Method and device for determining a wort target temperature for wort heat treatment in a brewery and use thereof

Abstract

According to the invention, a method for determining a wort (W) target temperature (TBmod) for a wort (W) heat treatment in a brewery is claimed, comprising at least the following steps: (a) detecting a pressure (p) of the ambient air of the brewery or of the air in the brewhouse of the brewery or of a gas phase (GW) superimposed on the wort (W), wherein the pressure (p) is detected at the beginning and / or during the heat treatment of the wort (W); (b) determining a boiling temperature (TB) of water (A) or of the wort (W) or of a model substance mixture (M) as a function of the pressure (p) detected in step (a); and (C) modifying the boiling temperature (TB) obtained in step (b) on the basis of a predetermined function (Fmod), preferably a characteristic diagram or a real-time calculation, taking into account at least one case of the wort (W) and / or of the heat treatment of the wort (W), whereby the target temperature (TBmod) of the wort (W) is obtained, the parameter (PW) being preferably the total evaporation, the predetermined function (Fmod) being preferably a characteristic diagram or a real-time calculation. Furthermore, a device V for determining a wort W target temperature Tmod for a wort W heat treatment in a brewery and an application are disclosed.

Description

TECHNICAL FIELD

[0001] The present invention originates from the field of beverage production, in particular beer production, and relates to a method for determining a wort target temperature for a wort heat treatment in a brewery, a device for the same purpose and a corresponding use. BACKGROUND

[0002] In conventional methods and devices for heat treating wort in a brewery, the temperature and duration of the wort heat treatment depend on one or more technical parameters, such as achieving a certain total evaporation of the wort batch. This setting is made once upon acceptance or approval of a brewhouse or upon first use of a new or modified brewing recipe. In this case, the intensity of the heat treatment, in particular the wort temperature during the heat treatment, is adjusted so that a specific technical target, such as a total evaporation of 4%, is achieved in any case. This means that the duration of the heat treatment, in particular the temperature of the wort during the heat treatment, has been adjusted so that by fixing the wort temperature during the heat treatment once and for all, a total evaporation of 4% is achieved in any case, even in the case of fluctuations in raw material quality and weather.

[0003] Thus, generally, the highest air pressure occurring is always used as a basis for determining the target wort temperature at the boiler outlet in order to achieve, for example, a sufficient total evaporation of 4% or another technical target even at this highest air pressure. Thus, for example, in the above example, if the air pressure varies between 980 and 1030 mbar, the wort temperature at the boiler outlet will be adjusted to, for example, 102°C in order to achieve a total evaporation of 4.1% at an air pressure of 1030 mbar. This setting ensures that the total evaporation does not fall below 4% or another technical target can be achieved even in the case of all other lower air pressures occurring.

[0004] However, the disadvantage of this procedure is that if the brewing is carried out at a lower air pressure, the total evaporation will be higher than the total evaporation to be achieved due to the fixed target temperature of the wort or the fixed steam consumption during the heat treatment. In the above example, if the wort temperature at the boiler outlet is fixed at, for example, 102°C in order to achieve a total evaporation of 4.0% at an air pressure of 1030 mbar, at the same temperature conditions and an air pressure of 1005 mbar, the total evaporation is already 5.3% and at 980 mbar even 6.7%. Thus, depending on the current air pressure, the total evaporation of the corresponding brew at the above pressures is approximately 33% or even nearly 70% higher than the technical requirement, i.e. the sufficient total evaporation of 4.0%. The following table illustrates an example of the above problem of different total evaporations, different heat consumptions at a fixed target temperature of the wort and different pressures of the ambient air during the heat treatment of the wort in a brewery:

[0005]

[0006] The excess total evaporation is associated with a corresponding high energy consumption and additional water consumption. In the example above, for a brew of 918 mbar, this means a potential for energy savings of slightly less than 70% of the energy used for heat treatment and a potential for water savings of about 2.6% based on the capacity of the brew batch.

[0007] In addition, the conventional method also presents other problems, which are caused by fluctuations in the ambient atmospheric pressure: although the objective is in fact the same total evaporation and therefore the steam consumption per brew should also be constant, the demand for steam varies from brew to brew and must be provided in different quantities.

[0008] Another drawback is that in extreme weather conditions, the heat to be recovered fluctuates greatly: for example, if the atmospheric pressure is very low, the heat recovered can be so high that the heat recovery system, and in particular the brew kettle steam condenser, is overloaded, i.e. the recovery is no longer effective. In addition, there is also the risk that the energy accumulator can no longer absorb the heat produced and the heat spilled. This can also cause the pressure in the brew kettle steam condenser's pressure regulating chamber to no longer be able to withstand the pressure, which cannot cover the entire operating range.

[0009] On the contrary, if the atmospheric pressure is very high, the heat recovery system can collapse because the energy storage is no longer sufficient for the next brew. In either case, the energy efficiency is reduced. In addition, the energy and water consumption of the brewhouse fluctuate disadvantageously with the weather conditions.

[0010] Invention objectives

[0011] It is therefore an object of the present invention to provide an improved method for determining a wort target temperature for the heat treatment of wort in a brewery. In particular, the method according to the invention aims to save energy during the heat treatment of the wort compared to the conventional method. Preferably, the water consumption per brew will also be reduced. It is a further object of the present invention to provide a device for the same purpose and the use thereof.

[0012] Definitions

[0013] According to the invention, the term "boiling" of wort means that the wort is frothing or bubbling at boiling temperature or simmering.

[0014] According to the invention, the term "boiling temperature" of wort therefore means the temperature or temperature range at which the wort exhibits frothing or bubbling. The boiling temperature depends on the composition of the wort and in particular on the pressure applied to the wort. An example of a boiling temperature is 100°C or a range of 98 to 102°C.

[0015] According to the present application, "holding" of the wort means maintaining the temperature of the wort between the boiling point and 8°C below the boiling point, preferably between the boiling point and 6°C below the boiling point, in particular between the boiling point and 4°C below the boiling point.

[0016] Accordingly, the term "holding temperature" of the wort according to the present application comprises the temperature range between the boiling point and 8°C below the boiling point, preferably between the boiling point and 6°C below the boiling point, in particular between the boiling point and 4°C below the boiling point. Examples of holding temperatures are the temperature ranges of 92 to 100°C, 94 to 100°C or 96 to 100°C.

