Flavored beer using wine grapes as raw material and method for preparing the same

Abstract

The application discloses a kind of flavor beer with wine grape as raw material and its preparation method, comprising the following steps: S1.beer matrix brewing: malt is sequentially crushed, saccharified, filtered, boiled and added hops, whirl deposition, cooling, inoculation yeast, fermentation, centrifugal separation, and beer fermentation liquor is obtained;S2.wine grape jam preparation: wine grape is sequentially selected, washed and sterilized, peeled and seeded, broken and juiced, dosed, boiled, boiled with sugar, concentrated and gelled, filtered and sterilized, and wine grape jam is obtained;S3.mixed fermentation and post-mature: the wine grape jam prepared in step S2 is added to the beer fermentation liquor after centrifugal separation in step S1 for mixed fermentation, and fine-brewed beer product is obtained.The method first makes wine grape into jam, then adds it to beer fermentation tank for co-fermentation in the late fermentation stage to form grape beer.The process first makes wine grape into jam and combines it with fine-brewed beer.

Description

Technical Field

[0001] This invention relates to the fields of beer brewing and deep processing of agricultural products, specifically a flavored beer made from wine grapes and its preparation method. Background Technology

[0002] Currently, my country's beer industry has entered a critical stage of competition for existing market share and transformation and upgrading. The traditional brewing system, which has long relied on barley malt, water, hops, and yeast as core raw materials, has led to increasingly prominent product homogenization issues. In the mass consumer market, ordinary pale ale dominates, offering limited flavor profiles and weak nutritional value, making it difficult to meet the diverse demands of consumers for personalized, distinctive, high-quality, and health-oriented alcoholic beverages amidst the current wave of consumption upgrading. At the same time, the domestic beer industry faces the dilemma of overcapacity, meager profits from low-end products, and dominance of imported specialty beers in the high-end market. Breaking through the limitations of traditional raw materials and engaging in cross-industry integrated product innovation has become the core breakthrough for beer companies to achieve technological breakthroughs and seize the high-end market.

[0003] From the perspective of agricultural product processing, my country's wine grape planting industry has steadily expanded, with ample production of high-quality wine grapes. However, the existing processing chain is relatively short, with most grapes used only for winemaking, resulting in a single product structure. Some production areas face issues of raw material overcapacity and insufficient value-added conversion. The potential of high-quality grape juice's polyphenols, organic acids, flavor compounds, and other nutritionally active components in the field of alcoholic beverage innovation has not yet been fully explored. Furthermore, traditional beer brewing processes are mature and rigid. When fruit-based raw materials are integrated into existing beer production lines, technical bottlenecks such as poor raw material compatibility, abnormal fermentation, unstable and cloudy beer, flavor inconsistencies, and difficulties in process integration are common. The lack of complete industrialized adaptation processes hinders the large-scale development of fruit-flavored specialty beers.

[0004] Against this industry backdrop and market demand, this project focuses on grape juice as a unique raw material for brewing, breaking through the technological barriers of traditional beer brewing which relies heavily on malt. It combines the natural fruit aroma and nutritional components of grapes with the refreshing taste and brewing process of beer to develop a new type of specialty grape juice beer. Simultaneously, it tackles key technical challenges such as raw material pretreatment, process integration, fermentation control, and industrialization adaptation. This not only fills the gap in high-end specialty fruit-flavored beers in China but also provides a new path for the high-value utilization of brewing grape resources and the innovative development of the beer industry. Therefore, those skilled in the art provide a flavored beer made from brewing grapes and its preparation method to solve the problems mentioned in the background. Summary of the Invention

[0005] The purpose of this invention is to provide a flavored beer made from wine grapes and a method for preparing the same, in order to solve the problems mentioned in the background art.

