Method for obtaining a fermented aromatic composition

Abstract

Method for obtaining a fermented aromatic composition for producing aromatic beers.

Description

[0001] Description

[0002] Title of the invention: Method for obtaining a fermented aromatic composition

[0003] technical field

[0004] [1] The present invention relates to the brewing field. The present invention relates to a process for obtaining a fermented aromatic composition for flavoring beers, in particular neutral beers.

[0005] Previous art

[0006] [2] Brewers are showing a growing interest in developing beers with varied and complex flavors to satisfy consumer trends seeking highly aromatic beers. Craft beers, with their distinctive and original flavors, are particularly sought after.

[0007] [3] Traditionally, the aromatic enrichment of beers can be achieved by adding desired ingredients (fruits, spices, etc.) to the beer recipe or by adding an aroma-focused step to the brewing process. For example, dry hopping is a technique that aims to extract hop aromas from the beer; this is done by adding hops while the beer is fermenting and / or during maturation when the beer is already cold, so that the loss of volatile compounds is minimized.

[0008] [4] When hops are brought into contact with yeast during dry hopping, research has shown that other aromas are released due to the yeast's metabolism, which biotransforms the hop aromas and releases aromas specific to the fermentation process. Despite this positive aspect of dry hopping, the technique can be time-consuming and lead to risks of spoilage and yield problems due to beer loss when the hops are removed.Dry hopping presents several disadvantages for industrial brewers, including the negative impact on process yield (loss of beer volume when the hops are removed), it should also be noted that the extraction yield of hops added during fermentation and / or maturation is low, oxidation by exposure to oxygen is increased, the risk of biological contamination is heightened and it is difficult to obtain reproducible results from one batch to another.

[0009] [5] Currently, flavorful beers can also be obtained by adding a variety of products to the wort / beer stream at different stages. These products include aromatic hops, concentrated hop products, and pure flavorings.

[0010] [6] The improvement of beer flavor by using a base liquor that may contain hops and is fermented with Pichia yeasts chosen for their aromatic impact is described in patent application EP3011005. The addition of a concentrated hop compound to a conventional beer at the time of consumption, i.e., extemporaneously with consumption, is described in application AU2016102003. Finally, application WO2018224527 describes a matrix concentrated in hop aromas through an alcoholic extraction of aromas. This matrix is ​​used for non-alcoholic or low-alcohol beverages.

[0011] [7] The present invention aims to provide an improved process for obtaining a ready-to-use, practical and economical composition for producing original aromatic beers.

[0012] Summary of the invention

[0013] [8] Faced with this problem and after long research, the inventors succeeded in developing a process that allows for a highly concentrated composition of aromas, complex aromas obtained through fermentation, which makes it possible to obtain complex and richly aromatic beers in an economical and practical way.

[0014] [9] Thus, according to a first aspect, the present invention relates to a process for obtaining a fermented aromatic composition comprising the steps of: a) preparing a fermentation medium comprising 5 to 15% sugar, 2 to 20% hops, 1 to 4% dry yeast or 10 to 12% liquid yeast and 50 to 80% water, the percentages being expressed as a percentage of the total mass, b) fermenting for 48 to 96 hours at a temperature of 20 to 30 °C, c) removing the yeast cells,

[0015] d) obtain a liquid fermented aromatic composition.

[0016]

[0010] The present invention also relates to a method for producing an aromatic beer comprising a step of adding the aromatic composition according to the invention.

[0017]

[0011] The present invention also relates to the fermented aromatic composition that can be obtained according to the process according to the invention.

[0018]

[0012] The present invention also relates to a use of the fermented aromatic composition obtained according to the process according to the invention.

[0019]

[0013] The present invention also relates to a powder composition comprising 55 to 80% drying support such as maltodextrin or modified starch, 15 to 45% flavoring composition obtained according to the process of the invention, and 5 to 15% instant dry yeast, the percentages being expressed as weights of dry extract of the final composition. Detailed description

[0020]

[0014] The term "yeast" refers to a microorganism, that is, a living organism invisible to the naked eye but visible under a microscope. Yeast, in the singular or plural, is a generic term designating eukaryotic microorganisms capable of causing fermentation of organic matter. Among yeasts, the genera Saccharomyces, Candida, Torulaspora, Saccharomycodes, Brettanomyces, Lachancea, Pichia, and / or Kluyveromyces are examples, though they are not exhaustive. Common brewer's yeasts belong to the genus Saccharomyces. Brewer's yeasts can utilize numerous carbohydrates (sugars) such as glucose, fructose, maltose, maltotriose, and dextrins. Not all yeasts are capable of metabolizing maltotriose and / or dextrins. The term "yeast" here refers to a live, or active, yeast, as opposed to a deactivated or dead yeast. The multiplication of yeasts can be called culture or, by extension, fermentation.Active yeast can be in liquid, paste or dry form.

