Beer Brewing Additives for Oxidative Flavor Stability
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
The brewing process faces challenges in maintaining flavor stability and oxidative stability of beer due to oxidation, which can lead to detrimental effects on the flavor and shelf-life of the finished product.
Innovation Solution
The addition of catalase enzyme and an antioxidant, preferably ascorbic acid, during or after specific stages of the brewing process, such as after mash boiling and/or during wort preparation, fermentation, maturation, stabilization, and pasteurization, or directly to the final beer, to reduce oxidative stress and improve flavor stability.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If oxidation prevention measures are not taken during brewing, then the brewing process is simple, but the flavor stability and shelf-life of the finished beer deteriorates
Solution Approach 1:
Catalase and antioxidant are added during the brewing process (after mash boiling and/or during wort preparation and/or fermentation and/or maturation and/or stabilization and/or pasteurization) to prevent oxidative damage before it occurs. This preliminary protective action ensures flavor stability throughout the beer's shelf-life without requiring complex post-processing measures
Solution Approach 2:
Catalase enzyme acts as an intermediary that decomposes hydrogen peroxide into water and oxygen, preventing it from causing oxidative damage. Additionally, antioxidants serve as intermediaries that scavenge free radicals and prevent oxidation of flavor compounds, thereby protecting beer quality without altering the fundamental brewing process
2Stability of the object's composition
If catalase and antioxidant are added during brewing, then flavor stability and oxidative stability are improved, but the manufacturing process becomes more complex
Solution Approach 1:
The invention changes the chemical composition parameters of the brewing process by introducing catalase enzyme and antioxidants at specific stages. This modifies the oxidative environment to prevent flavor degradation, achieving improved oxidative stability while maintaining ease of manufacture through straightforward additive approaches at existing process stages
3Duration of action of stationary object
If no antioxidant treatment is applied, then the production cost is lower, but the shelf-life of the beer is shortened
Solution Approach 1:
The invention employs relatively inexpensive catalase enzyme and antioxidant additives that provide extended protection throughout the beer's shelf-life. These consumable protective agents decompose hydrogen peroxide and scavenge radicals over time, offering cost-effective extension of beer freshness without requiring expensive packaging modifications or complex preservation systems
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 approach results in reduced generation of Strecker aldehydes and improved flavor stability throughout the beer's shelf-life, extending the shelf-life by several months and maintaining flavor quality.
Implementation Method 1
Catalase is an antioxidant enzyme that catalyzes the reaction of the decomposition of hydrogen peroxide into water and oxygen
Implementation Method 2
One issue that may be faced in brewing is the potential detrimental effect of oxidation on the flavour and stability of the beer produced
Data Source
AI summary
The present invention relates to a method for producing beer and beer-related beverages, wherein said method comprises adding catalase enzyme and antioxidant, preferably ascorbic acid, after mash boiling and/or during or after wort preparation and/or the fermentation phase and/or maturation and/or stabilization and/or pasteurization phases of the brewing process to improve the flavour and/or flavour stability of the finished beer. The catalase and antioxidant, preferably ascorbic acid, may additionally or alternatively be added to the finished beer itself.