Beer preparation method

Abstract

The invention relates to the technical field of wine brewing processes, in particular to a beer preparation method which comprises the following steps: collecting residual liquid in the distillation process when grape distilled wine is prepared, filtering the residual liquid to remove solid impurities to obtain filtrate, and dehydrating the filtrate until water equivalent to 10-12% of the mass of the filtrate is reduced, so as to obtain the beer. Pure grape distillation raffinate is obtained; wort containing yeast and hops required by beer preparation is prepared; adding pure grape distillation raffinate into the wort, mixing, and carrying out anaerobic fermentation; and after the anaerobic fermentation is completed, filtering and clarifying to obtain the beer. According to the beer preparation method disclosed by the invention, the residual liquid is utilized, so that the cyclic utilization of resources is realized, the fermentation efficiency is improved, the alcohol yield is increased, the flavor complexity and layering sense of the beer are improved, and the overall sensory quality of the beer is improved.

Description

Technical Field

[0001] The invention relates to the technical field of brewing technology, in particular to a method for preparing beer. Background Art

[0002] The beer preparation process mainly includes malt preparation, saccharification, boiling, fermentation, filtration and packaging. Among them, fermentation is the key link, and yeast converts the sugar in the wort into alcohol and carbon dioxide. Traditional beer fermentation requires the addition of certain nutrients to maintain the activity and reproduction of yeast. These nutrients usually include amino acids, vitamins and minerals.

[0003] Grape distillate is a by-product of the wine production process. It is the residual liquid left after distillation and is produced after the distillation process is completed. Grape distillate is rich in organic acids, polyphenols, polysaccharides, amino acids, vitamins and minerals. These ingredients have a positive effect on the taste and flavor of beer and improve the fermentation efficiency. However, grape distillate is usually treated as waste and faces problems of environmental pollution and treatment costs.

[0004] In summary, the current beer fermentation process has the following main problems: (1) It is impossible to effectively utilize the grape distillation residue. (2) Insufficient fermentation nutrients. In the traditional beer fermentation process, yeast requires sufficient nutrients (such as amino acids, vitamins and minerals) to maintain normal fermentation activities. However, the existing technology often lacks effective methods to supplement these nutrients, resulting in low fermentation efficiency and unstable alcohol production. Summary of the invention

[0005] The present invention provides a beer preparation method, specifically a beer brewing process based on grape distillation residue, which is used to improve fermentation efficiency and alcohol yield, and realize resource utilization of grape distillation residue and environmental protection.

[0006] The present invention provides a method for preparing beer, comprising the following steps:

[0007] The residual liquid remaining after distillation when making grape distilled wine is collected, the residual liquid is filtered to remove solid impurities to obtain a filtrate, and the filtrate is dehydrated to reduce the water content equivalent to 10% to 12% of the mass of the filtrate to obtain a pure grape distillation residual liquid;

[0008] Yeast and hops are added to ordinary wort to obtain wort containing yeast and hops required for beer preparation; wherein the amount of yeast used is 0.5‰ to 2‰ of the mass of ordinary wort;

[0009] Adding pure grape distillation residue to wort containing yeast and hops, mixing, and anaerobic fermentation; wherein the amount of pure grape distillation residue is 15% to 40% of the volume of the wort containing yeast and hops;

[0010] After anaerobic fermentation is completed, beer is obtained through filtration and clarification.

[0011] On the one hand, the preparation method of the present invention obtains pure grape distillation residue through filtering, dehydrating and other steps, so that the main components of the pure grape distillation residue include organic acids, esters, alcohols, polyphenols, a small amount of volatile organic matter, amino acids, vitamins and minerals, which are used to improve fermentation efficiency and alcohol yield. On the other hand, for the pure grape distillation residue, the present invention provides wort containing yeast and hops, determines the amount of yeast and the amount of pure grape distillation residue, and after anaerobic fermentation is completed, it is filtered and clarified to obtain beer. The steps work together to achieve the purpose of improving fermentation efficiency and alcohol yield.