[0021]

[0015] Dry yeast can be obtained by means of processes known to those skilled in the art.

[0022] Active dry yeast is characterized by a low water content and generally has a yeast dry matter content greater than 70%, preferably greater than 90%, and ideally between 93% and 96%. One of the advantages of active dry yeast is its long shelf life. A distinction is made between "non-instant active dry yeast" and "instant dry yeast." Non-instant active dry yeast (also known as Active Dry Yeast or AD Y) is characterized by the fact that, to achieve high activity, the yeast must be rehydrated before being added to the dough. Instant active dry yeast (also known as Instant Active Dry Yeast or IADY or ID Y) does not require a rehydration step (see, for example, pages 297-304 of the reference book "Yeast Technology" by Reed and Nagodawithana, second edition 1991 (ISBN 0-442-31892-8)). Instant dry yeast typically contains 10 7at 10 12 CFU / g of yeast. The term CFU, or Colony Forming Unit, is a unit of measurement used to quantify the number of viable microorganisms (bacteria, yeasts, molds, etc.) present in a sample of known mass. One CFU corresponds to one colony. CFU / g therefore means "Colony Forming Unit per gram" and represents the number of microbial cells capable of dividing and forming a visible colony on a solid culture medium, per gram of sample.

[0023]

[0016] The invention relates firstly to a process for obtaining a fermented aromatic composition comprising the steps of:

[0024] a) prepare a fermentation medium comprising 5 to 15% sugar, 2 to 20% hops, 1 to 4% dry yeast or 10 to 12% liquid yeast and 50 to 80% water, the percentages being expressed in relation to the total mass,

[0025] b) ferment for 48 to 96 hours at a temperature of 20 to 30 °C, c) remove the yeast cells,

[0026] d) obtain a liquid fermented aromatic composition.

[0027]

[0017] Preferably, in step a), 1 to 4% dry yeast is added and 60 to 80% water.

[0028]

[0018] The sugar is preferably sucrose. As an essential nutrient for yeast, sugar is indispensable for fermentation.

[0029]

[0019] According to one embodiment, the fermentation medium may comprise one or more additional elements. In particular, up to 6% glycerol may be added for its properties of protecting the yeast against osmotic pressure and / or preserving aromas. In particular, up to 12% of an antimicrobial agent such as ethanol or acetic acid may be added to prevent the growth of undesirable microorganisms. In particular, up to 20% of a yeast nutrient such as peptones, yeast extracts, or mixtures thereof may be added to promote yeast activity.

[0030]

[0020] According to a preferred embodiment, water, glycerol, sugar, and the nutrient are mixed, and the mixture is then pasteurized to significantly reduce its microbial load before being cooled to a temperature of 22 to 30 °C, preferably 25 °C. The antimicrobial agent and the hop source are added, and the fermentation medium is mixed before the yeast is added.

[0031]

[0021] The added yeast preferably belongs to the genera Saccharomyces, Candida,

[0032] Torulaspora, Saccharomycodes, Brettanomyces, Lachancea, Pichia and / or Kluyveromyces. Preferably, the yeast is a Saccharomyces cerevisiae.

[0033]

[0022] The fermentation medium comprises 2 to 20% hops, which may be in various forms such as pellets, oils, hop extracts, or hop cones. Hop pellets are a compacted and densified form of hops. They are obtained by grinding and compressing dried hop cones. This form allows for better preservation and easier use of the hops in brewing processes. Hop oil is an essential oil extracted from hop pellets or cones. It contains the main aromatic and bitter compounds of hops, such as essential oils, resins, and alpha acids. Hop extracts are obtained by extraction from hop pellets or cones, generally using solvents such as supercritical CO2 or ethanol. They allow the bitter and aromatic compounds of hops to be concentrated in liquid or solid form.Hop cones are the natural form of hops, consisting of the dried female inflorescences of the Humulus lupulus plant. They contain the main aromatic compounds that give hops their properties when used in brewing. These different forms of hops allow professionals to measure and use hops more precisely and according to their needs in beer making.

