RU2608647C1 - Method of stabilising beer - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to a method of stabilising beer. Method comprises adding into beer a sorbent and holding mixture subsequent filtration of beer, wherein sorbent used is"Purolat-Standard" coal char, which is added to beer in amount of 20 g/100 l, removal of 25–35 % of polyphenols from their initial content in beer 283.1–252.4 mg/dm³ is provided with holding for 45 minutes.

EFFECT: method increases efficiency of beer stabilisation process.

1 cl, 4 tbl, 20 ex

Description

The invention relates to the brewing industry and may find application in the distillery and wine production.

A known method of stabilizing beer, comprising introducing a stabilizer and holding the mixture followed by filtering beer, using cyclodextrins or their derivatives as stabilizer, which are added to beer in an amount of 5-50 g / l, while the beer is aged for 12-24 h (patent No. 2053287, RF, IPC ⁷ С12Н 1/02, publ. 01/27/1996).

The disadvantages of this method: the limited solubility of cyclodextrins, high cost, processing time.

The closest is a method of stabilizing beer, involving the introduction of sorbent in beer, which removes 25-30% of polyphenols from their initial content in beer. As a sorbent, carbon-containing fiber obtained by viscose pyrolysis is used, which is introduced into the beer in an amount of 0.05-0.1 g / dm ³ , after which stirring is carried out, the mixture is kept for 0.5-2.0 hours, followed by filtering the beer (patent No. 2527072, Russian Federation, IPC ⁷ С12Н 1/02, publ. 08.27.2014).

The disadvantages of this method: the tendency of carbon fibers to oxidize in air; high price.

An object of the invention is to increase the efficiency and economy of the beer stabilization process through the use of carbon sorbents - semi-coke.

The task is achieved by introducing into the beer an sorbent having a low cost and a sufficiently high sorption ability - semi-coke of the Purolat-Standard brand, holding for 45 minutes with subsequent filtration, which allows to reduce the concentration of polyphenols to their content necessary for high quality beer (by 25 -35%), increases the efficiency of the process, significantly reduces the amount of waste due to the possibility of regeneration of semi-coke.

Examples 1, 2, 3, 4, 5.

In clarified beer with a concentration of polyphenols of 270 mg / dm ³ make semi-coke brand "Purolate Standard", incubated for 25 minutes and filtered. The results are presented in table 1.

Examples 6, 7, 8, 9, 10.

In clarified beer with a concentration of polyphenols of 270 mg / dm ^{3, the} semi-coke of the Purolat-Standard brand is introduced, aged for 45 minutes and filtered. The results are presented in table 2.

Examples 11, 12, 13, 14, 15.

In clarified beer with a concentration of polyphenols of 270 mg / dm ^{3, the} semi-coke of the Purolate Standard brand is introduced, aged for 65 minutes and filtered. The results are presented in table 3.

As a result of previous studies, it was found that to ensure high quality beer it is necessary to reduce the content of polyphenols by 25-35% (depending on the initial content of polyphenols in beer), which is ensured by the following conditions:

1) the duration of exposure of the beer in a mixture with the semi-coke "Purolate Standard" - 45 minutes;

2) the amount of introduced semi-coke “Purolat-Standard” is 20 g / 100 l.

Examples 16, 17, 18, 19, 20.

In non-clarified beer with a variable concentration of polyphenols, which takes place in the practice of brewing, 20 g / 100 l of semi-coke of the Purolat-Standard brand are added, they are kept for 45 minutes and filtered. The results are presented in table 4.

It is shown that when processing beer with an initial polyphenol content of 283.1-252.4 mg / dm ^{3 with} Purolate-Standard semi-coke in an amount of 20 g / 100 l for 45 minutes, the polyphenol concentration necessary for high quality beer is achieved.

Claims (1)

A method of stabilizing beer, which involves introducing a sorbent into it and holding the mixture followed by filtering beer, characterized in that the semi-coke of the Purolat-Standard brand is used as the sorbent, which is added to the beer in an amount of 20 g / 100 l, providing removal of 25-35 % polyphenols from their initial content in beer 283.1-252.4 mg / dm ³ when aged for 45 minutes.