A process for the preparation of beer from fruit fermentation

By using multi-stage fermentation of mulberry juice and wort, along with ultrasound-assisted technology and the use of various microorganisms and enzymes, the problem of difficult-to-control fermentation conditions in existing fruit beer fermentation processes has been solved, achieving a beer with rich flavor and stable quality, making it suitable for large-scale production.

CN120591042BActive Publication Date: 2026-05-01XINJIANG TIANRUN BIOTECH
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
XINJIANG TIANRUN BIOTECH
Filing Date
2025-06-13
Publication Date
2026-05-01

AI Technical Summary

Technical Problem

The existing fermentation process for fruit beer, without the addition of exogenous saccharifying enzymes, requires high fermentation conditions that are difficult to control precisely, affecting the degree of fermentation and alcohol content. This leads to increased difficulty in production control, extended production cycles, reduced capacity, and is not conducive to large-scale industrial production.

Method used

It uses mulberry juice and wort for co-fermentation, and employs multi-stage fermentation and ultrasound-assisted technology, combined with the use of various microorganisms and enzymes, including pectinase, saccharifying enzyme, Kluyveromyces kluyveromyces, Lactobacillus plantarum LB-1 and wine yeast, to carry out staged fermentation and aging, and uses tea and antioxidants to adjust the flavor and color.

Benefits of technology

It improves the flavor profile and quality of beer, ensures the stability and efficiency of fermentation, shortens the production cycle, and is suitable for large-scale industrial production.

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Abstract

The present application belongs to the technical field of food fermentation process, and particularly relates to a process for preparing beer by fruit fermentation. The process adopts a three-time fermentation procedure, in the first stage, preliminary fermentation is carried out by using Kluyveromyces marxianus, in the second stage, yeast extract is added to optimize the growth conditions of fermentation bacteria, and main fermentation is carried out by inoculating Lactobacillus plantarum LB-1, in the third stage, wine yeast powder is added to improve the flavor of mulberry and the complexity of fermentation; sterile air is passed for first-stage aging, micro-oxygen and nitrogen are alternately passed for second-stage aging, and finally carbon dioxide is passed for impregnation, thereby obtaining mulberry beer. The process is improved in the mulberry juice and wort treatment stages, saccharifying enzyme is added during wort treatment to improve saccharification efficiency, pectinase is used during mulberry treatment to improve juice yield, and oxidase is used to reduce the content of phenolic acids, thereby providing a good and stable environment for later fermentation and aging.
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Citation Information

Patent Citations

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  • Processing technology of fruit fermented beer

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