[0012] It should be noted that the present invention does not simply add the residual liquid left after distillation of grape distilled liquor as a nutritional supplement during the beer preparation process, but adds the purified grape distilled residual liquid obtained by treatment, eliminating the interference of impurity nutrients in the residual liquid left after distillation of the original grape distilled liquor on the fermentation efficiency and alcohol yield, because not all nutrients are suitable for the beer fermentation process. Compared with directly adding the residual liquid left after distillation of the original grape distilled liquor, the method of the present invention has improved fermentation efficiency and alcohol yield.

[0013] Preferably, the method for filtering the residual liquid is: filtering with a filter screen of 300-320 meshes.

[0014] Preferably, the preparation method of the wort containing yeast and hops is as follows:

[0015] The crushed malt with a particle size of 1.2mm to 1.5mm is soaked in warm water at 65℃ to 70℃, and saccharified to a saccharification rate of 60% to 70% by mass. The malt is filtered out with a filter bag, and the remaining liquid is collected as ordinary wort, boiled, and hops (i.e., hops) are added, and boiling is continued for 1h to 1.5h. The precipitate is filtered out, and yeast is added after cooling to obtain wort containing yeast and hops.

[0016] Preferably, the mass ratio of the crushed malt with a particle size of 1.2 mm to 1.5 mm to warm water at 65° C. to 70° C. is 1:4 to 6. Soak for 1 h to 1.5 h. The malt is a mixture of pale Ale malt, rye malt (also known as black malt) and chocolate malt in a mass ratio of 7 to 10:1 to 2:1 to 2. The hops are Cascade hops. The mass ratio of the hops to ordinary wort is 5 to 15:1000.

[0017] Preferably, pure grape distillation residue is added to wort containing yeast and hops, mixed, canned and sealed, and then anaerobic fermentation is performed.

[0018] Preferably, before adding yeast and hops, the initial specific gravity of the remaining liquid is 1.045, and the initial specific gravity refers to the specific gravity measured after the remaining liquid is boiled and then cooled to room temperature.

[0019] Preferably, after the anaerobic fermentation is completed, the alcohol content of the beer is measured using an alcohol meter to be 3.5 degrees.

[0020] Preferably, the anaerobic fermentation includes primary fermentation and secondary fermentation;

[0021] The temperature of the main fermentation is controlled at 15°C to 20°C, the pH is 4.0 to 4.6, and the main fermentation time is 3 to 4 days;

[0022] The secondary fermentation temperature is between 4°C and 5°C, the pH is between 4.0 and 4.6, and the secondary fermentation time is between 7 and 10 days.

[0023] Preferably, the yeast is Saccharomyces cerevisiae.

[0024] Compared with the prior art, the present invention has the following beneficial effects:

[0025] The beer preparation method of the present invention introduces pure grape distillation residual liquid as a nutritional supplement during the beer fermentation process in view of the fact that the residual liquid remaining after the distillation of grape distillation liquor is rich in nutrients, thereby eliminating the interference of impurity nutrients in the residual liquid remaining after the distillation of grape distillation liquor on the fermentation efficiency and alcohol yield. In the present invention, each step cooperates with each other to achieve the purpose of improving the fermentation efficiency and alcohol yield. In addition, since the present invention uses pure grape distillation residual liquid, the amount of malt used can be appropriately reduced, so the malt cost is reduced by 5% to 10%.

[0026] Furthermore, the polyphenols and organic acids in the pure grape distillation residue can enhance the flavor and aroma of beer, adding to its complexity and layering.

[0027] Compared with other methods using nutritional supplements or methods without adding nutritional supplements, the beer preparation method of the present invention has significantly shortened fermentation time, significantly increased alcohol yield, unique taste and flavor, and improved product market competitiveness.

[0028] The present invention also has the following advantages:

[0029] 1. Waste resource utilization: The residual liquid left after distillation of grape distilled liquor is used as a nutrient additive in the beer fermentation process, which not only solves the problem of waste disposal, but also realizes the recycling of resources and reduces environmental pollution and treatment costs.

