6 results about "Alpha acid" patented technology

The present invention relates to a single-serving capsule for preparing a hoppy alcoholic beverage with a foam height. This capsule is characterized in that it comprises at least two compartments, including a first compartment and a second compartment; the first compartment comprising 5-30 mL of an aqueous liquid having an ethanol content of 0-10% ABV and comprising 0.1-25% by weight of protein; the second compartment comprising 5-50 mL of an alcoholic liquid containing 20-99.9% by weight of ethanol, 0-60% by weight of water, and 50-2,000 mg / kg of hop acids selected from iso-alpha acid, hydrogenated iso-alpha acids, hulupones, and combinations thereof; wherein the ethanol and water together constitute at least 80% by weight of the alcoholic liquid.

The new hop plant variety ‘CIP014’ is provided. The new plant variety was produced by crossing ‘00.L123-22’ (the seed parent; not patented) with ‘05.L202-371’ (the pollen parent; not patented) in the course of a planned breeding program. ‘CIP014’ is characterised by having cones which are late season maturing, with a medium to high alpha acid content, and a high humulene to caryophyllene ratio.

The present invention discloses a Fabienseiberlindner yeast CfM-2 and its application in brewing, belonging to the field of microbial fermentation and food technology. The present invention separates and purifies 5 strains of Fabienseiberlindner yeast from a variety of characteristic yellow wine koji in the main yellow wine producing areas of China, screens these 5 yeasts, and finally obtains the strain CfM-2 with excellent fermentation performance, tolerance and aroma production characteristics in beer wort. The strain can tolerate at least 100ppm of iso-α acid and 5%vol of ethanol, produces high-quality aroma substances such as acetate, and the fruity aroma of brewed beer is prominent. Fermentation of 12.0°P wort can produce low-alcohol beer with an ethanol concentration of 0.59%vol, and fermentation of 6.0°P wort can obtain non-alcoholic beer with an ethanol concentration of 0.42%vol. The strain CfM-2 of the present invention reduces the ethanol content of beer, improves the taste of beer, increases flavor diversity, and gives beer regional characteristics, laying a foundation for the development of new alcoholic beverages.

Nutrient solution based on water, preferably demineralized water, produced comprehensively, one or more carbon sources selected from glucose, fructose, sucrose, maltose, dextrins and starch to at least 5 grams / liter; one or more acids selected from phosphoric acid, hydrochloric acid, citric acid, ascorbic acid, sulfuric acid, acetic acid, tartaric acid, malic acid, oxalic acid and lactic acid; one or more protein sources and / or peptide and amino acid sources selected from yeast extract, meat extract, peptone and soy proteins at a minimum of 1 gram / liter; one or more fatty acid sources selected from lecithin, yeast extract, meat extract, glycerin, choline, phospholipids and polysorbate to at least 1 gram / liter; one or more minerals or salts and trace elements selected from sodium chloride, sodium acetate, diammonium phosphate, ammonium sulfate, magnesium sulfate, ammonium citrate, manganese sulfate, dipotassium dihydrogen phosphate and similar substances; one or more inhibitors selected from hop bittering agents (iso-alpha acid), ethanol, carbon dioxide, sulfur and yeast inhibitors (cycloheximide, dehydroacetic acid sodium salt monohydrate); one or more color indicators; and characterized by the fact that the nutrient solution has a pH value of less than 4.5.

The invention relates to a method for dispensing an alcohol-free beer from a beer container comprising 4-10,000 L of the alcohol-free beer until the container is emptied during a dispensing period wherein the dispensing period exceeds 12 hours and wherein the beer container is maintained at ambient temperature during the dispensing period, said alcohol-free raw beer comprising: 5-150 g / L fermentable sugar, the components are selected from glucose, maltose, fructose, cane sugar and combinations thereof; 0.1 to 50 mg / L of one or more glycolipids selected from the group consisting of:-a glycofatty acid according to formula (I)-a lactone obtained by molecular lactonization of a glycofatty acid according to formula (I)-a physiologically acceptable salt of a glycofatty acid according to formula (I); -an ester of a sugar fatty acid according to formula (I); and 0.1 to 50 mg / L of one or more reduced iso-alpha acids selected from the group consisting of a dihydroiso-alpha acid, a tetrahydroiso-alpha acid and a hexahydroiso-alpha acid. By incorporating this combination of glycolipids and reduced iso-alpha acids into the beer, undesirable yeast fermentation in non-alcoholic raw beer can be prevented very effectively without any adverse effect on the quality of the raw beer.

Nutrient solution based on water, preferably demineralized water, produced comprehensively, one or more carbon sources selected from glucose, fructose, sucrose, maltose, dextrins and starch to at least 5 grams / liter; one or more acids selected from phosphoric acid, hydrochloric acid, citric acid, ascorbic acid, sulfuric acid, acetic acid, tartaric acid, malic acid, oxalic acid and lactic acid; one or more protein sources and / or peptide and amino acid sources selected from yeast extract, meat extract, peptone and soy proteins at a minimum of 1 gram / liter; one or more fatty acid sources selected from lecithin, yeast extract, meat extract, glycerin, choline, phospholipids and polysorbate to at least 1 gram / liter; one or more minerals or salts and trace elements selected from sodium chloride, sodium acetate, diammonium phosphate, ammonium sulfate, magnesium sulfate, ammonium citrate, manganese sulfate, dipotassium dihydrogen phosphate and similar substances; one or more inhibitors selected from hop bittering agents (iso-alpha acid), ethanol, carbon dioxide, sulfur and yeast inhibitors (cycloheximide, dehydroacetic acid sodium salt monohydrate); one or more color indicators; and characterized by the fact that the nutrient solution has a pH value of less than 4.8.