[0017] According to the present application, the term "heat treatment" of the wort is understood to mean boiling or holding of the wort as defined above.

[0018] According to the present application, the term "at the beginning of the heat treatment of the wort" is understood to mean a time period between one of the following time points:

[0019] • 30 minutes before the time point of reaching the boiling temperature or the holding temperature until 10 minutes after the time point of reaching the boiling temperature or the holding temperature;

[0020] • preferably 20 minutes before the time point of reaching the boiling temperature or the holding temperature until 5 minutes after the time point of reaching the boiling temperature or the holding temperature;

[0021] • preferably 10 minutes before the time point of reaching the boiling temperature or the holding temperature until the time point of reaching the boiling temperature or the holding temperature;

[0022] • preferably 5 minutes before the time point of reaching the boiling temperature or the holding temperature until the time point of reaching the boiling temperature or the holding temperature;

[0023] • in particular 2 minutes before the time point of reaching the boiling temperature or the holding temperature until the time point of reaching the boiling temperature or the holding temperature.

[0024] According to the present application, the term "heat exchanger" is understood to mean a device suitable for transferring heat from one medium (e.g. a heat transfer medium) to another medium (e.g. the wort). Examples are: plate heat exchangers, tube heat exchangers and heating of the walls or the bottom of a vessel.

[0025] The measurement parameters mentioned in the present application are determined according to measurement methods known to the skilled person, in particular according to the standard analysis methods published by MEBAK or EBC, in particular MEBAK, Würze Bier Vol. II, 15th February 2012, Chapter 2 "Würze und Bier", unless otherwise indicated below.

[0026] According to the invention, the term "DMS" is understood to mean dimethyl sulfide, the concentration of which in wort is determined by the method of MEBAK Brautechnische Analysenmethoden, Würze The concentration of koagulable nitrogen (Nkoag) in wort is determined according to the method of MEBAK Brautechnische Analysenmethoden, Würze Bier

[0027] According to the invention, the term "DMS-P" is understood to mean one or more precursors of dimethyl sulfide, the concentration of which in wort is determined by the method of MEBAK Brautechnische Analysenmethoden, Würze The concentration of koagulable nitrogen (Nkoag) in wort is determined according to the method of MEBAK Brautechnische Analysenmethoden, Würze Bier

[0028] According to the invention, the concentration of koagulable nitrogen (Nkoag) in wort is determined according to the method of MEBAK Brautechnische Analysenmethoden, Würze Bier The concentration of koagulable nitrogen (Nkoag) in wort is determined according to the method of MEBAK Brautechnische Analysenmethoden, Würze Bier

[0029] According to the invention, the hop oil content in wort is determined using the method of MEBAK Rohstoffe Rohfrucht Gerste Malz Hopfen und Hopfenprodukte, 2016, method R-300.06.032 [2016-03], page 353 ff.

[0030] According to the invention, the hop oil content in wort is determined using the method of MEBAK Rohstoffe Rohfrucht Gerste Malz Hopfen und Hopfenprodukte, 2016, method R-300.06.032 [2016-03], page 353 ff.

[0031] According to the invention, the concentration of alpha- and beta-acids in wort is determined using the method of MEBAK Brautechnische Analysenmethoden, Würze The concentration of koagulable nitrogen (Nkoag) in wort is determined according to the method of MEBAK Brautechnische Analysenmethoden, Würze Bier

[0032] According to the invention, the concentration of koagulable nitrogen (Nkoag) in wort is determined according to the method of MEBAK Brautechnische Analysenmethoden, Würze Bier Determination according to the method of the chapter 2.17.2 of the EBC Volume II, 15.02.2012.

[0033] According to the invention, the bitterness units of the wort are determined according to EBC using MEBAK Brautechnische Analysenmethoden, Würze Determination according to the method of the chapter 2.17.1 of the EBC Volume II, 15.02.2012.

[0034] According to the invention, the colour of the wort is determined using MEBAK Brautechnische Analysenmethoden, Würze Determination according to the method of the chapter 2.12.2 of the EBC Volume II, 15.02.2012.

[0035] According to the invention, the term "TBA" is to be understood as meaning the thiobarbituric acid value, which is determined in the wort using MEBAK Brautechnische Analysenmethoden, Würze Determination according to the method of the chapter 2.4 of the EBC Volume II, 15.02.2012.

[0036] According to the invention, the kinematic viscosity of the wort is determined using MEBAK Wort, Beer, Beer-based Beverages, 01.2013, chapter 2.25.1 or 2.25.2 or 2.25.3.

[0037] According to the invention, the pH of the wort is determined using MEBAK Brautechnische Analysenmethoden, Würze Bier Determination according to the method of the chapter 2.13 of the EBC Volume II, 15.02.2012.

[0038] According to the invention, the concentration of the total soluble nitrogen in the wort is determined using MEBAK Brautechnische Analysenmethoden, Würze Bier Determination according to the method of the chapter 2.8.1.1 or 2.8.1.2 of the EBC Volume II, 2002.

[0039] According to the invention, the original gravity of the wort is determined using MEBAK Brautechnische Analysenmethoden, Würze Determination according to the method of the chapter 2.9.2.3 of the EBC Volume II, 15.02.2012.

[0040] According to the application, the conductivity of the wort is measured using common methods known to the person skilled in the art, preferably using a microprocessor conductivity meter with a 4-electrode conductivity measuring point, such as the microprocessor conductivity meter provided by Xylem Analytics Germany Sales GmbH & Co. KG (WTW), Weilheim / Germany.

[0041] According to the application, the concentration of free amino nitrogen (FAN) in the wort is determined using the method according to MEBAK Brautechnische Analysenmethoden, Würze Bier Volume II, 15.02.2012, chapter 2.6.4.1.

[0042] According to the application, the concentration of solids in the wort is determined using the method according to MEBAK Brautechnische Analysenmethoden, Würze Bier Volume II, 15.02.2012, chapter 1.6.1.

[0043] According to the application, the turbidity of the wort is measured by light scattering at 620 nm < λ < 680 nm, preferably at λ = 650 nm, at a detection angle of 11° to 25°, preferably 11°, 12° or 25°, in particular 25°, and is expressed in units [EBC]. The measurement of the turbidity is preferably carried out according to the method according to MEBAK Brautechnische Analysenmethoden, Wort Volume II, 15.02.2012, chapter 1.3.