[0030] 2. Reduce production costs: Using pure grape distillation residue as a nutritional supplement can reduce part of the raw material costs, reduce waste disposal costs, improve the economic benefits of production, and have a high application prospect. DETAILED DESCRIPTION

[0031] In order to enable those skilled in the art to better understand and implement the technical solution of the present invention, the present invention is further described below in conjunction with specific embodiments.

[0032] In the description of the present invention, unless otherwise specified, all reagents used are commercially available and all methods used are conventional techniques in the art.

[0033] The inventive concept of the present invention is as follows:

[0034] Grape distillate is a by-product of the wine production process. It is the residual liquid left after distillation and is produced after the distillation process is completed. Grape distillate is rich in organic acids, polyphenols, polysaccharides, amino acids, vitamins and minerals. However, grape distillate is usually treated as waste, facing problems of environmental pollution and treatment costs.

[0035] The present invention provides a method for preparing beer, comprising the following steps:

[0036] The residual liquid remaining after distillation when making grape distilled liquor is collected, and the residual liquid is filtered to remove solid impurities to obtain filtrate, and the filtrate is dehydrated to reduce the water content equivalent to 10% to 12% of the mass of the filtrate to obtain pure grape distillation residual liquid; yeast and hops are added to ordinary wort to obtain wort containing yeast and hops required for beer preparation; wherein the amount of yeast used is 0.5‰ to 2‰ of the mass of ordinary wort; pure grape distillation residual liquid is added to the wort containing yeast and hops, mixed, and anaerobically fermented; wherein the amount of pure grape distillation residual liquid used is 15% to 40% of the volume of the wort containing yeast and hops; after the anaerobic fermentation is completed, the beer is obtained through filtration and clarification.

[0037] The present invention prepares pure grape distillation residue through the steps of filtering, dehydration, etc., so that the main components of the pure grape distillation residue include organic acids, esters, alcohols, polyphenols, a small amount of volatile organic matter, amino acids, vitamins and minerals, which are used to improve fermentation efficiency and alcohol yield. On the other hand, for the pure grape distillation residue, the present invention provides wort containing yeast and hops, determines the amount of yeast and the amount of pure grape distillation residue, and obtains beer after anaerobic fermentation is completed through filtration and clarification. The steps work together to achieve the purpose of improving fermentation efficiency and alcohol yield.

[0038] The specific embodiments provided by the present invention are as follows.

[0039] Example 1

[0040] A method for preparing beer comprises the following steps:

[0041] (1) Residual liquid collection and treatment:

[0042] When making grape distilled wine, collecting residual liquid from the distillation process. This embodiment is specifically when making grape distilled wine from Ningxia Nongken Nuanquan Winery Co., Ltd. (formerly known as Ningxia Xixia Wang Nuanquan Winery Co., Ltd.), collecting residual liquid from the distillation process.

[0043] The residual liquid is filtered through a 300-mesh filter to remove solid impurities to obtain a filtrate, and the filtrate is dehydrated until the water content is reduced by 10% of the mass of the filtrate to obtain a pure grape distillation residual liquid.

[0044] (2) Prepare wort containing yeast and hops required for beer preparation:

[0045] The crushed malt was mixed with warm water at 65°C in a mass ratio of 1:4. The particle size of the crushed malt was 1.2mm. It was soaked and saccharified for 1 hour. The saccharification rate was 60% by mass. The malt was filtered out with a 300-mesh filter bag to remove the malt. The remaining liquid was collected to obtain the ordinary wort. After boiling, hops equivalent to 0.4% of the mass of the ordinary wort were added. The boiling was continued for 1 hour. After cooling, the precipitate was removed by filtering with a 300-mesh filter bag to obtain hot wort. When the hot wort was cooled to 15°C with 4°C ice water, brewer's yeast was added. The amount of brewer's yeast was 1‰ of the mass of the ordinary wort to obtain wort containing yeast and hops.