[0006] To achieve the above objectives, the present invention provides the following technical solution:

[0007] A flavored beer made from wine grapes and its preparation method include the following steps: S1. Beer base brewing: Malt is successively crushed, saccharified, filtered, boiled and hopped, vortexed and precipitated, cooled, inoculated with yeast, fermented, and centrifuged to obtain beer fermentation liquid; S2. Wine grape jam preparation: Wine grapes are successively selected, washed and sterilized, peeled and seeded, crushed and juiced, mixed, boiled, sugared and boiled, concentrated and gelled, filtered, and sterilized to obtain wine grape jam; S3. Mixed fermentation and maturation: The wine grape jam obtained in step S2 is added to the beer fermentation liquid after centrifugation in step S1 for mixed fermentation, and then successively matured, filtered, flash-sterilized, bottled, and pasteurized to obtain the finished craft beer based on wine grapes.

[0008] As a further embodiment of the present invention: In step S1, the pulverization is carried out by dry pulverization, and the malt pulverization degree is controlled as follows: coarse particles account for 20%-25%, fine particles account for 75%-80%, and fine powder ≤10%; the saccharification process is as follows: the pulverized malt is added to brewing water at 37℃-40℃ at a material-to-water ratio of 1:4-1:5, the temperature is raised to 50℃-52℃ and kept at 30-40 minutes to allow protein rest, the temperature is raised at 1℃ / min to 63℃-65℃ and kept at 40-60 minutes to allow saccharification until the iodine reaction is complete, and the temperature is further raised to 78℃ and kept at 5-10 minutes to terminate the enzyme reaction.

[0009] As a further aspect of the present invention: in step S1, the boiling and adding of hops is carried out in stages: the first time, 60%-70% of the total hops of bitter hops are added at the beginning of boiling, and the remaining aroma hops are added 10-15 minutes before the end of boiling; the total amount of hops added is controlled at 0.5-1.0 g / L of wort; the wort concentration is controlled at 10-12°P at the end of boiling, and the pH value is adjusted to 5.2-5.4.

[0010] As a further aspect of the present invention: in step S1, the inoculation amount of the yeast is controlled at 5-8 × 10⁻⁶. 7 The fermentation temperature is controlled at 18℃-22℃, under normal or low pressure, and the fermentation cycle is 22-26 hours. The fermentation endpoint is determined by the following criteria: the sugar content drops to 2.5-3.5°P, the diacetyl content is ≤0.15mg / L, and the yeast mortality rate is ≤10%.

[0011] As a further embodiment of the present invention: in step S2, the wine grapes are selected from one or more of Cabernet Sauvignon, Merlot, Pinot Noir or Chardonnay; the cleaning and sterilization includes: rinsing with running water, soaking in 1% light salt water for 10-15 minutes, rinsing with clean water and draining, and finally blanching in boiling water for 5-10 seconds.

[0012] As a further aspect of the present invention: in step S2, the ingredients, based on 1 kg of wine grape pulp, include: 400-600 g of white sugar, 30-50 g of lemon juice, 100-200 ml of water, and 5-10 g of pectin.

[0013] As a further embodiment of the present invention: In step S2, the cooking and sugar-adding cooking includes: first, boiling the separated grape skins over high heat and then simmering them over low heat for 10-15 minutes for pre-cooking to enhance color and pectin; then removing the grape skins, squeezing out the juice and returning them to the pot; then adding grape pulp, white sugar, and lemon juice to the pot and boiling over high heat; after boiling, reducing the heat to low and simmering while stirring constantly, skimming off the white astringent foam on the surface; the cooking time for concentration and gelation is 30-60 minutes, and the temperature reaches 103-105℃.

[0014] As a further embodiment of the present invention: in step S2, the filtration is carried out while hot using an 80-100 mesh sieve; the sterilization is carried out in a boiling water bath for 10-15 minutes followed by segmented cooling; in step S3, the mixed fermentation is carried out by: fermenting the beer substrate for 28 days and centrifuging to remove the yeast, then adding the wine grape jam and mixing and fermenting for about 1 day.

[0015] As a further aspect of the present invention: in step S3, the maturation is as follows: the beer after mixed fermentation and centrifugation is transferred to a sake tank and allowed to mature at 0-4℃ for 1-2 days to achieve a dissolved carbon dioxide content of 0.35%-0.55%; the filtration is carried out using paperboard filtration or membrane filtration, and the turbidity of the filtered beer is ≤0.5EBC.