[0044] According to the application, the concentration of polyphenols in the wort is determined using the method according to MEBAK Brautechnische Analysenmethoden, Würze Volume II, 15.02.2012, chapter 2.16.1.

[0045] According to the application, the concentration of proteins in the wort is determined by the total nitrogen in the wort, using the method according to MEBAK Brautechnische Analysenmethoden, Würze Volume II, 15.02.2012, chapter 2.6.1.

[0046] According to the application, the concentration of anthocyanins in the wort is determined using the method according to MEBAK Brautechnische Analysenmethoden, Würze Bier Determination of the method according to Chapter 2.16.2 of the Volume II, 15.02.2012.

[0047] According to the invention, the iodine value in the wort is determined using the MEBAK Brautechnische Analysenmethoden, Würze Bie Determination of the method according to Chapter 2.3 of the Volume II, 15.02.2012. BRIEF DESCRIPTION OF DRAWINGS

[0048] Figure 1 The calculation using the φ-γ method and the formula is shown, which finally leads to the mass of the model substance mixture M, which undergoes a phase transition during the heat treatment

[0049] Figure 2 The evaporation of the model substance mixture M is determined by the φ-γ method (mass ratio of 1 kg model substance mixture), wherein, for the sake of simplification, the residence time, surface and system-specific effects, such as the chimney effect, are neglected. SUMMARY

[0050] The above objects are solved by the subject matter of the independent claims. Advantageous embodiments of the invention are the subject matter of the dependent claims.

[0051] According to the invention, a method for determining a wort W target temperature TBmod for a wort W heat treatment in a brewery is claimed, comprising at least the following steps:

[0052] (a) detecting a pressure p of the ambient air of the brewery or of the air in the brewhouse of the brewery or of a gas phase GW superimposed on the wort W, wherein the detection of the pressure p takes place at the start and / or during the heat treatment of the wort W;

[0053] (b) determining a boiling temperature TB of water A or of the wort W or of a model substance mixture M as a function of the pressure p detected in step (a); and

[0054] (c) modifying the boiling temperature TB obtained in step (b) on the basis of a predetermined function Fmod, which takes into account at least one case of the wort W and / or of the heat treatment of the wort W, by which the target temperature TBmod of the wort W is obtained, said parameter PW preferably being the total evaporation quantity, said predetermined function Fmod preferably being a characteristic map or a real-time calculation.

[0055] The present invention is based on the knowledge that during the evaporation process of the wort W, certain parameters which have an influence on the evaporation can be influenced by, for example, the applied pressure or the prevailing temperature of the wort, but others cannot. For example, the temperature has an influence on the saturation vapor pressure of certain substances dissolved in the wort, on the fugacity coefficient of the same in the liquid phase, on the fugacity coefficient of the same in the gaseous phase and on the pressure correction factor from the saturation vapor pressure of the substance to the total pressure. In addition, the total pressure has an influence on the fugacity coefficient of the substances dissolved in the wort in the liquid phase, on the fugacity coefficient of the same in the gaseous phase and on the pressure correction factor from the saturation vapor pressure to the total pressure. The above-mentioned parameters are summarized by the so-called φ-γ method for the substance i:

[0056]

[0057] wherein:

[0058]

[0059]

[0060]

[0061] γ i = activity coefficient (fluctuation)

[0062] pressure correction to p ges

[0063]

[0064] p ges = total / system pressure

[0065]

[0066] According to the method of the present invention, the boiling temperature TB of the wort W, the water A or the model substance mixture M is determined at least once per brew at the beginning of the heat treatment of the wort W or during the treatment. In this case, the boiling temperature TB is determined as a function of the prevailing pressure p of the surroundings of the wort W, i.e. of the gaseous phase superimposed on the wort W, or of the gaseous phase of the more distant surroundings of the wort W, i.e. of the air of the brewery room or even of the ambient air of the brewery. In terms of time, the boiling temperature TB is determined in accordance with the prevailing environmental pressure conditions immediately before and / or during the heat treatment. Thus, the evaporation of one or more wort constituents can be specifically influenced and controlled by taking into account the external pressure and adjusting the boiling temperature TB accordingly.

[0067] ​According to the present invention, the possible medium for determining the boiling temperature TB of wort W is water A, wort W, or a model mixture of substance M. Water A is the easiest system to calculate and a suitable model for wort, especially regarding evaporation behavior during heat treatment. The model substance mixture M is preferably an aqueous solution of a low-concentration model substance of typical wort or beer, such as aromatic substances, such as DMS or linalool. To make the model substance mixture M approximate wort W in its behavior and properties, it may preferably be sugar-containing, wherein its sugar content may refer to the sugar or extract content of the wort.

[0068] According to the invention, if the behavior of the model substance, such as evaporation behavior, is to be specifically considered, it is advantageous to use the model substance mixture M, and the concentration change of the model substance or its concentration in the mixture, thus representing the technically relevant parameters or factors influencing the technically relevant parameters in the final wort W. For example, the model substance mixture M can be considered as an aqueous solution of DMS, wherein the technical parameter is the certain reduction in concentration achieved during heat treatment of the model substance mixture M. The more similar the composition of the model substance mixture M is to the wort W, the more accurate the material data of the model substance mixture M is to the material data of the wort W.

[0069] Material data for the model mixture M, such as heat capacity cp, internal energy U, and enthalpy h, if unavailable from technical literature, can be estimated by assuming ideal substances and the mass fractions of the corresponding components in an ideal mixture, where intermolecular interactions are neglected.

[0070]

[0071]

[0072] For the substance i under consideration, the enthalpy of the model substance mixture M and internal energy (=Δu) mix The changes can be used Figure 1 Using the φ-γ method and formula, the mass of the model material mixture M that underwent a phase transition during heat treatment was finally calculated. In other words, the concentration of substance i in the liquid phase under consideration can ultimately be adjusted or changed by the phase change of the model substance mixture M achieved during heat treatment and by the influence of further parameters depending on pressure and / or temperature (f(p, T); f(T); f(p)), as outlined below.

