Maltose-Negative Yeast Fermentation for Low-Alcohol Beer
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Solution Overview
Problem
Current methods for producing low-alcohol or alcohol-free beer often result in a compromised sensory profile, with thermal dealcoholization processes removing desirable flavor and aroma compounds, and biological methods requiring complex processes or additional steps, making it challenging to achieve an alcohol content of less than 0.05% v/v without adding external aroma or diluting the beverage.
Innovation Solution
A method involving fermentation with a maltose-negative yeast strain followed by thermal dealcoholization at controlled temperatures between 20° C and 80° C, which maintains the original aroma compounds and achieves an alcohol content of less than 0.05% v/v without the need for external aroma addition or substantial water dilution.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If thermal dealcoholization is used to reduce alcohol content, then alcohol content is reduced, but flavor and aroma compounds are removed
Solution Approach 1:
The patent applies preliminary action by using maltose-negative yeast during fermentation to pre-limit alcohol formation before dealcoholization. This ensures that the subsequent thermal treatment removes minimal alcohol while preserving flavor compounds, as the alcohol content is already reduced to <1.00% v/v before the thermal process
Solution Approach 2:
The patent changes the biochemical parameters of fermentation by selecting maltose-negative yeast strains that cannot ferment maltose, the primary sugar in wort. This fundamental parameter change in yeast metabolism results in low alcohol production (<1.00% v/v) while maintaining full flavor and aroma profiles, eliminating the need for aggressive dealcoholization
2Quantity of substance
If vacuum evaporation is used to remove alcohol, then alcohol content is reduced, but volatile components and dissolved gases are removed
Solution Approach 1:
The patent applies preliminary action by pre-limiting alcohol formation through maltose-negative yeast fermentation before any thermal or vacuum treatment. This ensures that minimal alcohol removal is needed, thereby preserving volatile components and dissolved gases that would otherwise be lost during aggressive vacuum evaporation processes
3Quantity of substance
If membrane processes are used for dealcoholization, then alcohol content is reduced, but process complexity increases
Solution Approach 1:
The patent extracts the problematic element (alcohol production capability) by selecting yeast strains that are inherently incapable of fermenting maltose. This biological extraction eliminates the need for complex membrane separation processes, as the alcohol content is naturally limited to <1.00% v/v through the yeast's metabolic constraints
Solution Approach 2:
The maltose-negative yeast performs self-service by naturally limiting alcohol production through its inherent metabolic inability to ferment maltose. This self-regulating biological system eliminates the need for external complex dealcoholization equipment, achieving low alcohol content (<1.00% v/v) through the yeast's own biochemical properties
4Quantity of substance
If stopped fermentation is used to limit ethanol formation, then alcohol content is reduced, but additional process steps are required
Solution Approach 1:
The patent extracts the alcohol production capability by selecting maltose-negative yeast strains that lack the enzymatic ability to ferment maltose. This biological extraction achieves continuous fermentation with inherently low alcohol content (<1.00% v/v), eliminating the need for stopped fermentation and its associated cooling and monitoring steps
Solution Approach 2:
The maltose-negative yeast performs self-service by naturally limiting alcohol formation through its metabolic constraints. The yeast continuously ferments available sugars (glucose, fructose) but cannot utilize maltose, automatically maintaining alcohol content below 1.00% v/v without requiring process interruption or additional control steps
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 produces a low-alcohol beer with superior sensory properties and reduced energy consumption, allowing for a clean label product with excellent aroma and flavor without increasing the alcohol content above 0.05% v/v, thus avoiding the need for external aroma declaration.
Implementation Method 1
fermenting a wort using a culture comprising a maltose-negative yeast strain to obtain a fermented beverage having an alcohol content of less than 1.00% v/v
Implementation Method 2
subjecting the fermented beverage to a thermal dealcoholization step at a temperature between 20° C. and 80° C.
Data Source
AI summary
The invention relates to a method of producing a beverage comprising the steps of (a) fermenting a wort using a culture comprising a maltose-negative yeast strain to obtain a fermented beverage having an alcohol content of less than 1.00% v/v; and (b) subjecting the fermented beverage to a thermal dealcoholization step at a temperature between 2° and 80° C. to obtain the beverage.