[0046] The malt is a mixture of pale ale malt, rye malt and chocolate malt in a mass ratio of 8:1:1, which is crushed to a particle size of 1.2 mm to obtain crushed malt.

[0047] The hops are Cascade hops.

[0048] (3) Anaerobic fermentation:

[0049] Pure grape distillation residue equivalent to 33% of the volume of the wort containing yeast and hops is added to the wort containing yeast and hops, mixed and anaerobically fermented.

[0050] Anaerobic fermentation conditions are controlled to maintain appropriate anaerobic fermentation temperature and pH value to ensure normal growth and fermentation of yeast.

[0051] Anaerobic fermentation includes primary fermentation and secondary fermentation. The primary fermentation is carried out first, with the temperature controlled at 20°C, pH at 4.0, and the time being 3 days. The secondary fermentation is then carried out, with the temperature at 5°C, pH at 4.0, and the time being 7 days.

[0052] (4) Subsequent processing:

[0053] Filtration and clarification: After anaerobic fermentation is completed, filtration and clarification are carried out to remove residual yeast and impurities to obtain beer.

[0054] Packaging and storage: The processed beer is packaged and stored to ensure its quality and flavor.

[0055] It should be noted that the endpoint of the primary fermentation is generally determined by the specific gravity method. The specific method is: use a hydrometer (densitometer) to measure the specific gravity of the fermentation liquid (usually a comparison of the original wort specific gravity with the current specific gravity). If the specific gravity remains stable for 2-3 consecutive days, it can usually be considered that the primary fermentation is complete. The secondary fermentation generally uses the beer clarity method to observe the clarity of the beer and remove suspended matter and yeast. When the beer becomes clear and there is no obvious suspended matter, the secondary fermentation is basically completed.

[0056] Therefore, the present invention also includes the following embodiments.

[0057] Example 2

[0058] A method for preparing beer comprises the following steps:

[0059] (1) Residual liquid collection and treatment:

[0060] When making grape distilled wine, collecting residual liquid from the distillation process. This embodiment is specifically about collecting residual liquid from the distillation process when making grape distilled wine from Ningxia Nongken Nuanquan Winery Co., Ltd.

[0061] The residual liquid is filtered through a 300-mesh filter to remove solid impurities to obtain a filtrate, and the filtrate is dehydrated until the water content is reduced by 12% of the mass of the filtrate to obtain a pure grape distillation residual liquid.

[0062] (2) Prepare wort containing yeast and hops required for beer preparation:

[0063] The crushed malt was mixed with 70℃ warm water in a mass ratio of 1:6. The crushed malt particle size was 1.5mm. It was soaked and saccharified for 1.5h. The saccharification rate was 70% by mass. The malt was filtered out with a 300-mesh filter bag to remove the malt. The remaining liquid was collected to obtain the ordinary wort. After boiling, hops equivalent to 15 / 1000 of the mass of the ordinary wort were added. The boiling was continued for 1.5h. After cooling, the precipitate was removed by filtering with a 300-mesh filter bag to obtain hot wort. When the hot wort was cooled to 15℃ with 4℃ ice water, brewer's yeast was added. The amount of brewer's yeast was 2‰ of the mass of the ordinary wort to obtain wort containing yeast and hops.

[0064] The malt is a mixture of pale ale malt, rye malt and chocolate malt in a mass ratio of 7:1:1, which is crushed to a particle size of 1.5 mm to obtain crushed malt.

[0065] The hops are Cascade hops.

[0066] (3) Anaerobic fermentation:

[0067] Pure grape distillation residue equivalent to 40% of the volume of the wort containing yeast and hops is added to the wort containing yeast and hops, mixed and anaerobically fermented.

[0068] Anaerobic fermentation conditions are controlled to maintain appropriate anaerobic fermentation temperature and pH value to ensure normal growth and fermentation of yeast.

[0069] Anaerobic fermentation includes primary fermentation and secondary fermentation. The primary fermentation is carried out first, with the temperature controlled at 15°C, the pH at 4.6, and the time for 7 days. The secondary fermentation is then carried out, with the temperature at 4°C, the pH at 4.6, and the time for 10 days.