[0034]

[0023] In particular, hop pellets are added at a concentration of 5 to 10%.

[0035]

[0024] In particular, hop oils are added at a concentration of 2 to 5%.

[0025] In particular, hop extracts are added at a concentration of 8 to 20%.

[0036]

[0026] Preferably, hops are added to the fermentation medium in the form of water-soluble hop extracts. Advantageously, these extracts are more soluble in the medium, contain fewer compounds toxic to yeast, particularly alpha acids, and thus allow for the addition of a larger quantity of hops and therefore aromas.

[0037]

[0027] Other aromatic products besides hops can be used to produce the fermented aromatic composition, such as coffee, cocoa, orange or lemon peel, aromatic plants (coriander, verbena, cannabis, tobacco...), spices, ginger...

[0038]

[0028] According to a preferred embodiment, a fermentation step at a temperature of 22 to 30 °C, preferably 25 °C, takes place under agitation, for 60 to 85 hours, preferably 72 hours.

[0039]

[0029] The process includes a step c) in which the yeast cells (yeast fraction) are removed. This step advantageously removes undesirable aromas associated with the yeast (bitterness, yeasty taste) and also stops fermentation, thus obtaining a final composition purified of the yeast cells. The cells can, in particular, be removed by centrifugation and / or filtration, techniques known to those skilled in the art.

[0040]

[0030] According to one embodiment, the process may include an additional step e) of drying the liquid fermented aromatic composition to obtain a dry fermented aromatic composition in powder form. By dry form is meant a powder having a dry matter content greater than 90%, preferably greater than 92%.

[0041]

[0031] In particular, drying can be carried out by spray-drying. Spray-drying, or atomizing drying, is a drying technique that transforms a liquid (solution, suspension, or emulsion) into a dry powder. The principle consists of finely atomizing the liquid using a spray gun in a heated chamber. The rapid evaporation of the water or solvent contained in the atomized droplets results in a dry product in powder form. Spray-drying makes it possible to obtain powders with controlled properties (particle size, density, moisture content, etc.) depending on the process parameters (temperature, flow rate, atomization, etc.).

[0042]

[0032] Alternatively, drying can be carried out by electrostatic atomization. Electrostatic atomization drying is a variant of the spray-drying process that uses an electric field to atomize and charge the droplets of the liquid to be dried. The principle consists of electrically charging the liquid using a high electric field (several kV) before atomization and spraying the electrically charged liquid using a special atomizer. The droplets thus formed are also electrically charged and are attracted and projected towards a drying surface (wall, electrode) by the electric field. Rapid evaporation of the solvent in the droplets results in dry particles.

[0033] Alternatively, drying can be carried out by Extrusion Porosification Technology or EPT.Extrusion Porosification Technology (EPT) is a drying technique that uses the porous extrusion process to transform a liquid into a dry porous material. The liquid is mixed with porogens (blowing agents, surfactants, etc.) and then extruded through a special die designed to create a porous structure within the material. As the liquid exits the die, the porogens either evaporate or decompose, leaving pores in the material. Rapid evaporation of the solvent results in a dry product in the form of a porous material. The dry porous material is then collected at the extruder outlet.

[0043]

[0034] The drying step can take place with or without a drying support or aid, such as maltodextrin and / or modified starch, in order to facilitate this step and improve drying results.

[0044]

[0035] According to a preferred embodiment, instant dry yeast is added to the liquid fermented aromatic composition and then the mixture is dried.

[0045]

[0036] Preferably, a mixture is prepared comprising 2 / 3 drying support and 1 / 3 a mixture comprising 98.5 to 99% liquid fermented aromatic composition and 0.5 to 1.5% instant dry yeast, the percentages being expressed by weight of dry extract. In particular, the drying support is maltodextrin and / or modified starch.

[0046]

[0037] Preferably, the drying is carried out by EPT.

[0047]

[0038] The invention also relates to a method for producing an aromatic beer.

[0048]

[0039] Beer production is a process well known to those skilled in the art which classically includes the steps of brewing to obtain a brewing wort, fermentation of the brewing wort, maturation (optional), refermentation (optional), pasteurization (optional) and packaging.

