Fermented Beverage Refinement via Alkaline Neutralization
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Solution Overview
Problem
Conventional techniques for processing fermented beverages, such as neutral malt bases, do not effectively remove organic acids like acetic acid, citric acid, lactic acid, propionic acid, or tartaric acid, which can affect the organoleptic properties of the final product.
Innovation Solution
The method involves treating the fermented beverage with an alkaline treating agent to neutralize the organic acidic congeners, followed by removing the neutralized acidic congeners to produce a refined beverage with reduced or negligible levels of acidity.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If conventional processing techniques are used for fermented beverages, then the production process is simple and efficient, but organic acids like acetic acid, citric acid, lactic acid, propionic acid, or tartaric acid remain in the product, affecting its organoleptic properties
Solution Approach 1:
The patent extracts and removes organic acids from the fermented beverage through a multi-step process involving neutralization with alkaline treating agents followed by filtration and/or distillation. This separation process isolates the harmful organic acids from the desired beverage product, enabling their removal while preserving the beneficial components of the fermented beverage.
Solution Approach 2:
The patent converts the harmful organic acids into beneficial or neutral substances by neutralizing them with alkaline treating agents. The organic acids react to form salts, which are then removed through filtration and/or distillation. This transformation converts the harmful acidic congeners into removable salt compounds, facilitating their elimination from the final product.
2Object-affected harmful factors
If organic acidic congeners are removed from the fermented beverage, then the aroma and taste are improved, but additional processing steps are required
Solution Approach 1:
The patent changes the chemical parameters of the organic acids through neutralization, transforming them from acidic forms to salt forms. This parameter change enables the organic acids to be removed through physical separation methods like filtration and/or distillation. The transformation of chemical state facilitates removal while managing processing complexity.
3Object-affected harmful factors
If alkaline treating agents are added to neutralize organic acids, then the acidic congeners are converted to salts for removal, but the pH of the beverage must be controlled
Solution Approach 1:
The patent employs feedback control in the neutralization process by monitoring pH levels and adjusting the amount of alkaline treating agent added accordingly. This feedback mechanism ensures that organic acids are effectively neutralized and converted to removable salt forms while maintaining the final beverage pH within the desired range, preventing over-neutralization.
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 improves the aroma and taste of the fermented beverage by reducing the negative impact of organic acidic congeners, resulting in a refined product with enhanced organoleptic properties.
Implementation Method 1
treating the fermented beverage with an alkaline treating agent to neutralize the organic acidic congeners
Data Source
AI summary
Methods and systems for making refined fermented beverages, including neutral malt beverages, having reduced or negligible levels of organic acids, particularly acetic acid, relative to bright beer and other untreated fermented beverages. The refined fermented beverages are produced using a caustic dosing system to neutralize naturally-present organic acids typically present in untreated fermented beverages and convert them into their respective conjugate bases as salts. The salts of the neutralized organic acids are then removed or separated from the treated fermented beverage to form the refined fermented beverage.