[0073] This invention utilizes the aforementioned thermodynamic relationships to optimize the heat treatment of wort W, i.e., to achieve technical objectives (e.g., to evaporate a substance i from the liquid phase, i.e., the wort W, to the desired extent) by using as little heat energy as possible. Examples of the various steps of the method according to this invention are as follows.

[0074] The following table gives example values for the air pressure p in a brewery environment and the boiling temperature TB of water at the respective ambient air pressure:

[0075]

[0076] After detecting the pressure p of the ambient air, for example in a brewery (step (a)), the currently valid boiling temperature TB is detected in step (b), at which, for example, the wort W is boiled.

[0077] Subsequently, in step (c) of the method according to the application, the boiling temperature TB from step (b) is modified as a function of one or more technical parameters, which are predetermined and defined in the form of a function Fmod in order to obtain a target temperature Tmod of the wort W. This modification of the boiling temperature TB can take into account, for example, a specific total or residual evaporation of the wort W to be achieved during the heat treatment of the wort W or during the evaporation of undesired aroma substances in the wort W. According to the application, the predetermined function Fmod can take into account one or more technical parameters depending on the purpose of the user of the method.

[0078]

[0079] The predetermined function Fmod can be predetermined once within the framework of the method according to the application and then defined, for example, in the form of a characteristic map matrix. Such a characteristic map matrix can contain modification values for different pressures p and also for other technical parameters, for example different total evaporation amounts or concentrations of certain substances in the wort W. Thus, the use of a multidimensional characteristic map matrix is also provided according to the application.

[0080] The following table gives an example of a two-dimensional characteristic map, which represents the modification variable Xij related to the function Fmod as a function of the parameter "total evaporation" (dimension i) and the pressure p (dimension j):

[0081]

[0082] In another exemplary embodiment of the method according to the application, the boiling temperature TB is determined as described above and as a function of the degree of evaporation of undesired wort constituents, for example dimethyl sulfide (DMS), in order to determine a target temperature TBmod corresponding to the achievement of this technical objective. In contrast, conventionally, for example, a defined evaporation of a specific wort parameter cannot be achieved at a fixed predetermined boiler outlet temperature of the wort or at a constant fixed amount of steam during the heat treatment of the wort.

[0083] As an alternative to a predetermined characteristic map matrix, the function Fmod for modifying the boiling temperature TB can also be formed as a function which takes into account one or more time- varying parameters for the real-time calculation of the modification variable Xi. Thus, the function Fmod does not describe a time-constant characteristic map matrix, but a function of time: Fmod(t) = Xi(t). For example, the modification values Xi can be determined continuously by means of a neural network or other known "intelligent technology". Alternatively, the function Fmod can be designed as a self-learning adaptation of a given characteristic map.

[0084] For example, the DMS concentration of the wort or other technology- related parameters can be detected at different points in time, for example by means of online measurement, and the measured values detected at the respective points in time (time function) can be taken into account when calculating or determining the target temperature TBmod.

[0085] For example, the current original gravity of the wort can be determined online and this actual original gravity can be used together with, for example, a target original gravity and the boiling temperature TB applicable at the current prevailing air pressure to determine the target temperature TBmod, i.e. the modified boiling temperature of the wort.

[0086] In an extended embodiment of the method according to the application as claimed in claim 2, in a further step (d), the temperature TW of the wort W can be adjusted to the target temperature TBmod determined in step (c). This makes the method according to the application not only suitable for determining the desired temperature TBmod of the wort W for the heat treatment, but also for adjusting the temperature TW of the wort W for the heat treatment.

[0087] Thus, according to the application, it is for the first time possible to reliably achieve a technical target defined according to a predetermined function during the heat treatment of the wort without, for this purpose, using more energy in the form of heat than is necessary. In other words, since the current air or ambient pressure is taken into account, the technical target is achieved in a quasi-customized manner from an energy point of view. Furthermore, according to the application, it is possible to provide that the predetermined function Fmod determines the target and / or actual value of the technical parameter at the point in time of the determination of the target temperature TBmod (= modified boiling temperature) quasi-simultaneously by real-time calculation. Thus, not only the current air or ambient pressure, but also the current situation in relation to the technical parameter is taken into account when determining the modified target temperature TBmod, resulting in a quasi-doubly customized determination of the target temperature TBmod.

[0088] In the method according to the application, the target temperature TBmod is essentially the temperature to which the wort will be adjusted or heated during the heat treatment. However, this can also mean that during the heat treatment, for example in a heat exchanger, the temperature of the wort is adjusted in such a way that the wort at the outlet of the heat exchanger, i.e. when leaving the heat exchanger, comprises the target temperature determined as described above. This results in the actual temperature of the wort adjusted on the heat transfer surface being slightly higher (up to 0.5°C) than the calculated target temperature TBmod. In specific cases, the person skilled in the art can adjust and control the heat transfer in the heat exchanger by simple trial and error in the existing system, so that the wort is adjusted directly at the heat transfer surface or at the outlet of the heat exchanger to the target temperature TBmod determined by the method according to the application.

[0089] According to an advantageous embodiment of the method according to the application, the adjustment of the temperature TW of the wort W in step (d) to the target temperature TBmod determined in step (c) can be carried out by means of a heater X and in such a way that the wort W comprises the target temperature TBmod determined in step (c) or is heated to the target temperature TBmod when the wort W flows out of the heat exchanger X. In this case, the heat exchanger X is preferably an internal or external boiler.

[0090] In an alternative embodiment of the method according to the application, the adjustment of the temperature TW of the wort W in step (d) can be carried out in such a way that the wort W in the wort kettle, the storage vessel or the evaporation vessel comprises the target temperature Tmod determined in step (c), for example by wall and / or bottom heating.

[0091] In addition to the energy and water savings discussed above, the method according to the application no longer requires subsequent mixing of the wort or the resulting beer, since, for example, the required total evaporation can be precisely adjusted and achieved by means of the method according to the application. Furthermore, because there is no over-evaporation, a consistent product quality can always be achieved. For the same reason, according to the application, the thermal load on the wort is kept as low as possible, provided that the technical specifications are met. This results in a lower average TBA and a lighter wort colour. Finally, the cleaning effort of the holding or boiling devices is reduced compared to the conventional method.