[0016] As a further aspect of the present invention: in step S3, the instantaneous sterilization adopts a plate heat exchanger, sterilizing at 68-72℃ for 20-30 seconds and then rapidly cooling; the filling adopts an aseptic filling process, controlling the beer temperature at 0-4℃; the pasteurization involves placing the filled bottle or can in a tunnel pasteurizer and sterilizing at 60-70℃ for 15-20 minutes.

[0017] Compared with the prior art, the beneficial effects of the present invention are:

[0018] 1. After the wine grapes are made into jam, it is added in the later stage of fermentation (after 28 days). This avoids the inhibition of the early brewer's yeast fermentation by the high sugar and acid in the grape juice. At the same time, the 1-day mixed fermentation allows the fruit aroma and malt aroma to be biochemically integrated, rather than simply physically blended, resulting in a more harmonious and mellow flavor.

[0019] 2. The clarity and colloidal stability of the fruit-flavored beer are ensured by flocculation and astringency removal (skimming off white foam) during the jam cooking process, 80-100 mesh fine filtration, and high-speed centrifugation and double filtration with cardboard / membrane after beer fermentation.

[0020] 3. Through a specific jam formula (adding lemon juice to fix color and enhance aroma, pectin to improve gelation, and pre-cooking to enhance color), the anthocyanins and polyphenols in the grape skins are preserved to the maximum extent, thereby enhancing the health attributes and added value of the product.

[0021] 4. Beer fermentation uses a high yeast inoculation amount of 2 to 3 times to ensure that an absolutely dominant microbial community is formed before the jam is added, effectively preventing spoilage caused by contamination from other microorganisms. Attached Figure Description

[0022] Figure 1 A flowchart illustrating the process of preparing a flavored beer made from wine grapes.

[0023] Figure 2 This is a flowchart outlining the finished product process of a flavored beer made from wine grapes and its preparation method. Detailed Implementation

[0024] The present invention will be further described in detail below with reference to specific embodiments. It should be understood that the specific embodiments described herein are only for explaining the present invention and are not intended to limit the present invention.

[0025] Example 1: Preparation of Cabernet Sauvignon craft beer Figure 1-2 As shown;

[0026] I. Beer Matrix Brewing

[0027] Raw material grinding: Light-colored barley malt conforming to QB / T1686 (moisture content 4.5%, anhydrous extraction rate 79%, saccharification power 260 WK, α-amino nitrogen 165 mg / 100g, color 3.5 EBC, free from mold and off-odors) is selected. Dry grinding is adopted, and the degree of grinding is strictly controlled: coarse particles (bran) account for 22%, fine particles account for 76%, and fine powder accounts for only 2%. The bran is kept intact to avoid over-grinding, which may cause clogging of the filter tank and affect the subsequent washing and wort yield.

[0028] Saccharification: Add crushed malt to brewing water at 38℃ at a malt-to-water ratio of 1:4.5 (by weight). Heat to 51℃ and hold for 35 minutes to allow protein rest. This stage fully decomposes high-molecular-weight proteins, increases the α-amino nitrogen content of the wort, and is beneficial for subsequent yeast nutrition. Then, slowly increase the temperature to 64℃ at 1℃ / min and hold for 50 minutes for saccharification. The iodine solution test should not turn blue to ensure that the starch is completely converted into fermentable sugars. Finally, heat to 78℃ and hold for 8 minutes to completely terminate the enzymatic reaction and fix the wort components.

[0029] Filtration: The mashed wort is pumped into a filter tank, using the wheat bran itself as a natural filter medium. Initial reflux is performed until the wort is clear (turbidity ≤ 8 EBC), then transferred to a boiling kettle. Filtration time is controlled at 80 minutes, with the wash water temperature at 79°C. The process is stopped when the residual sugar in the wash water reaches 0.8°P. The wash water volume is 12% of the total wort volume, ensuring efficient extraction of extracts without introducing excessive polyphenol impurities.

