A method for the regeneration of PVPP from a membrane filter retentate after clarification and stabilisation of a yeast fermented beverage

Abstract

The present invention relates to a method of preparing a yeast fermented beverage, said method comprising the steps of: a. fermenting wort with a biologically active yeast to produce a fermented liquid; b. optionally removing yeast from the fermented liquid; c. mixing the fermented liquid with polyvinylpolypyrrolidone (PVPP) particles; d. filtering the fermented liquid containing the PVPP particles over a first membrane filter without employing a filter aid; e. combining the first retentate with an aqueous regeneration liquid to desorb polyphenols and / or protein from the PVPP particles, said aqueous regeneration liquid having a pH of at least 10.0; f. filtering the combination of first retentate and regeneration liquid over a second membrane filter without employing a filter aid; and g. after optional further refining of the regenerated PVPP particles contained in the second retentate, recirculating the regenerated PVPP particles to step c; wherein macromolecular components contained in the first retentate of step d. and / or retained on the second filter of step f, are degraded using a degradative agent capable of degrading proteins and / or polyphenols, said degradative agent being selected from oxidants, enzymes and combinations thereof. The method according to the present invention can be operated with single use PVPP as well as regenerable PVPP. Furthermore, the method is very robust and does not require sophisticated, capacious filter hardware for regenerating the PVPP.

Description

technical field [0001] The present invention relates to methods of stabilizing yeast-fermented beverages. More specifically, the present invention provides a method of stabilizing a yeast-fermented beverage by combining the yeast-fermented liquid with polyvinylpolypyrrolidone (PVPP) particles so that at least part of the polyphenols and / or At least a portion of the protein is associated with the PVPP particles; removing a slurry containing the PVPP particles from the fermentation liquid; and regenerating the PVPP particles. Background technique [0002] Stabilizing yeast-fermented beverages, such as beer, ensures the mouthfeel of the beverage and at the end of its shelf life makes the beverage look as good as it did after packaging. Since consumers' first evaluation is visual, clarity is considered a decisive factor for beer quality. With some notable exceptions, consumers expect products that are appealingly clear and not cloudy. [0003] Colloidal turbidity in beer orig...

AI Technical Summary

Problems solved by technology

However, it is the cost of the bulky filter hardware that has a more significant impact on the economics of PVPP regeneration than the cost of the PVPP stabilizer

[0010] Thus, while single-use PVPP has the disadvantage of generating a large waste stream, renewable PVPP has the disadvantage that it requires a large upfront investment in complex filter hardware

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