A method for controlling the flavor stability of craft beer during storage
By employing a full-process flavor stability control method, the problem of flavor substance degradation during craft beer storage has been solved, achieving stability and consistency of beer flavor, extending shelf life and reducing storage losses. It is applicable to various storage scenarios and has traceability.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- SHANGHAI YANZHONG DRINK TRADING CO LTD
- Filing Date
- 2026-04-16
- Publication Date
- 2026-06-30
AI Technical Summary
In the current process of storing craft beer, flavor compounds are easily affected by the storage environment, leading to degradation. The lack of systematic control methods results in a deterioration in taste and an inability to achieve stable flavor preservation.
A comprehensive flavor stability control method is adopted, including pretreatment before storage, graded constant temperature and humidity storage, dynamic environmental control, real-time monitoring and emergency intervention, and post-storage freshness restoration treatment. A flavor database is established by combining sensory and physicochemical tests to achieve precise control.
It achieves stable beer flavor, extends shelf life by 30%-50%, reduces storage losses by 20%-30%, improves batch consistency, reduces labor costs, is suitable for various storage scenarios, and has traceability.
Smart Images
Figure CN122308303A_ABST
Abstract
Description
Technical Field
[0001] This invention relates to the field of craft beer storage and quality control technology, specifically to a craft beer storage... Methods for controlling flavor stability during storage. Background Technology
[0002] Craft beer retains more flavor compounds, but it is susceptible to flavor degradation and changes in taste due to storage conditions. The existing storage methods are inefficient, lacking proper control of environmental parameters, adequate pretreatment, and tiered storage. The lack of real-time monitoring, emergency intervention, and refreshing methods makes it impossible to achieve stable flavor preservation, and a new method is urgently needed. Systematic control methods address the aforementioned problems. Summary of the Invention
[0003] The purpose of this invention is to address the shortcomings of existing craft beer storage technologies by providing a full-flow... The process of flavor stability control method realizes classified storage, precise parameter control, real-time monitoring and emergency intervention to ensure It has stable flavor and consistent batches, extends shelf life, and reduces spoilage.
[0004] To achieve the above objectives, the present invention adopts the following technical solution:
[0005] A method for controlling the flavor stability of craft beer during storage includes the following steps:
[0006] S1. Pre-treatment before storage: Beer is aseptically filtered using a 0.22-0.45μm ceramic membrane under pressure. 0.15-0.3 MPa, temperature 2-4℃; add 0.01-0.03 g / L of natural antioxidant; storage container is CIP cleaned. After washing, disinfection, and ultraviolet sterilization, replace with inert gas until the oxygen concentration is ≤0.05%.
[0007] S2. Graded Temperature and Humidity Storage: Storage is graded according to beer style, with corresponding temperature and humidity controlled. The storage area is protected from light and vibration to ensure that temperature and humidity fluctuations are within a preset range, thus preventing flavor degradation.
[0008] S3. Dynamic Environmental Control: Real-time collection of temperature, humidity, oxygen, CO2 concentration, and light intensity data; intelligent... Adjust to the preset threshold; replenish the pressure with inert gas every 7-10 days to maintain a slight positive pressure in the container and prevent oxygen from seeping in.
[0009] S4. Real-time Flavor Monitoring: Regularly monitor beer flavor through sensory evaluation, physicochemical testing, and microbiological testing. Quality, establish a flavor database to support regulation.
[0010] S5. Emergency Intervention: Activate emergency intervention measures in response to abnormal conditions such as gas, temperature, humidity, microorganisms, and flavor deterioration. Corresponding emergency plans were implemented to quickly curb flavor deterioration.
[0011] S6. Post-Storage Refreshment: Before leaving the warehouse, place the beer in an environment of 2-4℃ and let it stand for 24-48 hours, combined with low-frequency vibration. Fresh produce is re-fresh and released from storage only after passing quality testing. Furthermore, batch traceability records are established to achieve full-process traceability.
[0012] Compared with the prior art, the present invention has the following advantages:
[0013] Achieving systematic control throughout the entire process extends the flavor shelf life by 30%-50%;
[0014] Tiered storage improves batch consistency and reduces storage losses by 20%-30%.
[0015] Intelligent control reduces labor costs, is green and safe with no secondary pollution, adaptable to various storage scenarios, and supports full flow. The process is traceable, and it has high practicality and promotional value. Attached Figure Description
[0016] Figure 1 This is a flowchart illustrating the overall process of the method of the present invention. Detailed Implementation
[0017] The present invention will be further described below with reference to specific embodiments, so as to facilitate understanding and application by those skilled in the art. Implementation.