[0092] In another embodiment, the method according to the application can further comprise the following steps:

[0093] (e) detecting the temperature TW of the wort W; and

[0094] (f) determining the heat Q required to heat the wort W to the target temperature TBmod determined in step (c) from the difference between the target temperature Tmod determined in step (c) and the temperature TW detected in step (e) and taking into account the mass MW of the wort W intended for the heat treatment.

[0095] By means of these additional method steps, the method according to the application can be used to determine the heat Q required for the heat treatment of the wort W. The person skilled in the art can advantageously use this information to design the heat exchanger, to select a suitable heat carrier (heating medium), to determine the required amount of heat carrier, and a suitable heat carrier temperature.

[0096] Thus, in particular, the method according to the application can also comprise the following steps:

[0097] (g) determining the steam MD or hot water MH mass required for heating the wort W, depending on the heat Q determined in step (f).

[0098] The determination of the required mass of the heat carrier according to the application simplifies the control of the heat treatment of the wort.

[0099] Furthermore, in an advantageous embodiment, the method according to the application can also comprise the following steps:

[0100] (h) inputting the heat Q determined in step (f) into the wort W.

[0101] This makes the temperature of the wort W sufficient to achieve the technical target, but not exceeding this temperature.

[0102] In another particularly advantageous embodiment, it can be provided that the steps of the method according to the application, for example steps (a) to (c), (a) to (d), (a) to (e), (a) to (f), (a) to (g) or (a) to (h), are not only carried out once, but repeatedly, even several times. If the sequence of steps of the method according to the application or one of the sequences of steps is carried out only once, preferably at the beginning of the heat treatment of the wort (or also during the heat treatment), it is advantageous that, on the one hand, the current thermodynamic conditions are detected and, on the other hand, the calculation effort is relatively low.

[0103] However, if one of the above-mentioned sequences of steps of the method according to the application is repeated once or even several times, it is particularly advantageous, whereby the heat treatment can be precisely adapted to possibly continuously changing environmental conditions in order to achieve the technical target with minimal energy consumption. Thus, from a technical point of view, it is advisable to repeat one of the sequences of the above-mentioned steps continuously or at relatively short intervals in order to react quickly to changes and fluctuations in the environmental conditions and, if necessary, to the technical state of the wort.

[0104] In a particularly advantageous embodiment, one of the above-mentioned sequences of steps of the method according to the application is performed once at the beginning of the heat treatment of the wort, and one of the above-mentioned sequences of steps is repeated one or more times during the heat treatment. In this way, a suitable target temperature Tmod can be set from the outset, i.e. at the beginning of the heat treatment, and can be adjusted to the prevailing conditions by being repeated once or even continuously in the next process.

[0105] The repetition of the above-mentioned sequences of steps can therefore preferably take place at a frequency of at least 2 / h, preferably at least 1 / min, preferably 1 / min to 600 / min, preferably 10 / min to 60 / min. In this case, a repetition frequency in the range of 1 / min to 60 / min is desirable, since on the one hand the measuring and calculation capacity is limited and on the other hand this speed is sufficiently high to effectively avoid energy waste in terms of the ability to react to changes in the environmental conditions according to the application.

[0106] According to a particular embodiment of the method according to the application, the predetermined function Fmod can be a predetermined characteristic map or a real-time calculation, in which case one or more parameters Pw of the wort W and / or of the heat treatment of the wort W can be taken into account, the one or more parameters Pw being selected from the group comprising: target total evaporation (total water mass to be evaporated as a percentage of the mass of the beer wort in question), residual evaporation (water mass still to be evaporated as a percentage of the mass of the beer wort in question), concentration of DMS in the wort W, concentration of coagulable nitrogen (Nkoag) in the wort W, concentration of one or more hop oils in the wort W, concentration of a-acids, b-acids and / or iso-a-acids in the wort W, bitterness units according to EBC of the wort W, colour of the wort W, TBA of the wort W, kinematic viscosity of the wort W, boiling time of the wort W, pH value of the wort W, concentration of total soluble nitrogen in the wort W, original weight of the wort W, conductivity of the wort W, concentration of free amino nitrogen in the wort W, concentration of solids in the wort W, turbidity of the wort W, concentration of polyphenols in the wort W, concentration of DMS-P in the wort W, concentration of proteins in the wort W, concentration of proanthocyanidins in the wort W and iodine value in the wort W.

[0107] As far as the device is concerned, the device according to claim 11 solves the above-mentioned problems. The advantages and modifications of the method according to the application can be applied analogously to the device according to the application as far as they relate to the device.

[0108] Thus, a device V for determining a target temperature Tmod of a wort W for a heat treatment of the wort W in a brewery is claimed, wherein the device V comprises:

[0109] - a pressure detection device PS for detecting the pressure p of the ambient air of the brewery or of the air in the brewhouse of the brewery or of the gas phase GW superimposed on the wort W, wherein the pressure detection device PS is adapted to detect the pressure p at the beginning and / or during the heat treatment of the wort W;

[0110] - a determination device ETB for determining the boiling temperature TB of the water A or of the wort W or of the model substance mixture M as a function of the pressure p detected in step (a); and

[0111] - a modification component MTB for modifying the boiling temperature TB, which is determined by the determination component ETB or calculated, on the basis of a predetermined function Fmod, preferably a characteristic map or a real-time calculation, on the basis of at least one parameter PW, preferably the total evaporation quantity, of the wort W and / or of the heat treatment of the wort W, thereby obtaining a target temperature TBmod of the wort W.

[0112] The pressure detection device PS can be, for example, a conventional pressure measurement device with a pressure sensor known to the person skilled in the art. However, the pressure detection device PS is not limited to a measurement device, but can be, for example, a device which has access to and can detect data, for example the air pressure of the brewery environment or the air pressure in the brewhouse of the brewery or the pressure of the gas phase GP superimposed on the wort W, including current and / or historical values, for example from a data acquisition system of the brewery or from the internet. The pressure detection device PS is adapted to perform step (a) of the method according to the application.

[0113] The determination device ETB for determining or calculating the boiling temperature TB and the modification device MTB for modifying the boiling temperature TB determined or calculated by the determination device ETB can be computer- or microprocessor-based devices. In an advantageous embodiment, the determination device ETB and the modification device MTB can also be implemented by one and the same computer- or microprocessor-based unit. The determination device ETB is adapted to perform step (b) of the method according to the application.

