Beer or cider concentrate

A concentrate, cider technology, applied in the field of beer or cider, which can solve the problems of loss of flavor or aroma components, alcohol reduction, etc.

Inactive Publication Date: 2017-08-01
ANHEUSER BUSCH INBEV SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, alcoholic beverage concentrates cannot be produced directly, the main difficulty lies in the fact that most concentration procedures result in a reduction of alcohol and loss of many flavor or aroma components

Method used

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  • Beer or cider concentrate
  • Beer or cider concentrate
  • Beer or cider concentrate

Examples

Experimental program
Comparison scheme
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Embodiment Construction

[0041] The present invention relates to a method for the preparation of an alcoholic beer concentrate, the method steps being the following steps:

[0042]

[0043] a) subjecting beer or cider (1) to a first concentration step including nanofiltration (A) or reverse osmosis to obtain a retentate (2) and a fraction (3) comprising alcohol and volatile flavor components, wherein all The retentate (2) is characterized by a concentration of non-filterable compounds equal to or higher than 20% (w / w), preferably 30% (w / w), as calculated from density measurements corrected for alcohol content, Most preferably 40% (w / w);

[0044] b) subjecting the fraction comprising alcohol and volatile flavor components to a next concentration step comprising freeze concentration, distillation, fractional distillation or reverse osmosis to obtain a concentrated fraction comprising alcohol and volatile flavor components and a residual fraction;

[0045] c) Combining the retentate from a) with the ...

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Abstract

The present invention concerns a method for preparing beer or cider concentrate comprising alcohol and volatile components of beer or cider flavour, and further beer or cider prepared therefrom. In particular, the invention concerns a two-step concentration method wherein the first step involves a high efficiency nanofiltration that results in a highly concentrated retentate and a aqueous permeate fraction comprising alcohol and volatile flavour components, and wherein the second step involves removing water from said permeate fraction to obtain a highly concentrated alcohol solution also comprising volatile flavour components, which is then combined with the retentate from the first step to a final high-alcohol and flavour beer or cider concentrate.

Description

technical field [0001] The present invention relates to a process for the preparation of a beer or cider concentrate comprising alcohol and flavor components, and also to the beer or cider respectively prepared therefrom. In particular, the present invention relates to a two-step concentration process, wherein the first step comprises high-pressure nanofiltration producing a highly concentrated retentate and an aqueous permeate fraction comprising alcohol and volatile flavor components, and wherein the second step comprises The permeate fraction has water removed to obtain a highly concentrated alcoholic solution containing volatile flavor components, which is then combined with the retentate from the first step to form the final beer or cider concentrate. [0002] Background of the invention [0003] The main benefit of producing concentrates is the reduction in weight and volume, which enables savings in storage and transport costs, besides often having the beneficial effec...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C11/11C12G3/08C12G3/10C12H6/00
CPCC12H6/00C12C11/11C12G3/08C12H3/04C12C5/026C12C11/00C12G3/00C08B30/04
Inventor D·德舒特赫P·阿黛姆W·德比塞
Owner ANHEUSER BUSCH INBEV SA
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