Beer or cider base

Patent metadata

Field	Value
Publication number	US-11299696-B2
Application number	US-201615571030-A
Country	US
Kind code	B2
Filing date	Jun 17, 2016
Priority date	Jun 22, 2015
Publication date	Apr 12, 2022
Grant date	Apr 12, 2022

Abstract

A method for preparing an aromatic beverage is as follows. The method includes subjecting a fermented beverage to a first filtration step including nanofiltration or ultrafiltration to obtain a retentate fraction and a permeate fraction including alcohol and volatile flavour components. Then, the method includes subjecting the permeate fraction including alcohol and volatile flavour components to a second filtration step of reverse osmosis to obtain a base liquid of at least 2% ABV. Combining the base liquid with exogenous aromas thereby obtains the aromatic beverage. Desirable fermented beverages are a beer or a cider.

First claim

The invention claimed is:

1. A method for preparing an aromatic beverage comprises the steps of:
(a) Subjecting a fermented beverage ( 1 ) to a first filtration step comprising nanofiltration (A) or ultrafiltration to obtain a retentate fraction ( 2 ) and a permeate fraction comprising alcohol and volatile flavour components ( 3 );
(b) Subjecting the permeate fraction comprising alcohol and volatile flavour components to a second filtration step comprising reverse osmosis to further remove taste characteristics of the fermented beverage and obtain a neutral base liquid comprising alcohol at a higher concentration than before the step comprising reverse osmosis, wherein the neutral base liquid comprises at least 2% ABV;
(c) Combining the neutral base liquid from (b) with exogenous aromas thereby obtaining the aromatic beverage.

2. The method according to claim 1 , wherein the fermented beverage is a beer or a cider.

3. The method according to claim 1 , wherein the nanofiltration (A) in step (a) is a high-pressure nanofiltration, defined as nanofiltration conducted under a pressure in the range of 18-41 bar.

4. The method according to claim 1 , wherein the second filtration step (B) in step (b) first comprises reverse osmosis, and then further comprises at least one additional treatment of the fraction comprising ethanol obtained following said reverse osmosis, said treatment comprising distillation, fractionation, or reverse osmosis.

5. The method according to claim 1 , wherein the neutral base liquid ( 4 ) comprising alcohol in step (b) comprises between 2-20% ABV.

6. The method according to claim 1 , wherein the fermented beverage ( 1 ) is high gravity beer defined as beer of original gravity of 14-25°P or even higher.

7. The method according to claim 1 , wherein the fermented beverage ( 1 ) comprises alcohol at a concentration between 2-20% ABV.

8. The method according to claim 2 , wherein the nanofiltration (A) in step (a) is a high-pressure nanofiltration, defined as nanofiltration conducted under a pressure in the range of 18-41 bar.

9. The method according to claim 8 , wherein the second filtration step (B) in step (b) first comprises reverse osmosis, and then further comprises at least one additional treatment of the fraction comprising ethanol obtained following said reverse osmosis, said treatment comprising distillation, fractionation, or reverse osmosis.

10. The method according to claim 9 , wherein the neutral base liquid ( 4 ) comprising alcohol in step (b) comprises between 2-20% ABV.

11. The method according to claim 10 , wherein the fermented beverage ( 1 ) is high gravity beer defined as beer of original gravity of 14-25°P or even higher.

12. The method according to claim 11 , wherein the fermented beverage ( 1 ) comprises alcohol at a concentration between 2-20% ABV.

Assignees

• Anheuser Busch Inbev Sa

Inventors

• De Schutter David
• Adam Pierre

Classifications

• C12H1/061

  Separation by centrifugation · CPC title

• C12H1/063

  Separation by filtration · CPC title

• C12H6/02

  by distillation · CPC title

• C12G3/08

  by methods for altering the composition of fermented solutions or alcoholic beverages not provided for in groups C12G3/02 - C12G3/07 (methods for reducing the alcohol content of fermented solutions or alcoholic beverages C12H3/00; methods for increasing the alcohol content of fermented solutions or alcoholic beverages C12H6/00) · CPC title

• C12G3/06

  with flavouring ingredients · CPC title