[0114] The modification device MTB calculates the target temperature TBmod, which is the modified boiling temperature TB, on the basis of a predetermined function Fmod, preferably a characteristic map or a real-time calculation, and taking into account the boiling temperature TB determined by the determination device ETB and at least one parameter PW of the wort W and / or of the heat treatment of the wort W. The modification device MTB is adapted to perform step (b) of the method according to the application. The modification device MTB is adapted to perform step (c) of the method according to the application.

[0115] Advantageous embodiments of the device of the application are the subject of the dependent claims.

[0116] Thus, the device V according to the application can also comprise a control or adjustment device ESR for adjusting the temperature TW of the wort W to a target temperature TBmod of the wort W determined by the modification device MTB. This makes the device V also suitable for adjusting the temperature TW of the heat-treated wort W. The control or adjustment device ESR is suitable for carrying out step (d) of the method according to the application.

[0117] In another advantageous embodiment, the device V can also comprise a temperature detection device ETW for detecting the temperature TW of the wort W and a determination device EQ for determining or calculating the amount of heat Q required to heat the wort W to the target temperature Tmod determined by the modification device MTB on the basis of the difference between the target temperature Tmod determined by the modification device MTB and the temperature TW of the wort W detected by the temperature detection device ETW and the mass MW, the volume VW or the amount of substance SW of the wort W to be heat-treated. The temperature detection device ETW is suitable for carrying out step (e) of the method according to the application.

[0118] In which the determination device EQ for determining or calculating the amount of heat Q can preferably be further suitable for determining or calculating the amount of heat transfer medium WT, preferably steam MD or hot water MH, required to heat the wort W on the basis of the determined amount of heat Q. The determination device EQ is suitable for carrying out step (f) and preferably also step (g) of the method according to the application.

[0119] Furthermore, the device V according to the application can also comprise:

[0120] a heat exchanger X for heating the wort W to the target temperature TBmod determined by the modifier MTB;

[0121] In which the heat exchanger X is preferably an internal or external boiler; or

[0122] In which the heat exchanger X is suitable for heating the wort W in a wort kettle, a storage vessel or an evaporation vessel to the target temperature Tmod determined by the modifier MTB; or

[0123] In which the heat exchanger X is suitable for transferring the amount of heat Q determined by the determination device EQ for determining or calculating the amount of heat Q to the wort W or introducing it into the wort W.

[0124] It is particularly advantageous if the heat exchanger X is suitable for heating the wort W by means of steam D or hot water H. The heat exchanger X is suitable for carrying out step (h) of the method according to the application.

[0125] Furthermore, the device according to the application can be suitable for carrying out the method according to the application as described above.

[0126] Finally, the above-defined objects are solved by the use according to the application as claimed in claim 18.

[0127] Therefore, a use is claimed which uses the pressure p of the brewery ambient air or the pressure p of the air in the brewery brewhouse or the pressure p of the gas phase GW superimposed on the wort W, and a predetermined function Fmod, preferably a characteristic map or a real-time calculation, to determine the target temperature Tmod of the wort W in order to heat the wort W in the brewery. In this case, the pressure p is detected at the beginning and / or during the heat treatment of the wort W. Furthermore, the pressure p is used to determine the boiling temperature TB of the water a or the wort W or the model substance mixture M. For this purpose, a predetermined function Fmod is used. In this case, the predetermined function Fmod is used to modify the boiling temperature TB in consideration of at least one parameter PW of the wort W and / or the heat treatment of the wort W, whereby the target temperature TBmod of the wort W is obtained. Amongst others, one or more parameters PW of the wort W and / or the heat treatment of the wort W are selected from the group comprising: target total evaporation, residual evaporation, concentration of DMS in the wort W, concentration of coagulatable nitrogen Nkoag in the wort W, concentration of one or more hop oils in the wort W, concentration of a-acids, b-acids and / or iso-a-acids in the wort W, bitterness units according to EBC of the wort W, colour of the wort W, TBA of the wort W, kinematic viscosity of the wort W, boiling time of the wort W, pH value of the wort W, concentration of total soluble nitrogen in the wort W, original weight of the wort W, conductivity of the wort W, concentration of free amino nitrogen in the wort W, concentration of solids in the wort W, turbidity of the wort W, concentration of polyphenols in the wort W, concentration of DMS-P in the wort W, concentration of proteins in the wort W, concentration of proanthocyanidins in the wort W and iodine value in the wort W.

[0128] The advantages described above in connection with the method according to the application and the other embodiments apply analogously to the use according to the application. This means that the features disclosed for further illustrating the method according to the application also apply for further illustrating the use according to the application and are also considered to be disclosed in the context of the present application in connection with the use according to the application.

[0129] Example of the calculation of pure substance water:

[0130] 1) In the example according to the application, the ambient air pressure p = pamb (e.g. 1005 mbar) is detected. Using a predetermined characteristic map (defined as a matrix of values in the example), the boiling temperature TS = TS_amb (e.g. 99.74°C) is detected from the detected ambient air pressure p = 1005 mbar (see table below).

[0131] Furthermore, the technical target value PW (e.g. 6% of the total evaporation) of the predetermined function Fmod is determined for determining the target temperature TBmod = TAK (= 99.74°C + X 6.5 = 103°C) of the output wort (W). Here, the values of the characteristic diagram can also form interpolation points, if desired.

[0132]

[0133] 2) In the comparative example simulating the conventional method, the target temperature of 103.8°C is permanently adjusted to achieve at least 6% of the total evaporation at all occurring air pressures (980 to 1030 mbar).

[0134] At the current ambient air pressure p = 1005 mbar and the target temperature 103.8°C, a total evaporation of 7.64% is usually obtained.

[0135] 3) The comparison between the total evaporation (about 6%) in the method according to the invention and the conventional method (about 9%) results in an energy saving (9-6)% / 6% = 50% by using the method according to the invention.

[0136] The comparison of the evaporation values only makes sense at a specified pressure. In order to show the maximum possible saving potential of the invention, the conventional method needs to be adjusted to a total evaporation of about 6% at 1030 mbar and the resulting total evaporation at 980 mbar needs to be compared with the total evaporation of about 6% at 980 mbar in the method according to the invention.