[0049]

[0040] Brewing wort is obtained by mixing malt with water and heating it for a specific time. Brewers adjust the parameters (type of grain, level of malt roasting, quantity of water, heating time, etc.) according to the type of beer desired. The objective is to extract fermentable sugars from the grains for the yeast. For example, for the production of non-alcoholic beer, the brewer will produce a wort with ideally low density and low fermentability (6-10 °P) in order to limit alcohol production. The °P defines the "Plato degree," which is a dimensionless unit used to express the mass percentage of dry extract in the wort before fermentation. The Plato degree is a unit familiar to those skilled in the brewing industry.

[0050]

[0041] After cooling the brewing wort to 12-23 °C, yeast is added for the fermentation stage, which can last from 2 to 12 days on average. The added yeast strain is selected based on its characteristics in relation to the intended beer.

[0042] The maturation stage is typically carried out at a low temperature (0-4 °C) for a period of 5 to 21 days. It can take place before or after refermentation, pasteurization, and packaging.

[0051]

[0043] During the refermentation stage, which takes place at the time of packaging, sugars and possibly yeast are added to the beer to carbonate it. Non-alcoholic beer is preferably not refermented to avoid the production of ethanol.

[0052]

[0044] Pasteurization consists of a heat treatment of beers to eliminate potential contaminants in the product. Pasteurization can take place before or after packaging.

[0053]

[0045] During the conditioning stage, the resulting beer is bottled,

[0054] can or keg.

[0055]

[0046] Variations are possible in these steps and their sequence, as is known to a person skilled in the art.

[0056]

[0047] According to a particular embodiment, the process for producing an aromatic beer includes adding the aromatic composition obtained according to the invention during the fermentation and / or maturation stage.

[0057]

[0048] In particular, 500 to 3000 g / hl of the liquid fermented aromatic composition obtained according to the invention or 50 to 300 g / hl of the dry fermented aromatic composition obtained according to the invention is added to the must during the fermentation and / or maturation stages.

[0058]

[0049] In particular, this process is especially advantageous for the production of non-alcoholic aromatic beers. Non-alcoholic beer is defined as beer containing a maximum of 0.5% v / v alcohol. Indeed, non-alcoholic beers are typically lacking in aroma due to their production methods. Well-known physicochemical methods used to remove the ethanol present often result in products with little aroma, since aromatic molecules tend to disappear with the alcohol. Advantageously, adding the aromatic composition, preferably in dry form, according to the invention during the fermentation and / or maturation stages makes it possible to overcome this lack of aroma. Adding the aromatic composition in dry form advantageously avoids the introduction of ethanol and / or potential living microorganisms that could produce ethanol in the non-alcoholic beer.

[0059]

[0050] According to a particular embodiment, the process for producing an aromatic beer includes the flavoring of a neutral mother beer in which fermented aromatic composition obtained according to the process of the invention is added to a neutral mother beer in order to obtain an aromatic beer.

[0060]

[0051] By "neutral mother beer," we mean a beer with a neutral sensory profile that does not reveal any particular aroma. In particular, "international lager" beers are a good example of "neutral beer" because they lack strong aromas.

[0052] Industrial brewers typically produce large volumes of beers considered neutral, beers widely purchased by consumers that have little aromatic distinction. From this mass production, it is advantageous to be able to divert a portion of the production to enrich it with aromas in order to obtain beers with more typicity, highly aromatic beers, particularly very hoppy ones reminiscent of the original artisanal brews known as "craft beers."

[0061]

[0053] This process advantageously allows manufacturers to save money by producing several types of beer from the same mother beer, on the same production line.

[0062]

[0054] Another advantage is that the amount of added composition can be modulated to obtain more or less intense aromas in the final beer obtained.

[0063]

[0055] In a first embodiment, 500 to 3000 g / hl of liquid fermented aromatic composition is added to a neutral mother beer.

[0064]

[0056] In a second embodiment, 50 to 300 g / hl of dry fermented aromatic composition obtained after step e) of drying in the production process is added. The dry form has the advantage of being more concentrated and more practical to use than the liquid form, which requires, in particular, larger storage capacities.

