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Low alcohol or alcohol free fermented malt based beverage and method for producing it

A low-alcohol and non-alcohol technology, applied in the preparation of alcoholic beverages, brewing of beer, etc., can solve the problems of lacking and affecting the aroma characteristics of NA-beer

Active Publication Date: 2014-12-17
ANHEUSER BUSCH INBEV SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the (quasi) absence of ethanol also affects the aroma profile of NA-beer by changing the ratio of flavor components between liquid beer, foam and beer headspace

Method used

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  • Low alcohol or alcohol free fermented malt based beverage and method for producing it
  • Low alcohol or alcohol free fermented malt based beverage and method for producing it
  • Low alcohol or alcohol free fermented malt based beverage and method for producing it

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Embodiment Construction

[0055] The fermented malt based beverage of the present invention has an alcohol content of not more than 1.0 vol%, preferably not more than 0.7 vol%, and may even have an alcohol content of not more than 0.1 vol% or even 0.05 vol%, with still very close to normal lager beer flavor characteristics. The flavor profile of beer is a very complex issue that depends on taste and aroma profile, and is typically evaluated by a panel of experts on dozens of parameters marked as sweetness, fruitiness, bitterness, post-bitterness, caramel notes, wort notes Wait. While some flavor characteristics may be associated with specific components, such as bitterness associated with the presence of hops, the overall flavor is beyond complete understanding because there are myriad parameters that control it: type and amount of components used, time-temperature characteristics, pH, etc. Any change in one of the above parameters affects the overall flavor profile of the beer. The present inventio...

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Abstract

The present invention concerns an alcohol free or low alcohol fermented malt based beverage having an alcohol content of not more than 1.0 vol%, preferably not more than 0.7 vol%, having an aroma profile close to the one of alcoholic lager beers, characterized in that, it comprises 7.00-30.00 ppm ethyl acetate and 0.01-0.20 ppm ethyl butyrate. It preferably also comprises the following esters: 0.05-2.00 ppm (iso)amyl acetate; 0.01-0.10 ppm ethyl butyrate; 0.01-0.05 ppm ethyl hexanoate; and the following higher alcohol: 5.00-30.00 ppm (iso)amyl alcohol, wherein (iso)amyl alcohol is defined as the sum of 3-methyl butanol and 2-methyl butanol.

Description

technical field [0001] The present invention relates to low-alcohol or no-alcohol fermented malt-based beverages, such as beers with flavor profiles very close to conventional lagers. The present invention also relates to methods for producing such malt-based beverages. Background of the Invention [0002] Low-alcohol or no-alcohol beer has different definitions depending on state legislation. In the context of the present invention, "low-alcohol beer" is defined as a beer having an alcohol content of not more than 1.0% by volume, and "non-alcoholic beer" is defined as a beer with an alcohol content of not more than 0.1% by volume. The present invention relates to these two types of beer, hereinafter collectively referred to as "NA beer", and includes beer with a lower alcohol content of even not more than 0.05% by volume. Attempts to produce NA beer with a flavor profile close to that of conventional lager have met with limited success in the past. The present invention ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C12/04C12G3/02C12G3/08
CPCC12G3/025C12G3/06C12C12/04C12G3/021C12C5/026
Inventor B·范德黑根
Owner ANHEUSER BUSCH INBEV SA
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