[0018] Example 1:
[0019] Controlling the flavor stability of hop-based craft beer during storage:
[0020] S1. Pretreatment: 0.3μm ceramic membrane filtration, with the addition of 0.02g / L of a compound of Vitamin C and tea polyphenols for antioxidant effects. Chemicals; the stainless steel tank is cleaned by CIP, disinfected with ultraviolet light for 20 minutes, and then purged with nitrogen.
[0021] S2, graded storage: 3℃, 65% humidity, protected from light and vibration.
[0022] S3. Dynamic control: Parameters are collected every 30 minutes, and nitrogen is replenished to 0.08 MPa every 8 days.
[0023] S4. Real-time monitoring: sensory evaluation every 5 days, physicochemical testing every 7 days, and microbiological testing every 15 days.
[0024] S5. Emergency Intervention: When acetaldehyde levels exceed the standard, supplement with 0.008g / L of Vitamin C and cool down to 2℃.
[0025] S6. Refreshing: After 3 months of storage, stand at 3℃ for 36 hours and vibrate at 2.5Hz to refresh, and then leave the warehouse after meeting the standards.
[0026] In this embodiment, the hop aroma retention rate is ≥85%, the storage loss is 5%, and the flavor shelf life is extended by 40%.
Claims
1. A method for controlling the flavor stability of craft beer during storage, characterized in that, Includes the following steps Step: (1) Pre-treatment before storage: The craft beer is aseptically filtered and subjected to antioxidant treatment, while the storage is also pre-treated. (2) The container is cleaned, disinfected and replaced with inert gas to remove oxygen and impurities from the container; Humidity control storage: Store according to craft beer style, controlling temperature at 0-7℃ and relative humidity at 60%~80%. Temperature fluctuation ≤ ±0.5℃, humidity fluctuation ≤ ±5%; (3) Dynamic environmental control: Real-time collection and storage of environmental parameters, Intelligent adjustment of various parameters, regular replenishment of inert gas to the storage container to maintain a slightly positive pressure environment; (4) Real-time flavor monitoring: Samples are collected regularly, and monitoring is conducted through a combination of sensory evaluation and physicochemical and microbiological testing. Measure flavor and quality indicators and establish a flavor change database; (5) Emergency intervention: when the indicators exceed the preset threshold When the value is reached, the corresponding emergency plan is activated to prevent further deterioration of flavor; (6) Post-storage revival: before leaving the warehouse Low-temperature re-freshening treatment is carried out to ensure that the flavor is consistent with that at the beginning of storage after leaving the warehouse.
2. The method according to claim 1, characterized in that, In step (1), aseptic filtration is performed using... 0.22-0.45μm ceramic membrane, pressure 0.15-0.3MPa, temperature 2-4℃; antioxidant treatment with 0.01-0.03g / L added. One or two of vitamin C and tea polyphenols are combined.
3. The method according to claim 1, characterized in that, In step (1), the storage container uses CIP self-contained storage. Dynamic cleaning and disinfection, ultraviolet disinfection for 15-25 minutes; inert gas replacement pressure 0.1-0.15 MPa, time... Leave for 10-15 minutes to ensure the oxygen concentration inside the container is ≤0.05%.
4. The method according to claim 1, characterized in that, Hierarchical storage in step (2): Lag class, American ales: 0-2℃; Hops: 2-4℃; High ABV, Barrel-aged ales: 4-7℃ for short-term use, 0-4℃ for long-term use; The storage area should be protected from light and vibration, with light intensity ≤50 lux and vibration intensity ≤5 Hz.
5. The method according to claim 1, characterized in that, Oxygen concentration control in step (3) 0.01%-0.05%, CO2 concentration 0.03%~0.08%; inert gas pressurization cycle 7-10 days, pressure after pressurization 0.05-0.1MPa.
6. The method according to claim 1, characterized in that, The sensory evaluation period in step (4) is 3-7 days. Physicochemical testing takes 7-10 days, and microbiological testing takes 15-20 days.
7. The method according to claim 1, characterized in that, Emergency plan in step (5): Gas parameters In case of abnormality, replace with inert gas; if temperature and humidity are abnormal, restore to preset values within 1 hour; if microbial levels exceed the standard, use... Pasteurize at 72-75℃ for 30-60 seconds; if odor exceeds the standard, add antioxidants and lower the temperature by 1-2℃.
8. The method according to claim 1, characterized in that, In step (6), the low-temperature re-freshness process involves resting at 2-4℃. Place for 24-48 hours, with 2-3Hz low-frequency vibration, and release from the warehouse after meeting the standards.
9. The method according to claim 1, characterized in that, It also includes batch traceability steps, establishing dedicated Archives enable full-process traceability.
10. The method according to claim 1, characterized in that, Storage containers are made of food-grade stainless steel tanks or Brown, light-proof glass bottle with a well-sealed opening.