Beer Foam Stability via AcHFA Reduction
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Solution Overview
Problem
Beer foam stability is limited in duration, leading to a vanishing foam layer that reduces the enjoyment of beer, especially for slow drinkers.
Innovation Solution
Reducing the quantity of AcHFA in beer, either by removing it during or after fermentation, or by using an ATF-deficient yeast to prevent its formation, thereby enhancing foam stability.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Stability of the object's composition
If AcHFA is present in beer, then foam formation is initial, but foam stability deteriorates over time
Solution Approach 1:
The patent removes AcHFA from the beer system through adsorption using polymeric adsorbents. This extraction of the harmful component (AcHFA) resolves the contradiction by eliminating the substance that causes foam degradation, thereby improving both foam stability and retention time without adding new substances that could interfere with beer quality.
Solution Approach 2:
The patent changes the chemical composition parameter of beer by reducing AcHFA concentration from typical levels (2-10 mg/L) to reduced levels (0.1-2 mg/L). This parameter change directly improves foam stability and extends foam retention time, as AcHFA is identified as the limiting factor for foam persistence.
2Stability of the object's composition
If AcHFA quantity is reduced, then foam stability improves, but production process complexity increases
Solution Approach 1:
The patent introduces polymeric adsorbents as intermediary substances that selectively bind to AcHFA. These adsorbents act as mediators between the beer and the AcHFA removal process, enabling selective extraction without requiring complex separation systems or multiple processing stages. The adsorbents can be added, allowed to bind AcHFA, and then removed through filtration.
Solution Approach 2:
The patent employs disposable or easily removable polymeric adsorbents that can be introduced into the brewing process, perform their AcHFA removal function, and then discarded or filtered out. This approach avoids the need for complex, reusable separation systems, thereby reducing overall process complexity while achieving AcHFA reduction.
3Stability of the object's composition
If AcHFA is removed during fermentation, then foam stability improves, but fermentation time increases
Solution Approach 1:
The patent applies AcHFA removal techniques at different stages including during fermentation and after fermentation. By performing the removal action preliminarily during fermentation, the process prevents AcHFA accumulation that would otherwise require longer post-fermentation processing, thereby improving foam stability while managing fermentation time.
Solution Approach 2:
The patent enables continuous AcHFA removal during the fermentation process rather than waiting for fermentation to complete. This continuous action allows the system to maintain foam-stability-improving conditions throughout the fermentation period, reducing the need for extended post-fermentation processing time.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The reduction of AcHFA in beer results in increased foam stability, with improvements ranging from 10% to 40% in foam retention time.
Implementation Method 1
The invention provides a method for removing AcHFA from beer during or after fermentation, or for removing a precursor for AcHFA from wort
Implementation Method 2
fermenting the boiled wort with live yeast (such as Saccharotryces pastorianus or Saccharonmyces cererisiae) to produce a fermented wort
Data Source
AI summary
The present invention is directed to a beer having reduced quantities of AcHFA. It has been found that beer with reduced AcHFA quantities has improved foam stability. The invention provides beer with reduced AcHFA quantities, as well as methods for removing AcHFA from beer during or after fermentation, or for removing a precursor for AcHFA from wort.