Alcohol-Reduced Beer Fermentation with Sugar-Retaining Yeast
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Solution Overview
Problem
Existing low- or zero alcohol beers suffer from overpowering worty flavors and unbalanced taste due to high aldehyde levels and unfermented malt sugars, leading to reduced drinkability and a lack of matching organoleptic characteristics of conventional beer.
Innovation Solution
A method involving the use of a specific yeast strain, such as Saccharomyces cerevisiae or S. eubayanus, with reduced decarboxylation activity and inability to convert hexoses and trisaccharides into ethanol, combined with premature fermentation halt and yeast removal, to produce an alcohol-reduced beer with improved sweet/sour ratio and organoleptic characteristics.
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 lost resulting in flat flavor
Solution Approach 1:
The patent applies preliminary action by conducting fermentation at restricted alcohol levels from the outset rather than de-alcoholizing after full fermentation. The yeast strain is selected to ferment sugars to limited alcohol production while preserving flavor compounds, avoiding the need for post-fermentation de-alcoholisation that would strip flavor components.
Solution Approach 2:
The patent changes the fermentation parameters by controlling alcohol production levels through yeast strain selection and fermentation conditions. By adjusting fermentation to stop at low alcohol levels (0.5-2.0% ABV) rather than completing full fermentation, the process preserves flavor compounds while achieving low alcohol content, eliminating the need for subsequent de-alcoholisation.
2Quantity of substance
If cold contact fermentation is used to reduce alcohol production, then ethanol formation is minimized, but aldehyde content increases causing worty flavor
Solution Approach 1:
The patent applies parameter changes by optimizing fermentation temperature and duration to balance alcohol production and aldehyde formation. By controlling fermentation to proceed long enough to convert aldehydes to醇 compounds while stopping before excessive alcohol accumulation, the process achieves low alcohol content without the worty flavor problem of cold contact fermentation.
Solution Approach 2:
The patent ensures continuity of useful action by maintaining fermentation long enough to convert harmful aldehydes into desirable flavor compounds. The fermentation process is extended sufficiently to complete aldehyde transformation while being controlled to prevent excessive alcohol production, achieving both low alcohol content and clean flavor profile.
3Quantity of substance
If fermentation is allowed to complete to convert all sugars to ethanol, then alcohol content increases, but flavor compounds are depleted
Solution Approach 1:
The patent applies preliminary action by intentionally stopping fermentation before complete sugar conversion. The yeast strain and fermentation conditions are controlled to achieve low alcohol production while preserving unfermented sugars and flavor compounds, avoiding the depletion that occurs with complete fermentation.
Solution Approach 2:
The patent applies partial action by allowing fermentation to proceed only to the extent necessary for flavor development and aldehyde conversion, rather than completing full sugar-to-alcohol transformation. This partial fermentation approach preserves flavor compounds and unfermented sugars while achieving the desired low alcohol content.
4Object-generated harmful factors
If yeast is removed early to retain fermentable sugars, then sweet/sour ratio improves, but fermentation is interrupted
Solution Approach 1:
The patent applies parameter changes by adjusting fermentation temperature, duration, and yeast strain characteristics to achieve the desired balance. By controlling these parameters, the process allows early yeast removal to preserve sweet/sour balance while ensuring sufficient fermentation has occurred to convert harmful aldehydes and produce desirable flavor compounds.
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 method results in an alcohol-reduced beer with enhanced drinkability and taste balance, matching the organoleptic qualities of conventional beer by retaining fermentable sugars and reducing aldehyde content.
Implementation Method 1
adding a fermentative yeast into wort for at least partially fermenting said wort
Implementation Method 2
reducing alcohol content of the thus fermented beer
Data Source
AI summary
The invention relates to methods of producing an alcohol-reduced fermented beverage, and to a resulting alcohol-reduced fermented beverage. The invention further relates to an use of a fermentative yeast that is not capable of completely converting glucose, maltose and/or maltotriose into ethanol, for the production of an alcohol-reduced fermented beverage.