Neutral Malt Base Fermentation via High Gravity Wort
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Solution Overview
Problem
Current methods for producing neutral malt alcoholic bases are costly, time-consuming, and lack flexibility in achieving desired alcohol and carbon dioxide levels, while also potentially introducing high sulfur dioxide levels and requiring extensive post-fermentation processing.
Innovation Solution
A method involving the fermentation of a high gravity wort with a malt extract and fermentable sugar mixture using yeast tolerant to high alcohol concentrations, which reduces the need for post-fermentation processing and allows for the production of a low-color, low-flavor neutral malt base with controlled sulfur dioxide levels.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If traditional post fermentation processing methods (ultrafiltration, membrane filtration, activated carbon treatment) are used to reduce malt flavor and color, then the neutral malt base quality is improved, but the production cost and time increase
Solution Approach 1:
The patent applies preliminary action by selecting specific yeast strains and optimizing fermentation conditions in advance to directly produce a neutral malt base with reduced color and flavor. This prevents the need for subsequent post-fermentation processing steps, thereby reducing both production time and cost while maintaining quality.
2Manufacturing precision
If traditional post fermentation processing methods are used to reduce malt flavor and color, then the neutral malt base quality is improved, but the production cost increases
Solution Approach 1:
The patent applies preliminary action by selecting specific yeast strains and optimizing fermentation conditions in advance to directly produce a neutral malt base with reduced color and flavor. This prevents the need for subsequent post-fermentation processing steps, thereby reducing both production time and cost while maintaining quality.
3Device complexity
If yeast fermentation is used to produce sulfur dioxide as a natural by-product, then the fermentation process is simplified, but the sulfur dioxide levels may exceed regulatory limits requiring label declaration
Solution Approach 1:
The patent applies parameter changes by carefully controlling fermentation parameters such as yeast strain selection, temperature, and fermentation duration to optimize sulfur dioxide production. This ensures sulfur dioxide levels remain below 10 ppm, eliminating the need for label declaration while maintaining process simplicity.
4Productivity
If high gravity wort fermentation is used to increase alcohol yield, then the production efficiency is improved, but the process requires yeast tolerant to high alcohol concentrations
Solution Approach 1:
The patent applies parameter changes by using high gravity wort with greater than 20° Plato and selecting yeast strains specifically tolerant to high alcohol concentrations. This enables efficient alcohol production while maintaining fermentation reliability through careful parameter optimization.
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 streamlines the brewing process, reduces costs and time, enhances product quality, and increases production capacity, enabling the production of a wide range of flavored malt beverages with improved drinkability and flexibility in alcohol and carbonation targets.
Implementation Method 1
The invention is a method by which a neutral malt base is produced by the fermentation of a fermentable medium including a malt extract, which could be either gluten-containing or gluten-free depending on the grain source, and fermentable sugar
Data Source
AI summary
A method for preparing a neutral alcoholic malt base is disclosed. The method includes the steps of combining malt extract, which can be derived from malted grains containing gluten, or from those that are gluten-free, fermentable sugar in liquid or solid form, and water to form a fermentable medium having a density of greater than 20° Plato, wherein a ratio of the malt extract to the fermentable sugar in the fermentable medium is from 5:95 to 0.1:99.9; and fermenting the fermentable medium with a yeast that can tolerate an alcohol concentration of at least 10% by volume thereby preparing the neutral alcoholic malt base. A flavored malt beverage can include the neutral alcoholic malt base, water, at least one flavoring, a food grade acid, a sweetening agent, and carbon dioxide.