[0030] Boiling and Hop Addition: Heat the wort to a boil and boil for 65 minutes at a boiling intensity of 9% / h to promote protein coagulation and precipitation, and to remove undesirable odors (such as DMS). Add hops in two stages: add 0.65 g / L bittering hops at the beginning of boiling (to provide pure bitterness), and add 0.35 g / L aroma hops 12 minutes before the end of boiling (to retain the volatile hop essential oil aroma). At the final boil point, maintain the wort concentration at 11°P and adjust the pH to 5.3.

[0031] Whirlpool sedimentation and cooling: Hot wort was transferred to a whirlpool sedimentation tank and allowed to stand for 25 minutes, achieving a 92% removal rate of hot coagulated matter and a supernatant turbidity of 4 EBC. A thin-plate cooler was used for rapid cooling to 20°C, during which sterile air was introduced to oxygenate the solution, ensuring a dissolved oxygen level of 9 mg / L, meeting the aerobic requirements for early yeast reproduction.

[0032] Inoculation and fermentation: Add activated brewer's yeast slurry, with the inoculation amount controlled at 6×10⁻⁶. 7 The high inoculum density (2.5 times the conventional amount) ensures the rapid formation of a dominant microbial community to resist contaminating bacteria. The fermenter is initially controlled at 19°C under normal pressure. The primary fermentation stage is extremely rapid; within 22-26 hours, the apparent sugar content drops to approximately 3.0°P, diacetyl content reaches 0.10 mg / L, and yeast mortality is 8%, completing the primary fermentation. This is followed by a post-fermentation stage, with the entire fermentation cycle lasting 28 days, allowing for further consumption of residual sugars and resulting in a mature and rounded flavor.

[0033] Centrifugation: After 28 days of fermentation, the yeast sludge and solidified matter were removed by centrifugation at 5500 r / min, and the beer turbidity was reduced to 0.8 EBC.

[0034] II. Preparation of Cabernet Sauvignon Jam

[0035] Selection and Cleaning: Select Cabernet Sauvignon grapes that are plump, have a deep purple skin, and a rich flavor. Cut the bunches off whole to avoid damaging the stems. Rinse under running water, then soak in a 1% salt solution for 12 minutes to sterilize and remove insects. Rinse thoroughly with clean water and drain. Next, blanch in boiling water for 8 seconds. This step not only makes peeling easier but also softens the skin and deactivates polyphenol oxidase, thus fixing the color.

[0036] Crushing and Separation: The crusher performs light crushing, and the screen separates the skin, seeds and pulp, preventing the seeds from breaking and releasing bitter oils.

[0037] Ingredients: For 1kg of fruit pulp (including a small amount of skin reserved for texture), add 500g of white sugar (wine grapes are slightly acidic, so a slightly higher sugar content is needed to balance the taste and prevent spoilage), 40g of lemon juice (to adjust acidity, fix color and enhance aroma), 150ml of water (to prevent burning and help with gelation), and 8g of pectin (to increase gelation and allow the jam to suspend in beer and slowly release its flavor).

[0038] Concentration: First, boil the separated grape skins over high heat, then simmer over low heat for 12 minutes, until the skin color lightens and the juice turns a deep purplish-red, fully extracting anthocyanins and pectin from the skins. Remove the skins, squeeze out the juice, and return them to the pot. Add the grape pulp, white sugar, and lemon juice, bring to a boil over high heat, then reduce to a simmer, stirring constantly to prevent burning. Strictly skim off any white foam that rises to the surface (this is oxidatively polymerized astringent juice and must be removed to prevent a harsh, bitter taste in the beer). Simmer for 45 minutes, reaching a temperature of 104℃ to complete gelation.

[0039] Filtration and sterilization: While still hot, filter through a 90-mesh sieve to remove fine seed residue and coarse fibers, ensuring the jam's smoothness. Sterilize in a boiling water bath for 12 minutes, then cool in stages for later use.

