0.0 %vol alcohol-free white beer and preparation method thereof

Abstract

The invention provides 0.0 %vol alcohol-free white beer and a preparation method thereof, and belongs to the technical field of beer brewing. The 0.0 %vol alcohol-free white beer and the preparation method thereof are capable of solving the problems of lack of alcohol ester flavor of traditional beer, as well as relatively light taste and obvious sour sensation, of existing alcohol-free beers. According to the technical scheme of the 0.0 %vol alcohol-free white beer, the 0.0 %vol alcohol-free white beer has an alcohol concentration lower than 0.05 %vol, a bitter principle 5EBC-10EBC, an original wort concentration at 4.5-7.5 plato, a carbon dioxide content of 0.50-0.60% by mass, a total alcohol content at 30 mg / L or above, a total ester content at 5 mg / L or above, and a 4-VG content at 3.0mg / L or above. The 0.0 %vol alcohol-free white beer is prepared by sequentially carrying out the step of pre-heating, degassing, dealcoholing, cooling, carbon dioxide filling, post-modificating, stabilizing and filling.

Description

technical field [0001] The invention belongs to the technical field of beer brewing, and in particular relates to an alcohol-free white beer with an alcohol content of 0.0% vol and a preparation process thereof. Background technique [0002] Alcohol-free beer has been produced for half a century, and the main producers are state-owned Switzerland, Germany, the United States, Denmark, and Norway. According to statistics, in Germany, every 15 bottles of beer sold are non-alcoholic beer. In recent years, with the rapid development of China's economy, the change of consumers' concept and the strength of Chinese beer enterprises, the market potential and development space of non-alcoholic beer are also increasing. [0003] At present, the methods for industrially producing non-alcoholic beer are mainly dealcoholization and controlled fermentation. For the controlled fermentation method, in the process of controlled fermentation, even if strict control is performed to suppress t...

AI Technical Summary

Problems solved by technology

For the controlled fermentation method, in the process of controlled fermentation, even if strict control is performed to suppress the amount of alcohol production, insufficient fermentation by yeast cannot be avoided, and there are still cases where the off-flavor from the wort becomes prominent and has Problems such as undesired fragrance

For the dealcoholization method, while removing the alcohol components, the aroma and taste of the beer cannot be avoided, and the mouthfeel is lighter and the sourness is prominent.

Therefore, the development of non-alcoholic beer with flavor and taste close to traditional beer through technological innovation has become the biggest challenge for non-alcoholic beer innovation

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