Clarification method

Patent metadata

Field	Value
Publication number	US-10287537-B2
Application number	US-201314430823-A
Country	US
Kind code	B2
Filing date	Sep 24, 2013
Priority date	Sep 25, 2012
Publication date	May 14, 2019
Grant date	May 14, 2019

Abstract

In a clarification method for a beverage liquid, in particular for producing beer, the beverage liquid, after it passes through a fermentation stage, is subjected to a clarification which serves for removing active haze components from the beverage liquid, and fed to a maturation vessel in which the beverage liquid is stored for a maturation time. In a further method step, the beverage liquid is charged with at least one pectin-containing clarification agent for increasing a filtration performance. In this case it is provided that the pectin-containing clarification agent is introduced into the beverage liquid on the path from the fermentation stage to the maturation vessel and the pectin present therein, before the feed to the maturation vessel, is at least for the most part removed again from the beverage liquid.

First claim

The invention claimed is:

1. A method for the clarification of a fermented beverage liquid including beer, wine, juices and comparable drinks which comprises the following steps:
subjecting the beverage liquid to fermentation,
subjecting the fermented beverage liquid to a clarification treatment to remove haze-forming components from the fermented beverage liquid by first treating the fermented beverage liquid with gallotannins, followed by treating the fermented beverage liquid with at least one pectin-containing clarifying agent, said fermented beverage liquid being treated with gallotannins at least one minute prior to treating the beverage liquid with the pectins-containing clarification treatment agent, said treatments increasing a filtration effect, and
transferring the fermented beverage liquid to a maturation vessel where it is stored for a maturation period,
wherein the gallotannins and pectin-containing clarification treatment agents introduced into the fermented beverage liquid between fermentation and maturation are substantially removed from the beverage liquid prior to maturation.

2. The method according to claim 1 , wherein between the steps of treating the beverage liquid with the gallotannins and pectin-containing clarification treatment agents and transferring the beverage liquid to the maturation vessel, a preliminary clarification of the fermented beverage liquid is performed by removing pectin flakes from the fermented beverage.

3. The method according to claim 2 , wherein between the step of treating the fermented beverage liquid with the clarification treatment agents and the fermented preliminary clarification, there is a period of contact between the pectin-containing gallotannins clarification treatment agents and the beverage liquid which is less than 24 hours.

4. The method according to claim 1 , wherein, in a further method step, following the storage of the beverage liquid in the maturation vessel, the beverage liquid is filtered.

5. The method according to claim 4 , wherein, during filtration, the fermented beverage liquid is removed from an upper third of the filled maturation vessel volume and is supplied to a membrane/diatomaceous earth filter.

6. The method according to claim 1 , wherein the pectin and gallotannins containing clarification treatment agents contain pectin in the amount of 1 to 200 ppm relative to the amount of fermented beverage liquid to be treated.

7. The method according to claim 1 , wherein the pectin and gallotannins containing clarification treatment agents are formed as an aqueous solution.

8. The method according to claim 1 , wherein the pectin and gallotannins containing clarification treatment agents contain a pectin selected from the group Pectino-floc/A, B, C.

9. The method according to claim 1 , wherein prior to treating the fermented beverage liquid with the pectin-containing clarifying agent, a determination is made to select a pectin, from a plurality of pectins, that is most suitable for treating the particular fermented beverage liquid.

10. The method according to claim 9 , wherein in selecting the pectin from the plurality of pectins under consideration, each pectin is added in a predefined amount to the fermented beverage liquid and is centrifuged, followed by a haze measurement of the beverage liquid.

11. The method according to claim 1 , wherein between the steps of treating the fermented beverage liquid with the clarification treatment agents and the preliminary clarification, there is a period of contact between the pectin and gallotannins clarification agents and the fermented beverage liquid which is less than 24 hours.

12. The method according to claim 2 , wherein, in a further method step following the storage of the beverage liquid in the maturation vessel, the beverage liquid is filtered.

13. The method according to claim 3 , wherein, in a further method step following the storage of the fermented beverage liquid in the maturation vessel, the beverage liquid is filtered.

14. The method according to claim 2 , wherein the pectin and gallotannins containing clarification treatment agents contain pectin in an amount of 1 to 200 ppm relative to the amount of fermented beverage liquid to be treated.

15. The method of claim 1 , wherein haze clarification of the fermented beverage liquid is efficiently achieved by removing of both small particles of less than 1 μm and large particles of greater than 1 μm.

16. The method of claim 1 , wherein, by treating the fermented beverage liquid with the pectin and gallotannins containing clarification treatment agents, the colloidal and oxidation stability of the beverage liquid is improved and the gushing potential is reduced by the binding of the gallotannins to haze active or active gushing protein compounds whereby haze particles are embedded into the network formed by the pectin.

17. The method of claim 1 , wherein the time delay addition of pectin is at least 1 minute after the addition of the gallotannins for effectively improving the clarification treatment.

18. The method of claim 1 wherein, the combined use of pectin and gallotannins is effective in reducing haze caused by both small particles of less than 1 μm and coarse particles of greater than 1 μm.

Assignees

• Univ Berlin Tech

Inventors

• Methner Frank-Jürgen
• Kunz Thomas
• Endress Hans-Ulrich
• Kurz Thomas

Classifications

• C12C11/11

  Post fermentation treatments, e.g. carbonation, or concentration (methods for reducing the alcohol content after fermentation C12H3/00; methods for increasing the alcohol content after fermentation C12H6/00) · CPC title

• A23L2/72

  by filtration · CPC title

• A23L2/82

  by flocculation · CPC title

• C12H1/0424 Primary

  with the aid of a polymer · CPC title