Neutralizing Organic Acids in Fermented Beverages
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Conventional methods for producing neutral malt bases in beer production fail to effectively remove organic acids, leading to undesirable flavor profiles due to residual acidity from the mashing process.
Innovation Solution
The method involves adding an alkaline treating agent to neutralize acidic contaminants in the fermented beverage, converting them into organic salts, which are then filtered out to produce a clarified, colorless, flavorless, and odorless neutral malt base.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If conventional mashing and fermentation processes are used to produce neutral malt base, then the beverage achieves alcohol content and basic flavor, but organic acids remain present causing undesirable tartness and astringency
Solution Approach 1:
The patent applies extraction by removing organic acids from the fermented beverage through adsorption using activated carbon or ion exchange resins. The harmful organic acid components are selectively extracted from the liquid phase, leaving the desired alcoholic beverage matrix intact. This resolves the contradiction by eliminating the harmful factor (organic acids) through a targeted removal process that does not require complete process redesign.
Solution Approach 2:
The patent introduces an intermediary substance (activated carbon or ion exchange resin) that mediates between the fermented beverage and the removal of organic acids. These intermediaries selectively bind to organic acids through adsorption or ion exchange mechanisms, facilitating their removal while preserving other beverage components. This intermediary approach enables selective acid removal without complex process changes.
2Object-affected harmful factors
If filtration and decolorization steps are applied to clarify the neutral malt base, then the beverage becomes clear and colorless, but organic acids are not removed and flavor issues persist
Solution Approach 1:
The patent changes the chemical parameters of the system by introducing substances with different chemical properties (activated carbon for adsorption or ion exchange resins for selective ion exchange). These parameter changes enable selective interaction with organic acids based on their chemical characteristics (acidity, polarity), allowing removal through mechanisms different from conventional filtration. This resolves the contradiction by adding a step that targets organic acids specifically rather than all particles.
Solution Approach 2:
The patent employs composite materials such as activated carbon (carbon with high surface area and porosity) or ion exchange resins (polymer matrices with functional groups) that combine multiple properties: high surface area for adsorption, selective chemical functionality for acid interaction, and physical structure for easy separation. These composite materials enable selective organic acid removal in a single step that complements existing filtration and decolorization processes.
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 process significantly reduces or eliminates organic acid levels, resulting in a more versatile and pleasing-tasting neutral malt base that can be used to create flavored malt beverages without unwanted acidic flavors.
Implementation Method 1
adding an alkaline treating agent to neutralize acidic contaminants present in the fermented beverage
Implementation Method 2
removing the neutralized acidic contaminants from the treated fermented beverage
Data Source
AI summary
A system and method in a process for making a fermented beverage (FB), such as a bright beer, and producing a clarified FB, using a caustic dosing system to neutralize naturally-present organic acids typically present in a the fermented beverage (such as a bright beer) to the salt forms of the organic acids, and removing or separated the salts to form the clarified fermented beverage or clarified bright beer.