature after rotary precipitation, and adjusting the concentration of the wort to be 12 degrees P; and inoculating yeast into the wort, fermenting at normal pressure, after the sugar degree of the fermentation liquor is reduced to 5 DEG P or below, carrying out sealed fermentation for 4-5 days, transferring to the temperature of 4-6 DEG C, ripening for 5-7 days, carrying out pulse treatment at the temperature of 20-25 DEG C, carrying out heat-assisted ultrasonic treatment, cooling to the filling temperature, and filling. The white beer provided by the invention has the advantages of good turbid stability, difficult generation of precipitates during storage, and good foam retention and wall hanging property.

The invention relates to a method of producing a fermented malt beverage, the method comprising the steps of: a) preparing an aqueous malt mixture comprising water and malt; b) preparing a malt mash by mashing the aqueous malt mixture; c) separating the malt mash into wort and spent grain; d) holding the wort at a temperature of at least 70 °C for a period of at least 5 minutes to produce a heated wort; e) cooling the heated wort to a temperature of less than 30 °C to produce a cooled wort; and f) contacting the cooled wort with active yeast for at least 8 hours to produce a fermented wort; wherein the temperature of the wort is maintained below 90 °C between steps c) and f); wherein the wort is not boiled; wherein heat coagulum is removed from the heated wort prior to step f); and wherein an anionic flocculating agent is added to the wort prior to removal of the heat coagulum. The invention also provides a beer characterized by a total dimethyl sulfide content of at least 50 µg / L, a difference between the total dimethyl sulfide content and the free dimethyl sulfide content in the range of 40-250 µg / L, and a thiobarbituric acid value of 16-33.

The present invention provides a system and method for removing ethyl acetate from an alcohol composition. [Solution] A system for removing ethyl acetate from an alcohol composition is provided, comprising: a pressure tank 25 defining a pressure-controllable chamber; a liquid inlet port 30 fluidly communicating with the pressure-controllable chamber and configured to receive a certain amount of alcohol composition in the pressure-controllable chamber; a gas outlet port fluidly communicating with the pressure-controllable chamber; a vacuum pump fluidly communicating with the gas outlet port; and a controller configured to operate the vacuum pump to establish a partial pressure in the pressure-controllable chamber for a selected time, and to preferentially remove ethyl acetate from the alcohol composition relative to other homologs in the homologous group to obtain a purified alcohol composition.

The application discloses a kind of Torulaspora delbrueckii BYA-1 , its screening method and application in specialty beer brewing belong to specialty beer brewing technical field.The application provides a kind of Torulaspora delbrueckii BYA-1 , on November 17, 2025, is preserved in China Microorganism Strain Preservation Management Committee general microorganism center, and the preservation number is CGMCC No.39053.The application is applied to specialty beer brewing aspect, solves the problem that suitable delkei's sporidibolus pararoseus cannot be screened to carry out the production of characteristic flavor beer, proposes a kind of Torulaspora delbrueckii BYA-1 Torulaspora delbrueckii BYA-1 , its screening method and application in specialty beer brewing.

A problem to be solved of the invention is to provide an alcohol-removed fermented beer-taste beverage which has improved alcoholic feeling and reduced fermented soybeans odor. Means for solving the problem is a low-alcohol beer-taste beverage containing at least one 2-acetyltetrahydropyridine compound selected from the group consisting of 2-acetyltetrahydropyridine and, 2-acetyl-1,4,5,6-tetrahydropyridine its tautomer, in an amount of more than 2 ppb and less than 10 ppb, and containing components derived from an alcohol-removed wort-fermented liquid.

The present application provides a whole-malt barrel-aged strong lager beer and a preparation process thereof, and belongs to the technical field of beer brewing. The whole-malt barrel-aged strong lager beer has an alcohol content of 10%vol-12%vol, a bitterness unit of 20BU-60BU, an original extract of 22°P-25°P, a real degree of fermentation ≥70%, a carbon dioxide content of 0.50% mass-0.65% mass, a dimethylfuranone content of 4 mg / L-6 mg / L, a cis-oak lactone content of 300 µg / L-500 µg / L, and a vanillin content of 10 mg / L-20 mg / L, and an amber appearance. The whole-malt barrel-aged strong lager beer provided in the present application has a high alcohol content (>_10%vol) and, through process technology innovation, has been developed to have a rich flavor, blending the flavor substances in the barrel absorbed during barreling, with a complex flavor profile and strong layers of taste. It also breaks through the limits of alcohol content and storage time of the traditional beer, and achieves a high-difficulty high-alcohol strong lager beer.

