Wheat beer brewing method capable of reducing higher alcohol content

A technology of wheat beer and medium-to-high alcohol, which is applied in the direction of beer brewing, biochemical equipment and methods, and malt preparation, etc., which can solve the problems of prone to overcrowding, poor consumer impression, and weak after-drinking feeling, and achieve Reduce the effect of higher alcohols

Inactive Publication Date: 2020-05-22
CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, at present, the higher alcohol content of wheat beer is generally higher than that of light lager beer, which also leads to t...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] 1. 40% wheat malt and 60% barley malt are crushed and fed into the mash tun.

[0015] 2. For saccharification, feed at 62°C and soak for 30 minutes, then raise the temperature to 68°C for 30 minutes, then raise the temperature to 72°C for 20 minutes, then raise the temperature to 78°C for 20 minutes, then raise the temperature to 80°C for filtration.

[0016] 3. Boil, boil the wort after filtering and washing for 90 minutes, and then carry out whirlpool precipitation for 30 minutes.

[0017] 4. Wort cooling, the wort after whirling precipitation is cooled to 15°C, and then enters the fermenter. This process carries out the whole wort oxygenation. The air flow value is 5.

[0018] 5. Ferment, add yeast expansion medium, the number of yeast in the full tank is 5×10 6 / ml, fermented at a constant temperature of 16°C, the apparent concentration was raised from 4.5°P to 18°C, and the apparent concentration was raised to 0.1-0.15MP at 4°P. After the diacetyl is reduced to ...

Embodiment 2

[0021] 1. Choose 40% and 60% wheat malt and barley malt raw materials to be crushed and sent to the mash tun

[0022] 2. For saccharification, feed at 55°C and soak for 30 minutes, then raise the temperature to 68°C for 30 minutes, then raise the temperature to 72°C for 20 minutes, then raise the temperature to 78°C for 20 minutes, then raise the temperature to 80°C for filtration.

[0023] 3. Boil, boil the wort after filtering and washing for 90 minutes, and then carry out whirlpool precipitation for 30 minutes.

[0024] 4. Wort cooling, the wort after whirling precipitation is cooled to 15°C, and then enters the fermenter. This process carries out the whole wort oxygenation. The air flow value is 5.

[0025] 5. Ferment, add yeast expansion medium, the number of yeast in the full tank is 10×10 6 / ml, fermented at a constant temperature of 16°C, the apparent concentration was raised from 4.5°P to 18°C, and the apparent concentration was raised to 0.1-0.15MP at 4°P. After t...

Embodiment 3

[0028] 1. Choose 40% and 60% wheat malt and barley malt raw materials to be crushed and sent to the mash tun.

[0029] 2. For saccharification, feed at 62°C and soak for 30 minutes, then raise the temperature to 68°C for 30 minutes, then raise the temperature to 72°C for 20 minutes, then raise the temperature to 78°C for 20 minutes, then raise the temperature to 80°C for filtration.

[0030] 3. Boil, boil the wort after filtering and washing for 90 minutes, and then carry out whirlpool precipitation for 30 minutes.

[0031] 4. Wort cooling, the wort after whirling precipitation is cooled to 15°C, and then enters the fermenter. This process carries out the whole wort oxygenation. The air flow value is 5.

[0032] 5. Ferment, add yeast expansion medium, the number of yeast in the full tank is 10×10 6 / ml, fermented at a constant temperature of 16°C, the apparent concentration was raised from 4.5°P to 18°C, and the apparent concentration was raised to 0.1-0.15MP at 4°P. After ...

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PUM

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Abstract

The invention discloses a wheat beer brewing method capable of reducing higher alcohol content, and belongs to the technical field of wine brewing. By combining two technical means of increasing saccharification blanking temperature and increasing number of full-tank yeasts, the invention provides the beer brewing method which can reduce the content of higher alcohols in beer and has low influenceon the comfort of consumers. The content of higher alcohols in the wheat beer obtained by the method is 60-80% of that of higher alcohols obtained by a traditional brewing process; therefore, the method reduces the feeling of getting drunk after drinking caused by too high higher alcohols of the wheat beer, improves the drinkability and comfort of the wheat beer, improves the quality of the wheatbeer, and is suitable for popularization and application in the beer industry.

Description

technical field [0001] The invention relates to a brewing method for reducing the content of higher alcohol in beer, which belongs to the technical field of wine brewing. Background technique [0002] Wheat beer, also known as white beer, is a very popular type of beer in the market in recent years. All major beer groups in China are promoting wheat beer products. Its typical appearance characteristics are opaque fog and high turbidity , the taste is mellow and full, rich in the smell of cloves, which is significantly different from the current common industrial pale lager beer. [0003] However, at present, the higher alcohol content of wheat beer is generally higher than that of pale lager beer, which also leads to the phenomenon that wheat beer tends to be on the top after drinking, and the after-drinking feeling is not strong, which gives consumers a bad impression. Therefore, how to reduce the higher alcohol content of wheat beer, thereby enhancing the aftertaste and r...

Claims

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Application Information

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IPC IPC(8): C12C12/00C12C7/01
CPCC12C12/006C12C7/01
Inventor 王成李爽高云鸽孙金兰郝建秦王德良董建辉
Owner CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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