Anthocyanin-rich grape Ale beer and brewing method thereof

A grape ale and anthocyanin technology, applied in the field of beer brewing, can solve the problems of limited brewing technology and fruit raw material cost, and achieve the effects of increasing layering and complexity, novel style, and a wide range of drinkable people

Pending Publication Date: 2022-06-24
NORTHWEST A & F UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Fruity beer endows beer with a fruity flavor, and has been produced in developed countries such as Europe and the United States, but limited by the brewing technology and the cost of fruit raw materials, the brewing of fruity beer is still in the exploratory stage

Method used

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  • Anthocyanin-rich grape Ale beer and brewing method thereof

Examples

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Comparison scheme
Effect test

Embodiment 1

[0026] An anthocyanin-rich grape ale includes the following ingredients: 43.4 parts of pale ale malt, 44 parts of pilsner malt, 10 parts of caramel pilsner malt, and 8 parts of pale crystal malt.

[0027] A kind of brewing method steps of grape ale beer rich in anthocyanins are:

[0028] (1) The raw material and water are incubated at 52°C for 30min, then heated to 65°C for 30min, then heated to 72°C and incubated for 20min, finally heated to 78°C and incubated for 10min for saccharification, after the saccharification is completed, filter and boil, after boiling, 20~ Add 9% of the total mass of hops for 30min, add 45.5% of the total mass of hops 15min before the end of boiling, and then cyclone precipitation for 20min, add 45.5% of the hops of the total mass of flavor hops during the cyclotron precipitation for 10min; the sugar content is 15° P's original wort;

[0029] (2) inserting brewer's yeast into the original wort obtained in step (1), and fermenting for 3 days at 18°...

Embodiment 2

[0036] An anthocyanin-rich grape ale includes the following ingredients: 40 parts pale ale malt, 40 parts pilsner malt, 5 parts caramel pilsner malt, and 5 parts pale crystal malt.

[0037] A kind of brewing method steps of grape ale beer rich in anthocyanins are:

[0038] (1) The raw material and water were incubated at 52°C for 26min, then heated to 63°C for 30min, then heated to 70°C for 18min, finally heated to 78°C and incubated for 10min for saccharification, after the saccharification was completed, filter and boil, add 30min after boiling Bitter hops with a total mass of 9% of the total hops, add 45.5% of the total hop mass of aroma hops 15min before the end of boiling, and then cyclone precipitation for 20min, add 45.5% of the total hop mass of flavor hops during the cyclotron precipitation for 10min, to obtain a sugar content of 13. °P raw wort;

[0039] (2) inserting brewer's yeast into the original wort obtained in step (1), and fermenting for 3 days at 19°C;

[...

Embodiment 3

[0046] An anthocyanin-rich grape ale includes the following ingredients: 45 parts pale ale malt, 45 parts pilsner malt, 10 parts caramel pilsner malt, and 10 parts pale crystal malt.

[0047] A kind of brewing method steps of grape ale beer rich in anthocyanins are:

[0048] (1) The raw material and water were kept at 50°C for 25min, then heated to 63°C for 23min, then heated to 72°C for 17min, finally heated to 78°C and kept for 10min to perform saccharification, after the saccharification was completed, filter and boil, add 30min after boiling Bitter hops with a total mass of 9% of the total hops, add 45.5% of the total hop mass of aroma hops 15min before the end of boiling, and then cyclone precipitation for 20min, add 45.5% of the total hop mass of the aroma hops during the cyclotron precipitation for 10min; the obtained sugar content is 15 °P raw wort;

[0049] (2) inserting brewer's yeast into the original wort prepared in step (1), and fermenting for 2 to 3 days at 18 ...

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Abstract

The invention relates to grape Ale beer rich in anthocyanin and a brewing method of the grape Ale beer. The grape Aire beer prepared by the method is high in anthocyanin content, the wine body is dark red, and the grape Aire beer not only has the aroma of beer, but also has the flavor of grape wine. The brewing method comprises the following steps: (1) mixing malt with water, saccharifying, filtering, boiling, adding hops in stages in the boiling process, and carrying out rotary precipitation for 20-30 minutes to obtain original malt wort; (2) inoculating beer yeast into the original wort prepared in the step (1); (3) after fermenting for 2-3 days, adding grape mash accounting for 35% of the volume of the fermented beer in the step (2) into the fermented beer, continuing fermenting for 7-10 days, then adding bentonite at the temperature of 0-4 DEG C, and performing cryoprecipitation for 10-15 days; and (4) carrying out secondary fermentation at 15-20 DEG C for 7-10 days to obtain the grape Aire beer.

Description

technical field [0001] The invention relates to the technical field of beer brewing, in particular to an anthocyanin-rich grape ale beer and a brewing method thereof. Background technique [0002] Beer is an alcoholic beverage with high mass consumption, which is favored by consumers because of its low alcohol content and refreshing taste. Traditional beer is the fermentation product of malt, and the content of polyphenolic nutrients in beer is low. With the continuous improvement of people's living standards and the continuous change of consumption concepts, domestic and foreign beer lovers have a growing love for beer and the market's demand for new products is increasing. More and more requirements have been put forward for nutritional properties, etc., and fruit beer has become a promising new type of beer. [0003] Fruit-flavored beer endows beer with a fruity flavor. Currently, it has been produced in developed countries such as Europe and the United States. However,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C12/00C12C5/04C12C7/04C12C7/20C12C11/02
CPCC12C12/00C12C5/04C12C7/042C12C7/205C12C11/02C12C7/053C12C7/26C12C12/006
Inventor 张克坤房玉林李智昊陈可钦王璐张李一如李月垣曾翠艳
Owner NORTHWEST A & F UNIV
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