Apparatus and associated methods relate to a fermentation monitoring apparatus configured to generate a visual indicia in a fluid well in response to pressure inside a vessel exceeding a predetermined pressure. In an illustrative example, the fermentation monitoring apparatus may include a vessel cap that includes a fluid well holding a quantity of fluid, and at least one fluid communication channel. The fluid well, for example, may receive gas released from the channel via the at least one fluid communication channel when the vessel cap is coupled to a first end of a vessel to define a chamber and a gas pressure in the chamber exceeds a predetermined threshold. Various embodiments may advantageously generate a visual indicium of gas bubbles in the quantity of fluid indicating to a user that the gas pressure in the chamber has exceeded the predetermined threshold.

The present invention provides a beer-flavored beverage with a low ethanol content and excellent fermentation characteristics and flavor typical of beer-flavored beverages, as well as a method for producing the same. [Solution] A beer-flavored beverage is provided that contains less than 0.07 ppm by mass of diacetyl, 0.07 ppm by mass or more of ethyl acetate, and 0.4 (v / v)% or more but less than 1.5 (v / v)% of ethanol, with an H2S content of less than 5 ppb by mass and a final fermentation degree (LA) of 60% or less.

The invention relates to an alcoholic beer having an ethanol content of at least 1% ABV, and containing 9(S),12(S),13(S)-trihydroxy-10(E)-octadecenoic acid (TOA) and free amino nitrogen (FAN) in ratio of less than 0.035 mg of TOA per mg of FAN. The inventors have discovered that the staling of alcoholic beer during storage can be slowed down by selectively removing 9(S),12(S),13(S)-trihydroxy-10(E)-octadecenoic acid (TOA) from the wort prior to fermentation. Another aspect of the invention relates to a method of preparing a beer, said method comprising the following successive steps: - providing a wort; - contacting the wort with ZSM-5 zeolite; - separating the treated wort from the ZSM-5 zeolite; - fermenting the treated wort with yeast to produce fermented wort having an alcohol content of at least 1% ABV; and - separating yeast from the fermented wort.

The utility model discloses a kind of fermentation equipment for beer production belongs to fermentation equipment technical field, including jar main body, the side of jar main body is equipped with auxiliary assembly, including cooling assembly, the side of cooling assembly is connected with the outer edge of jar main body, cooling assembly can cool the outside of jar main body, cooling assembly includes cooling cover, this fermentation equipment for beer production, the cooling assembly of the utility model is used in cooperation with power component, in the process of stirring can realize internal solution and fermentation enzyme fast mix, simultaneously in the process of fermentation, jar body center part and the solution close to jar body inner wall can be realized replacement, so that the solution in jar body can all be evenly contacted to the temperature replacement process of jar body outer cooling water, to realize the process of uniform cooling, avoid the condition that jar body core liquid is not easy to cool due to the jacket of jar body shell direct cooling jar body, shorten cooling time, improve the cooling efficiency of equipment.

This invention provides a fermented beer-flavored beverage with improved richness despite a high degree of fermentation, and a method for producing the same. [Solution] A fermented beer-flavored beverage having an apparent degree of fermentation of 100.0% or more, where X is the ratio of proline concentration (mg / 100mL) to raw wort extract (%Plato) and Z is the linalool concentration (μg / L), X is 1.5 or more and Z / X is 12.0 or less, and a method for producing the fermented beer-flavored beverage, comprising a mashing step of saccharifying a mixture containing malt and water, boiling the resulting saccharified liquid to prepare a fermentation raw material liquid, and a fermentation step of inoculating the resulting fermentation raw material liquid with yeast and fermenting it, wherein the method does not include a step of adding or removing ethanol or components contributing to the extract (except water) after the fermentation step.