[0065]

[0057] According to one embodiment, the process for producing an aromatic beer according to the invention comprises a refermentation step by adding 100 to 1500 g / hl of sugar and 2 to 35 g / hl of dry refermentation yeast comprising 107 at 10 12 UFC / g.

[0066]

[0058] Refermentation is an optional step in the production of certain beers, particularly top-fermented beers (ailes) or specialty beers, following the primary fermentation of the wort obtained during brewing, in which the first alcoholic fermentation takes place. After this first fermentation, the beer is typically racked and clarified to remove yeast residue and suspended solids. A second fermentation, called "refermentation," can then be carried out by adding a new yeast strain, either the same as or different from the yeast used in the first fermentation. This refermentation step can take place at the time of bottling, canning, or kegging: the refermentation yeast and sugar are added when the beer is packaged in its bottle, can, or keg.During this refermentation, the yeast consumes the sugars present in the bottle, can, or keg and produces CO2 to carbonate the beer. Refermentation is beneficial for promoting the maturation and aging of the beer.

[0067]

[0059] It is therefore particularly advantageous to add the highly aromatic fermented composition at this refermentation stage at the same time as the addition of yeast and sugar. This effectively combines the operations into a single step.

[0060] The added refermentation yeast preferably belongs to the genera Saccharomyces and / or Brettanomyces; preferably, the yeast is Saccharomyces cerevisiae.

[0068]

[0061] The invention also relates to a fermented aromatic composition obtainable according to the process of the invention. Such a fermented aromatic composition exhibits aromatic complexity linked to the method of obtaining it, by fermentation. In particular, it imparts citrus, fruity, and woody aromas to the final beer.

[0069]

[0062] The invention also relates to the use of a fermented aromatic composition obtained according to the process of the invention to produce an aromatic beer. In particular, the invention relates to the use of a fermented aromatic composition obtained according to the process of the invention to flavor a neutral mother beer.

[0070]

[0063] The aromatic composition can be added at any stage of the beer production process.

[0071]

[0064] According to a first mode, the composition can be added during the fermentation and / or maturation stages.

[0072]

[0065] According to a preferred embodiment, the composition can be added during the refermentation step in the bottle, can or keg after obtaining a neutral mother beer.

[0073]

[0066] The quantity of the composition according to the invention can be adjusted according to the results expected by the user, the brewer. Preferably, the composition according to the invention is used at a concentration of 500 to 3000 g / hl of liquid fermented aromatic composition or 50 to 300 g / hl of dry fermented aromatic composition (per hectoliter of neutral mother beer or wort).

[0074]

[0067] The invention also relates to a powder composition comprising 55 to 80% drying support, 15 to 45% aromatic composition obtained according to the process according to the invention and 5 to 15% instant dry yeast, the percentages being expressed as weight of dry extract of the final composition.

[0075]

[0068] In particular, the drying medium may be maltodextrin or modified starch

[0076]

[0069] The composition in powder form can be obtained by mixing the dry fermented aromatic composition with instant dry yeast or, alternatively, by mixing the liquid fermented aromatic composition with instant dry yeast and then drying in accordance with step e) of the process for obtaining the dry fermented aromatic composition.

[0077]

[0070] Such a composition is particularly advantageous because, as indicated above, it is beneficial to introduce the fermented aromatic composition at the time of the fermentation or refermentation stage, i.e., when the refermentation yeast is added. Such a preparation is therefore convenient for end users because it allows them to perform a single dosage and a single addition of material to the beer, combining the effects of yeast and the aromatic contribution of the composition according to the invention.

[0078]

[0071] In the case of refermentation, this composition will be added to the neutral mother beer in quantity to achieve a concentration of dry fermented aromatic composition of 50 to 300 g / hl of beer.

[0079]

[0072] It is easy to understand that including sugar in such a composition is not advantageous because the volumes to be added are too large. Furthermore, the end user can thus easily modulate the sugar content, which will directly impact the CO2 production by the refermentation yeast in order to obtain the desired level of carbonation in the beer.

[0080]

[0073] The invention also relates to a kit comprising in two separate compartments a composition according to the invention, in liquid or dry form, and dry yeast.

[0081] Figure

[0082]

[0074] Figure 1 represents a sensory analysis result for the beers obtained in Example 2 according to a principal component analysis (PCA). The F1 and F2 axes are not correlated with each other and represent approximately 65% ​​of the variables used in the model in this case.

