Low-Alcohol Beer Composition for Wort Flavor Masking
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Solution Overview
Problem
Existing low- or zero-alcohol beers suffer from overpowering worty flavors due to high aldehyde levels and sweetness, leading to reduced drinkability.
Innovation Solution
Incorporating ethyl-2-methylpentanoate (EMP) into the beer at a concentration of at least 0.001 μg/l to mask wort flavor and impart a refreshing, fruity taste, thereby reducing aldehyde presence and sweetness.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If de-alcoholisation is performed on regular beer to remove ethanol, then alcohol content is reduced, but flavor components are also removed resulting in flat flavor
Solution Approach 1:
The patent extracts and selectively removes only ethanol from beer while preserving flavor components through de-alcoholisation processes such as rectification, reverse osmosis, or dialysis. This selective extraction allows reduction of alcohol content without removing the complex mixture of esters, aldehydes, and other flavor compounds that give beer its characteristic taste and aroma.
Solution Approach 2:
The patent changes the physical and chemical parameters of beer during de-alcoholisation to separate ethanol from flavor components. By controlling parameters such as temperature, pressure, and composition during processes like vacuum distillation or membrane filtration, the patent achieves selective removal of ethanol while maintaining the integrity of flavor-containing compounds.
2Object-generated harmful factors
If flavor compounds are added to de-alcoholised beer to correct flat flavor, then flavor is improved, but the beer becomes less agreeable in taste compared to regular beer
Solution Approach 1:
The patent uses flavor compounds as intermediary substances that bridge the gap between de-alcoholised beer and regular beer taste profiles. These compounds are carefully selected and added in controlled amounts to restore flavor without creating an artificial or disagreeable taste, allowing the beer to achieve both low alcohol content and acceptable flavor.
Solution Approach 2:
The patent precisely controls the concentration and type of flavor compounds added to de-alcoholised beer, adjusting parameters such as ester content, aldehyde levels, and other flavor markers. This controlled parameter adjustment ensures the flavor restoration is natural and agreeable, avoiding over-correction that would make the taste artificial.
3Quantity of substance
If restricted alcohol fermentation is used to produce low alcohol beer, then alcohol formation is limited, but flavor components are reduced and sweetness becomes overpowering
Solution Approach 1:
The patent changes fermentation parameters such as temperature, time, and yeast strain selection to limit alcohol formation while preserving flavor component production. By controlling these parameters, the patent achieves restricted alcohol fermentation that produces low alcohol content but maintains balanced flavor profiles with appropriate levels of esters, aldehydes, and other taste compounds.
Solution Approach 2:
The patent uses flavor modifiers as intermediary substances that balance the taste profile of low-alcohol beers. These modifiers are added to counteract excessive sweetness and worty flavors that result from restricted fermentation, creating a more balanced and drinkable final product without increasing alcohol content.
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 beer achieves improved drinkability by suppressing worty flavors and sweetness, making it more refreshing and enjoyable compared to existing low-alcohol beers.
Implementation Method 1
EMP is effective in masking wort flavor, and thereby suppresses worty flavor
Data Source
AI summary
The invention pertains to a beer having an ethanol content of 0-1.0 vol. %, comprising at least 0.001 μg/l ethyl-2-methylpentanoate (EMP). It has been found that EMP has a strong wort-flavor masking effect. A beer of the invention has low wort-flavor and less overpowering flavor, and is generally considered refreshing.