[0137] Theoretical background with model substance mixture M as an example

[0138] 1) The substance data of the model substance mixture are determined by the following mass fractions, using the example of the heat capacity and the enthalpy. For this purpose, ideal substances and ideal mixtures are assumed and the intermolecular interactions are neglected.

[0139]

[0140]

[0141] For water as model substance M, the result is p = 1030 mbar and the boiling temperature TB of 100.45°C:

[0142] h m = h H2O = 420.8 kJ / kg.

[0143] 2) For the sake of simplicity, the determination of the energy supplied or to be supplied to the model substance mixture M is achieved by neglecting the kinetic and potential energy of the model substance mixture (mass ratio of 1 kg model substance mixture M):

[0144]

[0145]

[0146] For water as the model substance M, the results are p = 1030 mbar and a target temperature of 102.6 °C (the temperature of the heated water, i.e., the temperature at the boiler outlet) (from the substance data sheet):

[0147] Δ Umix =U Tsamb –U TAK = (420.8 – 430.072) kJ / kg = -9.27 kJ / kg, where U Tsamb The internal energy of water, U, is measured at the pressure p and boiling temperature TB. TAK It is the internal energy of water at the target temperature TBmod (= the boiling temperature TB modified according to the present invention).

[0148] Due to the modification according to the present invention, the internal energy at the target temperature TBmod is greater than the internal energy in thermodynamic equilibrium. To bring the model mixture M back to thermodynamic equilibrium, the excess internal energy Δ must be dissipated. To dissipate this excess energy, a phase transition reaction occurs in the system, thus evaporating a certain amount of the model mixture until phase equilibrium is reached again.

[0149] 3) Evaporation of model substance mixture M as follows Figure 2 The values ​​shown are determined by the φ-γ method (mass ratio of 1 kg model material mixture), where residence time, surface area, and system-specific effects, such as the chimney effect, are ignored for simplicity.

[0150] exist Figure 2 middle, This is the mass of the model mixture M that has undergone a phase transition (i.e., evaporation). For pure water: This results in 4.11% of the total evaporation per brewing cycle over 10 cycles during the heat treatment process.

[0151] By measuring air pressure, and subsequently gas phase pressure, and understanding material data, it's possible to influence evaporation through the parameter "temperature." Raising or lowering the temperature affects the phase change of individual components. Therefore, it can be seen that changing the temperature affects the phase change of water.

Claims

1. A method for determining a wort (W) target temperature (TBmod) of a wort (W) heat treatment in a brewery, comprising at least the following steps: (a) detecting a pressure (p) of the ambient air of the brewery or of the air in the brewery's brewhouse or of a gas phase (GW) superimposed on the wort (W), wherein the pressure (p) is detected at the beginning and / or during the heat treatment of the wort (W); (b) determining a boiling temperature (TB) of water (A) or of the wort (W) or of a model substance mixture (M) as a function of the pressure (p) detected in step (a); and (c) modifying the boiling temperature (TB) obtained in step (b) on the basis of a predetermined function (Fmod) taking into account one or more parameters (PW) of the wort (W) and / or of the heat treatment of the wort (W), thereby obtaining a target temperature (TBmod) of the wort (W).

2. The method of claim 1, wherein, The method is also used for setting a temperature (TW) of the heat treatment of the wort (W), further comprising the following step: (d) adjusting the temperature (TW) of the wort (W) to the target temperature (TBmod) determined in step (c).

3. The method of claim 1 or 2, wherein, The method is also used for determining the heat (Q) required for the heat treatment of the wort (W), further comprising the following steps: (e) detecting the temperature (TW) of the wort (W); and (f) determining the heat Q required for heating the wort (W) to the target temperature (TBmod) determined in step (c) from the difference between the target temperature (TBmod) determined in step (c) and the temperature (TW) detected in step (e) and taking into account the mass (MW) of the wort (W) to be heat treated.

4. The method according to claim 3, further comprising the following step: (g) determining the steam MD or hot water MH mass required for heating the wort from the heat Q determined in step (f).

5. The method according to claim 3, wherein the method further comprises the following step: (h) inputting the heat Q determined in step (f) into the wort (W).

6. The method of claim 2, wherein, The temperature (TW) of the wort (W) is adjusted in step (d) to the target temperature (TBmod) determined in step (c) by means of a heat exchanger (X) and in such a way that the wort (W) has the target temperature (TBmod) determined in step (c) or is heated to the target temperature (TBmod) when it flows out of the heat exchanger (X).

7. The method according to claim 2, wherein the temperature (TW) of the wort (W) is adjusted in step (d) to the target temperature (TBmod) determined in step (c) in such a way that the wort (W) present in the wort kettle, storage vessel or evaporation vessel has the target temperature (TBmod) determined in step (c).

8. The method according to claim 1, further comprising the following step: (j) repeating steps (a) to (c), (a) to (d), (a) to (e), (a) to (f), (a) to (g) or (a) to (h) one or more times, wherein the repetition is consecutive or time-spaced.

9. The method according to claim 8, wherein the repetition of steps in step (i) occurs with a frequency of at least 2 / h.

10. The method of claim 1, wherein, said predetermined function (Fmod) is a predetermined characteristic map or is calculated in real time and takes into account one or more parameters (PW) of the wort (W) and / or of the heat treatment of the wort (W), said one or more parameters (PW) being selected from the group comprising: target total evaporation, residual evaporation, concentration of DMS in the wort (W), concentration of coagulable nitrogen (Nkoag) in the wort (W), concentration of one or more hop oils in the wort (W), concentration of a-acids, β-acids and / or iso-a-acids in the wort (W), bitterness units of the wort (W) according to EBC, colour of the wort (W), TBA of the wort (W), kinematic viscosity of the wort (W), boiling time of the wort (W), pH of the wort (W), concentration of total soluble nitrogen in the wort (W), original weight of the wort (W), conductivity of the wort (W), concentration of free amino nitrogen in the wort (W), concentration of solids in the wort (W), turbidity of the wort (W), concentration of polyphenols in the wort (W), concentration of DMS-P in the wort (W), concentration of proteins in the wort (W), concentration of proanthocyanidins in the wort (W) and iodine value in the wort (W).