[0083] Examples

[0084]

[0075] Example 1: Obtaining a fermented aromatic composition according to the invention

[0085]

[0076] [Table 1] Composition of the fermentation medium

[0086]

[0087]

[0077] Table 1 shows the composition of a medium for obtaining a fermented aromatic composition according to the invention. This is an example of an embodiment and is not limiting.

[0088]

[0078] NuCel® 851 MG is a yeast extract marketed by Procelys by Lesaffre; it acts as a nutritional agent for yeasts.

[0079] SafAle™ S-33 is a dried Saccharomyces cerevisiae brewer's yeast marketed by Fermentis by Lesaffre.

[0089]

[0080] Step 1: Water, NuCel® 851 MG, sucrose and glycerol are mixed to give a fermentation medium.

[0090]

[0081] Step 2: The fermentation medium is pasteurized at 82 °C for 15 minutes.

[0091]

[0082] Step 3: the fermentation medium is cooled to reach 25 °C.

[0092]

[0083] Step 4: Addition of ethanol and Citra variety hop extract to the fermentation medium and mixing

[0093]

[0084] Step 5: Addition of SafAle™ S-33 yeast and fermentation step at 25 °C for 72 hours under stirring (100 RPM - platform). This is an essentially anaerobic fermentation.

[0094]

[0085] Step 6: the fermentation medium is centrifuged at 5000 RPM for 10 minutes, the yeast fraction in the pellet is removed, the supernatant is recovered and corresponds to the liquid aromatic composition.

[0095]

[0086] Step 7: Maltodextrin is added to the composition, then the composition is dried by spray drying or EPT. The dried fermented aromatic composition is obtained.

[0096]

[0087] This process is described by way of example and is therefore not limiting.

[0097]

[0088] A non-fermented liquid aromatic composition is obtained according to the process corresponding to steps 1 to 4, the absence of yeast being compensated by an addition of water.

[0098]

[0089] Example 2: Production of aromatic beers

[0099]

[0090] Part 1: Obtaining a neutral mother beer according to the conventional method

[0091] Step 1: Brewing a wort at 11.5 °P by mixing 100% crushed Pilsner malt and water. The °P defines the "Plato degree," which is a dimensionless unit used to express the mass percentage of dry extract in the wort before fermentation. The Plato degree is a unit known to those skilled in the art of brewing. This brewing step is carried out at 64 °C for 30 minutes and at 74 °C for 20 minutes. It is followed by heating the mixture to 78 °C for 10 minutes.

[0100]

[0092] Step 2: the mixture is filtered, the spent grains are removed, only the liquid part, also called must, is retained.

[0101]

[0093] Step 3: Add bittering hops to the wort and boil at 100-102 °C for 60 min

[0102]

[0094] Step 4: Cooling to 14°C

[0095] Step 5: Addition of SafLager™ W-34 / 70 yeast and fermentation at 14°C for 10 days. The SafLager™ W-34 / 70 yeast strain is a yeast marketed by Fermentis by Lesaffre.

[0103]

[0096] Step 6: Maturation of the beer at 0 °C for 14 days

[0104]

[0097] Step 7: Clarification of the beer to remove fine particles and obtain the neutral mother beer

[0105]

[0098] Part 2: Aromatization of the neutral mother beer during the refermentation stage and obtaining aromatic beers

[0106]

[0099] The refermentation step takes place at the time of bottling. The bottles are then stored for 3 weeks at 24°C.

[0107]

[0100] [Table 2] Beers produced

[0108]

[0109]

[0101] 1,F2 is a negative control. The neutral mother beer obtained in part 1 is only refermented with 10g / hl of SafAle™ F-2 refermentation yeast and 700 g / hl of sucrose, without the addition of any flavoring composition.

[0110]

[0102] 2.NF-HE-Liq corresponds to a negative control in which the flavor composition is not fermented. In other words, no SafAle™ S-33 yeast is added in step 5 of the process in Example 1, and therefore there is no fermentation step. The neutral mother beer obtained in Part 1 is refermented with 10 g / hl of SafAle™ F-2 refermentation yeast, 700 g / hl of sucrose, and 100 g / hl of this unfermented composition.