[0070] (4) Subsequent processing:

[0071] Filtration and clarification: After anaerobic fermentation is completed, filtration and clarification are carried out to remove residual yeast and impurities to obtain beer.

[0072] Packaging and storage: The processed beer is packaged and stored to ensure its quality and flavor.

[0073] Example 3

[0074] A method for preparing beer comprises the following steps:

[0075] (1) Residual liquid collection and treatment:

[0076] When making grape distilled wine, collecting residual liquid from the distillation process. This embodiment is specifically about collecting residual liquid from the distillation process when making grape distilled wine from Ningxia Nongken Nuanquan Winery Co., Ltd.

[0077] The residual liquid is filtered through a 300-mesh filter to remove solid impurities to obtain a filtrate, and the filtrate is dehydrated until the water content is reduced by 10% of the mass of the filtrate to obtain a pure grape distillation residual liquid.

[0078] (2) Prepare wort containing yeast and hops for beer preparation

[0079] The crushed malt was mixed with warm water at 65°C in a mass ratio of 1:5. The particle size of the crushed malt was 1.2mm. It was soaked and saccharified for 1 hour. The saccharification rate was 60% by mass. The malt was filtered out with a 300-mesh filter bag and the remaining liquid was collected to obtain ordinary wort. After boiling, hops equivalent to 10 / 1000 of the mass of ordinary wort were added. The boiling was continued for 1 hour. After cooling, the precipitate was removed by filtering with a 300-mesh filter bag to obtain hot wort. When the hot wort was cooled to 15°C with 4°C ice water, brewer's yeast was added. The amount of brewer's yeast was 0.5‰ of the mass of ordinary wort to obtain wort containing yeast and hops.

[0080] The malt is a mixture of pale ale malt, rye malt and chocolate malt in a mass ratio of 10:2:2, which is crushed to a particle size of 1.2 mm to obtain crushed malt.

[0081] The hops are Cascade hops.

[0082] (3) Anaerobic fermentation:

[0083] Pure grape distillation residue equivalent to 15% of the volume of the wort containing yeast and hops is added to the wort containing yeast and hops, mixed and anaerobically fermented.

[0084] Anaerobic fermentation conditions are controlled to maintain appropriate anaerobic fermentation temperature and pH value to ensure normal growth and fermentation of yeast.

[0085] Anaerobic fermentation includes primary fermentation and secondary fermentation. The primary fermentation is carried out first, and the temperature of the primary fermentation is controlled at 25°C, the pH is 4.0, and the time is 3 days. The secondary fermentation is carried out second, and the temperature of the secondary fermentation is controlled at 5°C, the pH is 4.0, and the time is 10 days.

[0086] (4) Subsequent processing:

[0087] Filtration and clarification: After anaerobic fermentation is completed, filtration and clarification are carried out to remove residual yeast and impurities to obtain beer.

[0088] Packaging and storage: The processed beer is packaged and stored to ensure its quality and flavor.

[0089] In the above-mentioned Examples 1 to 3, the total time of anaerobic fermentation is relatively short, indicating that the fermentation efficiency is improved. The alcohol yield of the three Examples is 2.05 g to 2.10 g of ethanol per 100 g of beer, and the ethanol yield is high.

[0090] Comparative Example 1: Fermentation process of traditional beer

[0091] Each step has a crucial impact on the quality and flavor of beer. The following is the complete process of the fermentation process of comparative example 1:

[0092] (1) Malt preparation:

[0093] Material selection and crushing: The basic raw material for brewing beer is barley malt. After the malt is crushed, the starch in it is exposed, which is convenient for subsequent saccharification.

[0094] (2) Saccharification:

[0095] The crushed malt was mixed with 65°C warm water in a mass ratio of 1:4, and soaked for 1 hour to convert the starch in the malt into sugar (mainly maltose) under the action of enzymes, and the saccharification rate was 60%. The malt was crushed to a particle size of 1.2 mm.