[0040] III. Mixed Fermentation and Post-treatment

[0041] Mixed fermentation: Add the Cabernet Sauvignon jam to the centrifuged beer fermentation tank at a ratio of 8% of the beer mass, and ferment at 18°C ​​for 1 day. In this step, the residual sugar of the jam blends with the microporous structure of the beer, resulting in a deep association between the fruit aroma and the beer aroma.

[0042] Maturation: After filtration and centrifugation, the product is transferred to a sake tank and allowed to stand at 2°C for 1.5 days to promote the final precipitation of the solidified matter, resulting in a more harmonious flavor and a CO2 content of 0.45% (mass fraction).

[0043] Fine filtration: Membrane filtration is used, and the turbidity is reduced to 0.3 EBC, meeting the microbiological indicators.

[0044] Sterilization and filling: Plate heat exchanger instantaneously sterilizes at 70℃ for 25 seconds and then rapidly cools; aseptic filling (CIP cleaning is thorough), constant temperature filling at 2℃ to prevent foaming, stable pressure to prevent oxygen absorption, and timely capping; finally, the whole bottle is put into a tunnel pasteurizer and sterilized at 65℃ for 18 minutes (controlling PU value to ensure biological stability) to obtain the finished product. Example 2: Preparation of Chardonnay craft beer

[0045] The process is essentially the same as Example 1, with the only differences being: Chardonnay white grapes are used for winemaking; the amount of lemon juice added to the jam recipe is reduced to 35g, the amount of white sugar added is adjusted to 450g, and the amount of water is 120ml; the beer fermentation temperature is controlled at 18℃; and since white grapes do not contain dark anthocyanins, the pre-cooking time for the grape skins is shortened to 8 minutes. The final product exhibits a golden color and a delicate white grape aroma. Example 3: Preparation of Pinot Noir Craft Beer

[0046] The process is essentially the same as in Example 1, except that: Pinot Noir grapes were used; the saccharification ratio was 1:5; the wort concentration at the boiling endpoint was controlled at 10°P; and the yeast inoculation amount was 8 × 10⁻⁶. 7 The jam was cooked at 103℃ for 55 minutes; the final product was light-bodied with a delicate fruity aroma.

[0047] As can be seen from the above embodiments, the "grape jam making + mixed fermentation in the later stage of fermentation" process pioneered by this invention has successfully broken through the industry bottleneck of unnatural flavor and easy turbidity of fruit beer, and achieved a perfect combination of the natural nutrition of grapes and the refreshing taste of beer.

[0048] The above description is merely a preferred embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any equivalent substitutions or modifications made by those skilled in the art within the scope of the technology disclosed in the present invention, based on the technical solution and inventive concept of the present invention, should be covered within the scope of protection of the present invention.

Claims

1. A flavored beer made from wine grapes and its preparation method, characterized in that, Includes the following steps: S1. Beer substrate brewing: Malt is successively crushed, saccharified, filtered, boiled and hopped, vortexed and settled, cooled, inoculated with yeast, fermented, and centrifuged to obtain beer fermentation liquid; S2. Preparation of wine grape jam: Wine grapes are selected, cleaned and sterilized, peeled and seeded, crushed and juiced, mixed with ingredients, boiled, sugared and boiled, concentrated and gelled, filtered and sterilized to obtain wine grape jam; S3. Mixed fermentation and post-fermentation: The wine grape jam obtained in step S2 is added to the beer fermentation liquid separated by centrifugation in step S1 and mixed for fermentation. Then, it goes through maturation, filtration, flash sterilization, bottling and pasteurization in sequence to obtain the finished craft beer based on wine grapes.