[0111]

[0103] 3. SD-F, 4. SD-G1 and 5. SD-G2 are dry flavor compositions obtained by spraying according to the process described in Example 1. The neutral mother beer obtained in Part 1 is refermented with 10g / hl of SafAle™ F-2 refermentation yeast, 700 g / hl of sucrose and 100 g / hl of this composition.

[0112]

[0104] 6.EPT-Y is a dry flavoring composition obtained according to the process described in Example 1, with the particularity that liquid yeast is added to the liquid flavoring composition before the drying step. 6.EPT-Y is therefore a co-dried mixture comprising 90% flavoring composition and 10% yeast by weight of dry extract of the total composition. The neutral mother beer obtained in Part 1 is refermented with 143 g / hl of this composition and 700 g / hl of sucrose. No refermentation yeast is added, only sugar.

[0113]

[0105] 7. EPT-NY is a dry flavoring composition obtained by EPT drying according to the process described in Example 1 without the addition of liquid yeast. The neutral mother beer obtained in Part 1 is refermented with 10 g / hl of SafAle™ F-2 refermentation yeast, 700 g / hl of sucrose and 128 g / hl of this composition.

[0114]

[0106] 8.EPT-Y+ is identical to EPT-Y. The neutral mother beer obtained in part 1 is refermented with 143 g / hl of this composition, 10 g / hl of SafAle™ F-2 refermentation yeast and 700 g / hl of sucrose.

[0115]

[0107] The SafAle™ F-2 refermentation yeast strain is marketed by Fermentis by Lesaffre. The refermentation yeast strain is a different strain from that used for the initial fermentation of the neutral mother beer.

[0116]

[0108] Example 3: Sensory analysis of aromatic beers produced

[0117]

[0109] The beers obtained in Example 2 were tasted and analyzed by a trained panel. The results of this analysis show a positive impact on the flavor profile compared to a neutral beer.

[0118]

[0110] The descriptors mentioned by the panel tasters to characterize beers including aromatic composition are as follows: citrus, fruit, woody, aromatic, vegetal.

[0119] [Hl] The results show that the aromatic composition, whether fermented or not, adds complexity to the base beer. The unfermented aromatic composition contributes aromas different from the neutral mother beer (sweet fruit and wood) but also a strong bitterness and astringency. Advantageously, the fermented aromatic composition contributes bitterness but no astringency. It also helps to limit malty aromas while adding citrus, fruity, and woody notes.

[0120]

[0112] The sensory data collected were processed, and the Principal Component Analysis (PCA) is illustrated in Figure 1. This analysis takes into account all the sensory descriptors used by the panel of tasters and classifies them. The neutral mother beer refermented without the addition of a fermented flavoring composition according to the invention is shown in set A. The neutral mother beer refermented with the addition of a fermented flavoring composition in dry form according to the invention is shown in set B. The neutral mother beer refermented with the addition of a non-fermented flavoring composition in liquid form according to the invention is shown in set C.

[0113] We thus see three distinct sets that illustrate the aromatic differences perceived by the panelists between the products. The aromatic influence of the fermented flavoring composition according to the invention is clearly apparent.

[0121]

[0114] Example 4: Illustration of the use of different yeast species for obtaining the fermented aromatic composition

[0122]

[0115] Similar to Example 1, fermented liquid aromatic compositions were prepared according to the composition indicated in Table 3 below, without a drying step.

[0123]

[0116] [Table 3] Composition of the fermentation medium

[0124]

[0125]

[0117] The dry yeasts used are the commercial yeasts listed below.

[0126]

[0118] SafAle™ S-33 is a dry Saccharomyces cerevisiae brewer's yeast marketed by Fermentis by Lesaffre.

[0127]

[0119] SafBrew™ LA-01 is a brewer's yeast Saccharomyces cerevisiae var.

[0128] dried chevalieri marketed by Fermentis by Lesaffre.

[0129]

[0120] SafLager™ SH-45 is a dry Saccharomyces pastorianus brewer's yeast marketed by Fermentis by Lesaffre.

[0130]

[0121] SafBrew™ BR-8 is a dry Brettanomyces bruxellensis brewer's yeast marketed by Fermentis by Lesaffre.

[0131]

[0122] A non-fermented liquid aromatic composition is produced as in Example 1.

[0132]

[0123] Next, identically to Example 2, a neutral mother beer was produced and then flavored by adding a composition according to Table 4 below to produce 5 final beers.

