Wort Preparation TRIZ Cases
- Decanting Centrifuge Clarification for Cold-Hopped Beer
Centrifugal separation of hop sediments increases clarified beer yield by up to 15 percent while maintaining low sediment levels.
- Wood Inserts for Whiskey Aging
Profiling recycled bourbon barrel staves into inserts maximizes aging surface area within non-porous containers, reducing evaporation loss and costs.
- Beer-Taste Beverage Flavor Replication via Acid and Ester Control
Low ethanol beer lacks thickness. This beverage adds specific acids and esters to restore fermentation feeling without actual fermentation.
- Extracting Arabinoxylans and Proteins from Beer Grains
Enzymatic digestion extracts arabinoxylans and proteins from beer grains, enabling high recovery before preservation limits efficiency.
- Prolyl-Specific Endoprotease Wort Treatment for Haze Reduction
Treat wort with prolyl-specific endoprotease during mashing to hydrolyze haze-active proteins, enabling clear beverage production without fermentation.
- Decaffeinating Catechin Composition via Adsorbent Solvent System
Selective caffeine removal from catechin compositions using mixed solvent dissolution and activated carbon contact.
- Fluidized Bed Extractor for Hop Aroma Separation in Brewing
A fluidized bed extractor separates hop solids from brewing liquid by controlling vertical flow speeds against particle sedimentation rates.
- Beer Wort Segmentation for Energy Reduction
Segmenting wort into concentrated and dilute streams cuts energy demands by reducing the volume processed in the kettle.