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Improved brewing process

A beer, specific technology, applied in the field of proline-specific protease, accelerated fermentation beer, can solve the problems of time-consuming, no accelerated beer stabilization period, shortened beer maturation period, etc., to minimize waste liquid flow, oxygen exposure The effect of risk reduction and self-antioxidant improvement

Inactive Publication Date: 2009-07-22
DSM IP ASSETS BV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] Although there are many reports on shortening the maturation period of beer production, there are no reports so far of a feasible method for accelerating the beer stabilization period
However, this stabilization period, involving considerable throughput and requiring considerable energy input, typically takes a week at 0°C

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0091] Example 1 Pilot Scale Beer Production

[0092] Two pure malts were brewed under the same conditions in a 20 hl semi-industrial pilot plant at the IFBM (Institute Francais de la Brasserie et de la Malterie, Vandoeuvre-les-Nancy, France) brewery. To one of these malts was added a proline-specific protease (Brewers Clarex from DSM Food Specialties, Delft, TheNetherlands, containing 5 PPU / g product) at a concentration of 10 PPU / hl of malt during fermentation and at 4500 ADU at the start of fermentation. At a concentration per hectoliter of malt, acetolactate decarboxylase (Maturex L from NOVO, Bagscaerd, Denmark, containing 1,500 ADU / gram of product) was added. This fermentation is called "trial fermentation". Another malt was similarly fermented and referred to as the "control ferment".

[0093] brewing

[0094] The brew is made from 300kg of barley malt and hop pellets. The starch saccharification condition was 1:4 water: malt ratio (vol / wt), pH 5.6. The starch sac...

Embodiment 2

[0105] Example 2 Shortening the Cold Stability Period and Its Effect on the Clarity of an Enzyme-Stabilized, 100% Malt Beer

[0106] Brewing trials were performed to evaluate the effect of proline-specific proteases on 100% malt beer by using a shortened cooling period. For this, six different worts were prepared and fermented according to exactly the same protocol (see "Materials and methods"). Proline-specific protease from Aspergillus niger was added to five fermenters at a concentration of 0.125 PPU / L (see "Materials and Methods" for definition of activity), and in all five fermentations, the enzyme was added to cold water prior to inoculation. in wort. The sixth fermentation was used as a reference, and no proline-specific protease was added. All fermenters were inoculated with fresh storage yeast (approximately 17 million cells / ml wort) and fermentations were carried out at 12°C up to 5plato, then the temperature was raised up to 14°C for the removal of ortho-diketon...

Embodiment 3

[0115] Example 3 Turbidity Measurement and Haze Formation

[0116] Three 20H1 fermentations were performed on 100% wort of 12Plato according to the procedure described in Example 2. The first fermentation (reference) was fermented without addition of proline-specific protease. The proline-specific protease from A. niger was added to two other fermentations at concentrations of 0.125 and 0.20 PPU / l at the time of inoculation. At the end of maturation (in this case 9 days after the start of fermentation), all three beers were cold stabilized at 1° C. for 5 days, after which yeast and cold precipitates were removed. No PVPP treatment, no silicone treatment. All three beers were filtered on diatomaceous earth filters with coarse and fine grade filter layers. The beers were finally bottled and pasteurized at 15 PU before being stored at ambient temperature for shelf life studies.

[0117] After various storage periods the beer was pre-incubated at 1° C. for 24 hours and then ...

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Abstract

The present invention relates to the use of a proline-specific protease for accelerating the beer brewing process. In particular, it relates to the use of a proline-specific protease for accelerating the beer brewing process by shortening and simplifying the stabilisation phase of beer production. The stabilisation period as such can be omitted from the beer making process hereby saving significant costs and adding to the flexibility of beer producing plants.

Description

technical field [0001] The present invention relates to a method for beer fermentation. In particular, the invention relates to a method of accelerating the fermentation of beer involving a proline-specific protease. Background technique [0002] In the traditional beer-making method, the wort obtained by extracting the malt is inoculated with brewer's yeast and fermented for about 7 days at a maximum temperature between 8-15°C, depending on whether a cold or warm fermentation method is used . This fermentation is also called primary fermentation. Once fermentation is complete, the yeast is precipitated when most of the fermentable sugars have been converted to alcohol. In the case of larger beers the yeast collect at the bottom of the fermentation, in other beers they collect at the top of the fermentation. The "green" beer resulting from this primary fermentation still contains some unsettled yeast as well as relatively high levels of undesirable odor components, espec...

Claims

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Application Information

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IPC IPC(8): C12C5/00C12C11/00C12H1/22C12N9/62
CPCC12N9/62C12C11/003C12H1/22C12C5/004
Inventor 明-达姆·源路泊·埃登斯叶罗恩·路易斯·洛恩·范
Owner DSM IP ASSETS BV
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