[0133]

[0124] [Table 4] Beers produced

[0134]

[0135]

[0136]

[0125] The 5 beers thus obtained were tasted and analyzed by a trained panel of 17 panelists.

[0137]

[0126] The sensory data collected were processed, and the Principal Component Analysis (PCA) is illustrated in Figure 2. This PCA takes into account the 5 beers above as well as the following descriptors on which the panelists are trained:

[0138] A: Soft

[0139] B: Fruity

[0140] C: Phenolic, clove

[0141] D: Banana

[0142] E: Sulfur

[0143] F: Bitter

[0144] G: Coniferous

[0145] H: Astringent

[0146] I: Floral

[0147] J: Herbaceous

[0148] K: Tropical Fruits

[0149]

[0127] The PCA allows the 5 beers to be positioned relative to each other and relative to the aromas A to K.

[0150]

[0128] Figure 2 first illustrates that the fermented composition imparts aromas distinct from those of the unfermented composition, regardless of the yeast used. Furthermore, this figure shows the variations in aromas according to the different fermented compositions used. Depending on the species and strain of yeast used to produce the fermented aromatic composition, a particular bouquet of aromas will be obtained in the beer. Thus, this offers a range of possible fermented compositions that brewers can use to flavor mother beers, according to the desired aroma. As mentioned previously, this effect is very advantageous for manufacturers since it allows them, starting from a large volume of the same neutral beer, to create, by adding the fermented composition, more aromatic beer by-products with unique characteristics.

Claims

Demands

1. A process for obtaining a fermented aromatic composition comprising the steps of: a) prepare a fermentation medium comprising 5 to 15% sugar, 2 to 20% hops, 1 to 4% dry yeast or 10 to 12% liquid yeast and 50 to 80% water, the percentages being expressed in relation to the total mass, b) ferment for 48 to 96 hours at a temperature of 20 to 30 °C, c) remove the yeast cells, d) obtain a liquid fermented aromatic composition.

2. A method of obtaining the product according to claim 1 above, further comprising in step a) up to 6% glycerol and / or up to 12% antimicrobial agent and / or up to 20% yeast nutrient.

3. A method of obtaining the product according to any one of the above claims, characterized in that the hops added in step a) are in the form of pellets, oils, hop extracts, or hop cones.

4. A method of obtaining according to any one of the above claims characterized in that in step c) the yeast cells are removed by centrifugation and / or filtration.

5. A method for obtaining according to any one of the above claims further comprising a step e) of drying the liquid fermented aromatic composition to obtain a dry fermented aromatic composition, preferably a step of spray-drying, electrostatic atomization or EPT (Extrusion Porosification Technology).

6. A method of obtaining according to claim 5 wherein instant dry yeast is added to the liquid fermented aromatic composition before drying.

7. A process for producing an aromatic beer comprising a step of adding the aromatic composition obtained according to the process according to any one of claims 1 to 6.

8. A process according to claim 7 wherein 500 to 3000 g / hl of liquid fermented aromatic composition obtained according to the process of any one of claims 1 to 4 or 50 to 300 g / hl of dry fermented aromatic composition obtained according to claim 5 is added to the wort during the fermentation and / or maturation steps.

9. A process according to claim 8, wherein the resulting aromatic beer is a non-alcoholic beer.

10. A method according to claim 7 comprising the steps of: a) provide a neutral mother beer, b) add 500 to 3000 g / hl of liquid fermented aromatic composition obtained according to the process of any one of claims 1 to 4 or 50 to 300 g / hl of dry fermented aromatic composition obtained according to claim 5 or 6 at the refermentation stage, c) obtain an aromatic beer.

11. A process according to claim 10, wherein step b) comprises the addition of 100 to 1500 g / hl of sugar and 2 to 35 g / hl of refermentation yeast in dry form.

12. Fermented aromatic composition capable of being obtained according to the process of any one of claims 1 to 6.

13. Use of a fermented aromatic composition obtained according to the process according to any one of claims 1 to 6 to produce an aromatic beer, in particular from a neutral mother beer.

14. Powder composition comprising 55 to 80% drying support such as maltodextrin or modified starch, 15 to 45% flavor composition obtained according to the process according to any one of claims 1 to 5 and 5 to 15% instant dry yeast, the percentages being expressed as weight of dry extract of the final composition.

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