Selective Adsorbent Particles for Tailored Beer Flavor Profiles
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Solution Overview
Problem
Maintaining consistent beer flavor quality is challenging due to variations in natural raw materials and biochemical reactions during brewing, making it difficult to produce beers with unique flavor profiles without adding flavorings or ingredients.
Innovation Solution
A method involving the use of porous adsorbent particles with high affinity for specific beer flavor substances like diacetyl, acetaldehyde, and dimethyl sulfide, which selectively adsorb these compounds during or after fermentation, allowing for their controlled removal and optional re-addition to adjust the flavor profile, while minimizing impact on ethanol and hop acid concentrations.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If traditional brewing processes are used with natural raw materials, then the brewing process is simple and cost-effective, but the beer flavor quality varies due to variations in raw materials and biochemical reactions
Solution Approach 1:
The patent extracts specific flavor substances (diacetyl, acetaldehyde, dimethyl sulfide) from the beer using selective adsorbent particles. This allows targeted removal of unwanted flavors while preserving the overall brewing process simplicity and other beer components.
Solution Approach 2:
The patent employs porous adsorbent particles with specific pore structures and surface properties that selectively adsorb unwanted flavor substances. The porous material provides high surface area and selectivity for removing specific compounds without affecting other beer components.
2Adaptability or versatility
If flavorings or additional ingredients are added to create unique flavor profiles, then the flavor variety is enhanced, but the beer composition becomes more complex and deviates from natural brewing
Solution Approach 1:
Instead of adding flavorings to create desired flavors, the patent inverts the approach by selectively removing unwanted flavor substances. This allows creation of unique flavor profiles through subtraction rather than addition, maintaining beer composition simplicity.
Solution Approach 2:
The patent changes the concentration parameters of specific flavor substances by selective removal. By adjusting the extent of adsorption, different flavor profiles can be achieved without adding external ingredients, maintaining natural beer composition.
3Manufacturing precision
If selective adsorption of flavor substances is performed, then the flavor control precision is improved, but the process requires additional steps and time
Solution Approach 1:
The patent performs selective adsorption during or immediately after fermentation while the beer is already in the fermenter. This preliminary action eliminates the need for separate flavor adjustment steps later in the brewing process, saving time despite the added precision step.
Solution Approach 2:
The adsorbent particles serve multiple functions: they selectively remove unwanted flavors, can be easily separated from the beer, and allow for potential regeneration and reuse. This multi-functionality reduces overall process time despite the added precision step.
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
This method enables precise control over beer flavor substance concentrations, reducing undesired flavors and allowing for the creation of tailored flavor profiles without affecting other beer components, ensuring consistent and unique flavor quality.
Implementation Method 1
contacting the fermenting wort or the beer with porous adsorbent particles to selectively adsorb one or more of these beer flavour substances
Data Source
Figure 1a~1b
Figure 2a~2b
Figure 3a~3b
AI summary
The present invention relates to a method of producing beer having a tailored flavour profile. More particularly, the invention provides a method of producing beer that comprises the successive steps of: a. fermenting a wort containing fermentable sugars with an active yeast to produce a beer containing 1-10 vol.% ethanol and further containing the beer flavour substances diacetyl; acetaldehyde; dimethyl sulfide; ethyl acetate; isoamyl acetate; ethyl valerate; ethyl hexanoate; iso-amyl alcohol and 2-methylbutan-1-ol; b. contacting the fermenting wort or the beer with polyvinylpolypyrrolidone (PVPP) particles as well as with porous adsorbent particles to selectively adsorb one or more surplus flavour substances selected from diacetyl, acetaldehyde and dimethyl sulfide; and c. simultaneously separating the PVPP particles and the adsorbent particles containing the one or more adsorbed surplus flavour substances from the beer to produce a flavour adjusted beer containing 1-10 vol.% ethanol; wherein the porous adsorbent particles comprise an adsorbent containing amine functionalities; and wherein the adsorbent particles have a higher affinity for acetaldehyde, diacetyl and dimethyl sulphide than for ethanol and the other beer flavour substances.