一种酿造方法

By using proteases and other enzymes with specific sequence identity during the beer brewing process, the problem of insufficient free amino nitrogen caused by adjuncts and low-quality malt was solved, thereby increasing the amino nitrogen level in the wort and shortening the fermentation time, thus improving brewing efficiency and beer quality.

CN107429207BActive Publication Date: 2026-07-17NOVOZYMES AS
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
NOVOZYMES AS
Filing Date
2016-03-10
Publication Date
2026-07-17

AI Technical Summary

Technical Problem

In the beer brewing process, when adjuncts such as corn grits, barley, or low-quality malt are used, the level of free amino nitrogen in the wort is insufficient, leading to incomplete yeast fermentation.

Method used

Adding a protease with specific sequence identity, such as a protease with at least 80% sequence identity to the polypeptide in SEQ ID NO:1, to wort or mash, and combining it with other enzymes such as α-amylase, β-glucanase, pullulanase, and lipase, can increase the level of free amino nitrogen in wort.

Benefits of technology

It significantly increases the level of free amino nitrogen in wort, shortens fermentation time, reduces off-flavors, and improves brewing efficiency and product quality.

✦ Generated by Eureka AI based on patent content.

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Abstract

一种制备具有增加水平的游离氨基氮(FAN)的麦芽汁的方法，该方法包括：a)从包括麦芽和 / 或辅料的碎麦芽制备醪液；并且b)添加与SEQ ID NO:1的多肽具有至少80％序列同一性的蛋白酶。
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