2. The flavored beer made from wine grapes and its preparation method according to claim 1, characterized in that, In step S1, the pulverization is carried out by dry pulverization, and the malt pulverization degree is controlled as follows: coarse particles account for 20%-25%, fine particles account for 75%-80%, and fine powder ≤10%; the saccharification process is as follows: the pulverized malt is added to brewing water at 37℃-40℃ at a material-to-water ratio of 1:4-1:5, the temperature is raised to 50℃-52℃ and kept at 30-40 minutes to allow protein rest, the temperature is raised at 1℃ / min to 63℃-65℃ and kept at 40-60 minutes to allow saccharification until the iodine reaction is complete, and the temperature is further raised to 78℃ and kept at 5-10 minutes to terminate the enzyme reaction.

3. The flavored beer made from wine grapes and its preparation method according to claim 1, characterized in that, In step S1, the boiling and hop addition is carried out in stages: the first time, 60%-70% of the total hops, bitter hops, are added at the beginning of boiling; the second time, the remaining aroma hops are added 10-15 minutes before the end of boiling; the total amount of hops added is controlled at 0.5-1.0 g / L of wort; the wort concentration is controlled at 10-12°P at the end of boiling, and the pH value is adjusted to 5.2-5.

4.

4. The flavored beer made from wine grapes and its preparation method according to claim 1, characterized in that, In step S1, the inoculation amount of yeast is controlled at 5-8 × 10⁻⁸. 7 The fermentation temperature is controlled at 18℃-22℃, under normal or low pressure, and the fermentation cycle is 22-26 hours. The fermentation endpoint is determined by the following criteria: the sugar content drops to 2.5-3.5°P, the diacetyl content is ≤0.15mg / L, and the yeast mortality rate is ≤10%.

5. The flavored beer made from wine grapes and its preparation method according to claim 1, characterized in that, In step S2, the wine grapes are selected from one or more of Cabernet Sauvignon, Merlot, Pinot Noir or Chardonnay; the cleaning and sterilization includes rinsing with running water, soaking in 1% light salt water for 10-15 minutes, rinsing with clean water and draining, and finally blanching in boiling water for 5-10 seconds.

6. The flavored beer made from wine grapes and its preparation method according to claim 1, characterized in that, In step S2, the ingredients, based on 1 kg of wine grape pulp, include: 400-600 g of white sugar, 30-50 g of lemon juice, 100-200 ml of water, and 5-10 g of pectin.

7. The flavored beer made from wine grapes and its preparation method according to claim 1, characterized in that, In step S2, the cooking and sugar-adding process includes: first, boiling the separated grape skins over high heat and then simmering them over low heat for 10-15 minutes for pre-cooking to enhance color and pectin; then removing the grape skins, squeezing out the juice, and returning them to the pot; next, adding grape pulp, white sugar, and lemon juice to the pot and boiling over high heat; after boiling, reducing the heat to low and simmering while stirring constantly, skimming off the white astringent foam on the surface; the cooking time for concentration and gelation is 30-60 minutes, with the temperature reaching 103-105℃.

8. The flavored beer made from wine grapes and its preparation method according to claim 1, characterized in that, In step S2, the filtration is performed while the beer is still hot using an 80-100 mesh sieve; the sterilization is performed by boiling in a water bath for 10-15 minutes followed by segmented cooling; in step S3, the mixed fermentation is performed by first fermenting the beer substrate for 28 days and then centrifuging to remove the yeast, followed by adding the wine grape jam and mixing and fermenting for about 1 day.

9. A flavored beer made from wine grapes according to claim 1, and its preparation method, characterized in that, In step S3, the maturation process involves transferring the mixed fermented and centrifuged beer into a sake tank and allowing it to mature at 0-4°C for 1-2 days until the dissolved carbon dioxide content reaches 0.35%-0.55%. The filtration process uses cardboard filtration or membrane filtration, and the turbidity of the filtered beer is ≤0.5EBC.

10. A flavored beer made from wine grapes according to claim 1, and its preparation method, characterized in that, In step S3, the instantaneous sterilization uses a plate heat exchanger to sterilize at 68-72℃ for 20-30 seconds and then rapidly cools down; the filling uses an aseptic filling process to control the beer temperature at 0-4℃; the pasteurization involves placing the filled bottles or cans in a tunnel pasteurizer and sterilizing at 60-70℃ for 15-20 minutes.

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