[0096] (3) Filtering:

[0097] After saccharification is complete, the malt is filtered out and the remaining liquid is collected as ordinary wort.

[0098] (4) Boiling and adding hops:

[0099] After the ordinary wort is boiled, add hops equivalent to 0.4% of the mass of the ordinary wort and continue boiling for 1 hour. The boiling process can kill the bacteria in it and ensure the purity of the fermentation.

[0100] Hops not only provide bitterness and flavor to beer, but also have a natural preservative effect.

[0101] (5) Cooling:

[0102] After boiling, the wort needs to be cooled to a suitable temperature for fermentation, usually 15°C. This process is usually carried out through a heat exchanger to ensure that the wort reaches the fermentation temperature as quickly as possible.

[0103] (6) Anaerobic fermentation:

[0104] Yeast inoculation: When the ordinary wort is cooled to the appropriate temperature, add beer yeast, the amount of yeast is 1‰ of the wort mass. Yeast converts sugar into alcohol and carbon dioxide during the fermentation process.

[0105] Anaerobic fermentation includes primary fermentation and secondary fermentation.

[0106] Main fermentation: lasts 7 days.

[0107] Secondary fermentation (maturing): After the primary fermentation, the beer enters the secondary fermentation stage, which usually lasts for 14 hours. Secondary fermentation can further clarify the beer and improve the taste and flavor.

[0108] (7) Filtration and clarification:

[0109] Process: After anaerobic fermentation, the beer is filtered to remove residual yeast and other suspended matter. Clarification is done by refrigerating or adding clarifiers to make the beer more transparent.

[0110] (8) Packaging and storage:

[0111] Packaging: Usually there are several ways of packaging, such as bottles, cans or barrels. During the packaging process, it is necessary to ensure the aseptic treatment of beer to prevent contamination.

[0112] Storage: Packaged beer needs to be stored at an appropriate temperature, usually 4°C, to maintain its flavor and quality.

[0113] (9) Quality Control

[0114] Regular testing: During the entire brewing process, it is necessary to regularly test the wort gravity, pH value, fermentation temperature, alcohol content, etc. to ensure that the beer meets the expected flavor and quality standards.

[0115] Sensory evaluation: After fermentation is completed, the beer's aroma, taste, bitterness, body, etc. will be evaluated by tasting.

[0116] The effects of Example 1 and Comparative Example 1 are compared.

[0117] (1) Fermentation efficiency: The main fermentation time is 3 days, while the main fermentation time of Comparative Example 1 is at least 7 days. The main fermentation time of this embodiment is 4 days less than that of Comparative Example 1, the secondary fermentation time is shortened by 7 days, and the total anaerobic fermentation time is shortened by 11 days.

[0118] (2) Alcohol yield: Compared with Comparative Example 1, the alcohol yield after the second fermentation increased by 0.05 g / 100 g, from the original 2 g / 100 g to 2.05 g / 100 g.

[0119] (3) Flavor improvement: The sensory characteristics evaluation in Table 1 shows that these sensory characteristics include fruity aroma, sourness, sweetness, complexity, mouthfeel, alcohol feeling and aftertaste. The beer prepared in this example has a richer fruity aroma and a unique mouthfeel. The flavor substance detection results show that the flavor substances such as ethyl acetate, ethyl propionate, ethyl lactate and dimethyl ether in the grape distillation residue have a positive effect on the beer and are well received by consumers.

[0120] Table 1 Comparison of sensory evaluation scores of beer in comparative example 1 and beer in embodiment 1

[0121]

[0122]

[0123] (4) The cost analysis is mainly conducted from three aspects: raw material procurement cost, waste disposal cost and overall production cost.

[0124] (4.1) Cost analysis of comparative example 1

[0125] (4.1.1) Raw material procurement costs:

[0126] Malt: In the market, the price of malt is usually 0.6 to 1 US dollar per kilogram.

[0127] Hops: used to adjust the bitterness and aroma of beer. Hops are usually used in small quantities, but are more expensive. The market price is about US$20 to 30 per kilogram.

