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Low-alcohol beer

A technology of beer and ethanol, which is applied in the field of beer and can solve problems such as imbalance

Pending Publication Date: 2021-04-16
HEINEKEN SUPPLY CHAIN BV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Plus, existing low- or zero-alcohol beers are often unbalanced

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0143] Distillation of various media containing limited fermented beer

[0144] Cold contact fermented beers and regular lagers are obtained by known methods. Common beers are lagers, which are commercially available. As a comparative example, wort was obtained as known in the art.

[0145] A continuous vacuum distillation unit capable of processing beer at a rate of 4 hl / hour is provided. The plant consisted of a preheater, a degassing system, two vacuum distillation columns including condensers, an evaporator and a cooling system with plate heat exchangers. Additionally, the unit includes a carbonation system. The apparatus was set up to provide a pressure of 90 mbar absolute, resulting in a temperature of 43°C in the vacuum distillation column.

[0146] The medium comprising the cold contact fermented beer as a limited fermented beer is subjected to distillation. The media for distillation were wort (comparative), cold contact fermented beer (CC) and a mixture of cold ...

Embodiment 2

[0151] Comparison of beers obtained with zero-alcohol or low-alcohol beer types

[0152] A taste panel of 17 trained panelists compared the beers obtained using the present method with existing zero-alcohol beers. Beer is evaluated for specific flavor attributes including sweetness, wort flavor and overall flavor intensity, among other flavors. For each attribute, perceived strength is represented by a line scale. All beers of all attributes were evaluated by all panelists and the results averaged. The results are given in Table 2.

[0153] The beer obtained with the present process has less wort flavor and less sweetness, as well as lower flavor intensity and ultimately less intense flavor compared to commercial zero-alcohol or low-alcohol beer. As a result, consumers are less likely to become saturated with flavor within just a few beers. Also, the beer is generally considered less thick and more refreshing. For this reason, the beer of the present invention is believed...

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Abstract

The present invention discloses a method for preparing beer having an ethanol content of 0-1.0 vol.%, comprising providing a medium having an ethanol content of 0-20 vol.%, which medium comprises restricted-fermentation beer; subjecting said medium to a distillation step, thereby reducing the quantity of one or more aldehydes selected from the group consisting of 2-methylpropanal, 2-methylbutanal, 3-methylbutanal, 3- methylthiopropionaldehyde, phenylacetaldehyde, hexanal, trans-2-nonenal, benzaldehyde and furfural in the medium, and thereby also reducing the ethanol content, if present, to a content in the range of 0-1.0 vol.%. The invention furthermore discloses beer obtained with the said process.

Description

[0001] The present invention relates to the production of zero or low alcohol beer with improved flavour. More specifically, the present invention provides a method for producing non-alcoholic fermented beer in which so-called "wort" flavor notes are reduced. The present invention also relates to a non-alcoholic fermented beer having a uniquely pleasant flavor profile which reduces undesired wort flavor notes and makes the beer more drinkable. Background technique [0002] Beer is the most popular alcoholic beverage worldwide. It is prepared by fermenting a sugary aqueous medium derived from grain using yeast that converts sugar to ethanol ("alcohol"). The production methods of beer are generally known, and those skilled in the art can obtain beer based on common general knowledge and the information disclosed herein. [0003] Beer is usually made from grains such as barley, but other grain types can also be used, including but not limited to wheat or sorghum. Beer is usual...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C12/04C12H3/02C12C11/00C12C12/00
CPCC12C11/00C12C12/006C12C12/04C12H3/02Y02E50/10
Inventor 希尔达·埃尔斯·斯密特埃里克·理查德·布劳威尔奥古斯丁·科尼利厄斯·阿尔德冈德·彼得鲁斯·阿尔伯特·贝克斯阿尔伯特·多德勒
Owner HEINEKEN SUPPLY CHAIN BV
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