PVPP Recovery via Flotation Separation in Fermented Beverages
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Solution Overview
Problem
Current methods for stabilizing yeast fermented beverages, such as beer, face challenges in reducing colloidal haze caused by polyphenol-protein complexes, which require costly filter hardware for regenerable PVPP and generate waste with single-use PVPP.
Innovation Solution
A method involving the use of PVPP particles to bind polyphenols and proteins in yeast fermented liquids, followed by flotation separation to recover and regenerate PVPP, allowing for reuse without the need for sophisticated filter hardware.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Loss of substance
If regenerable PVPP is used with sophisticated filter hardware, then PVPP can be regenerated and reused, but equipment costs and complexity increase
Solution Approach 1:
The invention extracts and removes yeast cells from the PVPP slurry using flotation separation, isolating the PVPP particles for regeneration. This extraction step eliminates the need for complex filter hardware by using a simpler flotation process to separate and recover PVPP from the spent slurry.
Solution Approach 2:
The invention introduces an intermediary flotation separation process that mediates between the PVPP particles and yeast cells. This intermediary step enables selective separation based on density differences, allowing PVPP recovery without requiring sophisticated filtration equipment.
2Ease of operation
If single-use PVPP is used, then handling is simpler, but waste generation increases
Solution Approach 1:
The invention recovers PVPP particles from the spent slurry through flotation separation and regeneration processes. Instead of discarding single-use PVPP, the system recovers and regenerates the PVPP particles, allowing them to be reused multiple times while maintaining operational simplicity.
Solution Approach 2:
The invention establishes a continuous cycle of PVPP usage and regeneration. The PVPP particles are continuously recovered, regenerated, and reused in the stabilization process, eliminating the need to discard and replace PVPP after single use.
3Reliability
If PVPP is added to cold beer, then polyphenol-protein complexes are prevented from redissolving, but the stabilization process becomes more complex
Solution Approach 1:
The invention performs preliminary stabilization by adding PVPP to the beer before storage and serving. This preliminary action ensures that polyphenol-protein complexes are bound and stabilized in advance, preventing their formation or redissolution during subsequent storage and serving periods.
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 effectively stabilizes yeast fermented beverages by reducing haze formation, enabling efficient recovery and reuse of PVPP particles, and simplifying the regeneration process, thus reducing waste and equipment costs.
Implementation Method 1
PVPP selectively complexes haze polyphenols, predominantly through very strong hydrogen bonding, with multiple attachment sides for haze polyphenols.
Implementation Method 2
separating said slurry into a yeast-enriched fraction and a PVPP-enriched fraction by means of a flotation separation
Implementation Method 3
The principle of regenerable PVPP use is to break the PVPP-polyphenol bonds through washing the material with a caustic (NaOH) solution.
Data Source
Figure 1a
Figure 1b
Figure 1c
AI summary
The present invention relates to a method of preparing a yeast fermented beverage, said method comprising the steps of: a. fermenting wort with a biologically active yeast to produce a fermented liquid; b. combining the fermented liquid with polyvinylpolypyrrolidone (PVPP) particles to bind at least a fraction of the polyphenols and/or the proteins contained in the fermented liquid to said PVPP particles; c. removing a slurry containing the PVPP particles and yeast from the fermented liquid; d. separating said slurry into a yeast-enriched fraction and a PVPP-enriched fraction by means of a sedimentation separation technique selected from flotation separation, settling separation and separation using a hydrocyclone; e. regenerating the PVPP particles before, during and/or after the separation into the yeast-enriched fraction and the PVPP-enriched fraction by desorbing polyphenols and/or protein from said PVPP-particles and separating the desorbed polyphenols and/or the desorbed protein from the PVPP particles; and f. recirculating the regenerated PVPP particles to step b. The method according to the present invention can be operated with single use PVPP as well as regenerable PVPP. Furthermore, the method does not require sophisticated filter hardware for regenerating the PVPP.