[0128] Yeast: The cost of yeast varies depending on the type of yeast used, and the price is generally between $30 and $60 per kilogram.

[0129] Water: Water is one of the main raw materials in beer production. Although it is relatively cheap, it is used in large quantities in large-scale production. The general cost of water is 0.5 to 1 US dollar per ton.

[0130] In general, during the beer fermentation process in Comparative Example 1, the procurement cost of raw materials was approximately 0.3 to 0.5 USD per liter of beer.

[0131] (4.1.2) Waste disposal costs:

[0132] Treatment of wheat residue: Comparative Example 1 A large amount of wheat residue produced during beer fermentation is a brewing by-product. The wheat residue can be used as feed or compost, but in large-scale production, the cost of treatment may be high. The treatment cost is estimated to be US$0.02 to US$0.05 per liter of beer.

[0133] Wastewater treatment: beer brewing produces a lot of wastewater, which needs to be treated by a special wastewater treatment system. The cost of wastewater treatment is generally 0.05 to 0.1 US dollars per liter of beer.

[0134] (4.1.3) Overall production cost:

[0135] Labor, energy and equipment depreciation: In addition to raw materials and waste disposal, other production costs such as labor, equipment maintenance, energy consumption, etc. are estimated to be US$0.45-0.8 / liter of beer.

[0136] The comprehensive cost estimation of the above three aspects is as follows: The comprehensive production cost of beer fermentation in Example 1 is about 0.45 to 0.8 US dollars per liter of beer, depending on the scale of the factory, the level of automation and the local raw material prices.

[0137] (4.2) Cost Analysis of Example 1

[0138] (4.2.1) Raw material procurement costs:

[0139] Malt: Since pure grape distillation residue is used, the amount of malt can be appropriately reduced, so the malt cost is reduced by 5% to 10%.

[0140] The residual liquid left after distillation of grape distilled wine: The residual liquid left after distillation of grape distilled wine is a by-product of wine or brandy, usually a waste. If used as a raw material, its procurement cost is relatively low, and it may even be obtained for free, but considering the transportation and handling costs, it is estimated to be 0.05 to 0.1 US dollars per liter of beer.

[0141] Yeast: The amount of yeast used is similar to the fermentation process of Comparative Example 1, and the cost is roughly the same.

[0142] Water: The fermentation process is the same as that of Comparative Example 1.

[0143] The raw material procurement cost of Example 1 is about 0.25-0.45 USD / liter of beer, which is slightly lower than that of Comparative Example 1.

[0144] (4.2.2) Waste disposal costs:

[0145] Reuse of waste: reduces the generation of waste, reduces the cost of waste disposal during the production of wine or brandy, and indirectly reduces the overall waste disposal costs.

[0146] Wheat residue treatment: Due to the use of pure grape distillation residue, the output of wheat residue is relatively reduced and the treatment cost is reduced by 10% to 15%.

[0147] Wastewater treatment: The cost of wastewater treatment is comparable to that of the process in Comparative Example 1.

[0148] The waste disposal cost using Example 1 might be $0.03-0.04 per liter of beer.

[0149] (4.2.3) Overall production cost:

[0150] Labor, energy and equipment depreciation: These costs are similar to the Comparative Example 1 process.

[0151] The above three comprehensive cost estimates: the comprehensive production cost of fermentation using Example 1 is about 0.4 to 0.7 US dollars per liter of beer, and the production cost is lower than that of Comparative Example 1.

[0152] (4.3) Cost comparison summary is shown in Table 2. As can be seen from Table 2, the total upper limit and lower limit of the cost of the three aspects of Example 1 are lower than those of Comparative Example 1.

[0153] Table 2 Comparison of beer costs in Comparative Example 1 and Example 1

[0154]

[0155]

[0156] In summary, the process of Example 1 has certain advantages in terms of procurement cost and waste treatment cost, especially in terms of raw material procurement and waste treatment, which can reduce production costs by 5% to 15%. Therefore, the process of Example 1 can not only improve fermentation efficiency, increase alcohol (ethanol) production and increase beer flavor complexity, but also reduce production costs, which is beneficial to environmental protection and efficient use of resources.