11. A device (V) for determining the target temperature (TBmod) of the wort (W) for the heat treatment of the wort (W) in a brewery, wherein the device (V) comprises: - a pressure detection device (PS) for detecting the pressure (p) of the ambient air of the brewery or of the air in the brewhouse of the brewery or of the gas phase (GW) superimposed on the wort (W), wherein the pressure detection device (PS) is adapted to detect the pressure (p) at the start and / or during the heat treatment of the wort (W); - a detection device (ETB) for detecting the boiling temperature (TB) of water (A) or of the wort (W) or of a model substance mixture (M) in dependence on the pressure p detected in step (a); and - a modification device (MTB) for modifying the boiling temperature (TB) on the basis of a predetermined function (Fmod) taking into account one or more parameters (PW) of the wort (W) and / or of the heat treatment of the wort (W), whereby the target temperature (TBmod) of the wort (W) is obtained, the boiling temperature (TB) being detected by the detection device (ETB) or being calculated.

12. The device (V) for determining the wort (W) target temperature (TBmod) of a heat treatment of wort (W) in a brewery according to claim 11, wherein, The device (V) is also used for adjusting the temperature (TW) of the heat treatment of the wort (W), wherein the device (V) also comprises: - a temperature adjustment device (TA) for adjusting the temperature (TW) of the heat treatment of the wort (W) in dependence on the target temperature (TBmod) of the wort (W) determined by the device (V). a control or adjustment assembly (ESR) for adjusting the temperature (TW) of the wort (W) to a target temperature (TBmod) of the wort (W) determined by the modification device (MTB).

13. The device (V) for determining the wort (W) target temperature (TBmod) of a heat treatment of wort (W) in a brewery according to claim 11 or 12, wherein, The device (V) is further configured to determine the heat (Q) required for the heat treatment of the wort (W), wherein the device (V) further comprises: a temperature detection device (ETW) for detecting the temperature (TW) of the wort (W); and a determination device (EQ) for determining or calculating the determination of the heat (Q) required for heating the wort (W) to the target temperature (TBmod) determined by the modification device (MTB) based on the difference between the target temperature (TBmod) determined by the modification device (MTB) and the temperature (TW) of the wort (W) detected by the temperature detection device (ETW) and the mass (MW), the volume (VW) or the amount of substance (SW) of the wort (W) to be heat treated.

14. The device (V) for determining the wort (W) target temperature (TBmod) of a heat treatment of wort (W) in a brewery according to claim 11, wherein, The predetermined function (Fmod) is a predetermined characteristic map or is calculated in real time and takes into account one or more parameters (PW) of the wort (W) and / or of the heat treatment of the wort (W), the one or more parameters (PW) being selected from the group comprising: target total evaporation, residual evaporation, concentration of DMS in the wort (W), concentration of coagulatable nitrogen (Nkoag) in the wort (W), concentration of one or more hop oils in the wort (W), concentration of a-acids, β-acids and / or iso-α-acids in the wort (W), bitterness units of the wort (W) according to EBC, colour of the wort (W), TBA of the wort (W), kinematic viscosity of the wort (W), boiling time of the wort (W), pH value of the wort (W), concentration of total soluble nitrogen in the wort (W), original weight of the wort (W), conductivity of the wort (W), concentration of free amino nitrogen in the wort (W), concentration of solids in the wort (W), turbidity of the wort (W), concentration of polyphenols in the wort (W), concentration of DMS-P in the wort (W), concentration of proteins in the wort (W), concentration of proanthocyanidins in the wort (W) and iodine value in the wort (W).

15. The device (V) for determining a target temperature (TBmod) of a wort (W) for a heat treatment of the wort (W) in a brewery according to claim 11, wherein the device (V) further comprises: a heat exchanger (X) for heating the wort (W) to the target temperature (TBmod) determined by the modification device (MTB); wherein the heat exchanger (X) is an internal or external boiler; or wherein the heat exchanger (X) is adapted to heat the wort (W) in a wort kettle, a storage vessel or an evaporation vessel to the target temperature (TBmod) determined by the modification device (MTB); or wherein the heat exchanger (X) is adapted to transfer or introduce the heat quantity (Q) determined by the determining means (EQ) for determining or calculating the heat quantity (Q) into the wort (W).

16. The device for determining the target temperature (TBmod) of the wort (W) for heat treatment of the wort (W) in a brewery according to claim 15, wherein the heat exchanger (X) is adapted to heat the wort (W) by steam (D) or hot water (H).

17. The device (V) for determining the target temperature (TBmod) of the wort (W) for heat treatment of the wort (W) in a brewery according to claim 11, wherein the device (V) is adapted to perform the method according to any one of claims 1 to 10.

18. Use of the pressure (p) of the brewery ambient air or the pressure (p) of the air in the brewery brewhouse or the pressure (p) of the gas phase (GW) superimposed on the wort (W), and a predetermined function (Fmod) for determining a target temperature (TBmod) of the wort (W) for heat treatment of the wort (W) in a brewery; wherein the pressure (p) being detected at the beginning and / or during the heat treatment of the wort (W); wherein the pressure (p) is used to determine the boiling temperature (TB) of water (a) or the wort (W) or a model mixture (M); and wherein the predetermined function (Fmod) is used to modify the boiling temperature (TB) in consideration of at least one parameter (PW) of the wort (W) and / or the heat treatment of the wort (W), thereby obtaining the target temperature (TBmod) of the wort (W); wherein the at least one parameter (PW) of the wort (W) and / or the heat treatment of the wort (W) is selected from the group comprising: target total evaporation, residual evaporation, concentration of DMS in the wort (W), concentration of coagulatable nitrogen (Nkoag) in the wort (W), concentration of one or more hop oils in the wort (W), concentration of a-acids, b-acids and / or iso-a-acids in the wort (W), bitterness units of the wort (W) according to EBC, colour of the wort (W), TBA of the wort (W), kinematic viscosity of the wort (W), boiling time of the wort (W), pH value of the wort (W), concentration of total soluble nitrogen in the wort (W), original weight of the wort (W), conductivity of the wort (W), concentration of free amino nitrogen in the wort (W), concentration of solids in the wort (W), turbidity of the wort (W), concentration of polyphenols in the wort (W), concentration of DMS-P in the wort (W), concentration of proteins in the wort (W), concentration of proanthocyanidins in the wort (W) and iodine value in the wort (W).

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