[0157] It should be noted that, as market prices fluctuate over time, the cost of each batch of raw materials also varies, so Table 2 uses a range to indicate the upper and lower limits of the corresponding costs of the two processes.

[0158] As for a single control experiment conducted in the present invention during the same period, compared with Comparative Example 1, the raw material procurement cost of Example 1 was reduced by 4%, the waste treatment cost was reduced by 10%, and the overall production cost was reduced by 6%.

[0159] It should be noted that when the present invention involves a numerical range, it should be understood that the two endpoints of each numerical range and any value between the two endpoints can be selected. Since the steps and methods used are the same as those in the embodiments, in order to avoid redundancy, the present invention describes a preferred embodiment. Although the preferred embodiments of the present invention have been described, those skilled in the art may make additional changes and modifications to these embodiments once they know the basic creative concept. Therefore, the attached claims are intended to be interpreted as including the preferred embodiments and all changes and modifications that fall within the scope of the present invention.

[0160] Obviously, those skilled in the art can make various changes and modifications to the present invention without departing from the spirit and scope of the present invention. Thus, if these modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include these modifications and variations.

Claims

1. A method for preparing beer, characterized in that: The following steps are involved: The residual liquid remaining after distillation when making grape distilled wine is collected, the residual liquid is filtered to remove solid impurities to obtain a filtrate, and the filtrate is dehydrated to reduce the water content equivalent to 10% to 12% of the mass of the filtrate to obtain a pure grape distillation residual liquid; Yeast and hops are added to ordinary wort to obtain wort containing yeast and hops required for beer preparation; wherein the amount of yeast used is 0.5‰ to 2‰ of the mass of ordinary wort; Adding pure grape distillation residue to wort containing yeast and hops, mixing, and anaerobic fermentation; wherein the amount of pure grape distillation residue is 15% to 40% of the volume of the wort containing yeast and hops; After anaerobic fermentation is completed, beer is obtained through filtration and clarification.

2. The beer brewing method according to claim 1, characterized in that: The method for filtering the residual liquid is: filtering with a 300-320 mesh filter.

3. The beer brewing method according to claim 1, characterized in that: The preparation method of the wort containing yeast and hops is as follows: The crushed malt with a particle size of 1.2mm to 1.5mm is soaked in warm water at 65℃ to 70℃, and saccharified to a saccharification rate of 60% to 70% by mass. The malt is filtered out with a filter bag, and the remaining liquid is collected as ordinary wort, boiled, hops are added, and boiling is continued for 1h to 1.5h. The precipitate is removed by filtering, and yeast is added after cooling to obtain wort containing yeast and hops.

4. The beer brewing method according to claim 3, characterized in that: The mass ratio of the crushed malt with a particle size of 1.2 mm to 1.5 mm to the warm water at 65° C. to 70° C. is 1:4 to 6.

5. The beer brewing method according to claim 3, characterized in that: Soak for 1h to 1.5h.

6. The beer brewing method according to claim 3, characterized in that: The malt is a mixture of pale ale malt, rye malt and chocolate malt in a mass ratio of 7-10:1-2:1-2.

7. The beer brewing method according to claim 3, characterized in that: The hops are Cascade hops.

8. The beer brewing method according to claim 3, characterized in that: The mass ratio of the hops to the common wort is 4-15:1000.

9. The beer brewing method according to claim 1, characterized in that: The anaerobic fermentation includes primary fermentation and secondary fermentation; The temperature of the main fermentation is controlled at 15°C to 20°C, the pH is 4.0 to 4.6, and the main fermentation time is 3 to 4 days; The secondary fermentation temperature is between 4°C and 5°C, the pH is between 4.0 and 4.6, and the secondary fermentation time is between 7 and 10 days.

10. The beer brewing method according to claim 1, characterized in that: The yeast is Saccharomyces cerevisiae.

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