AR112002A1 - Proceso para impartir aromas de lúpulo a una bebida, un componente de bebida con aroma a lúpulo obtenible por dicho proceso y uso del mismo - Google Patents

Proceso para impartir aromas de lúpulo a una bebida, un componente de bebida con aroma a lúpulo obtenible por dicho proceso y uso del mismo

Info

Publication number
AR112002A1
AR112002A1 ARP180101528A ARP180101528A AR112002A1 AR 112002 A1 AR112002 A1 AR 112002A1 AR P180101528 A ARP180101528 A AR P180101528A AR P180101528 A ARP180101528 A AR P180101528A AR 112002 A1 AR112002 A1 AR 112002A1
Authority
AR
Argentina
Prior art keywords
hops
beverage
aromas
impressing
same
Prior art date
Application number
ARP180101528A
Other languages
English (en)
Inventor
Jacques Gros
- Barrero Perez Maria Del Carmen Gabriel
Original Assignee
Anheuser Busch Inbev Sa
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Anheuser Busch Inbev Sa filed Critical Anheuser Busch Inbev Sa
Publication of AR112002A1 publication Critical patent/AR112002A1/es

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H3/00—Methods for reducing the alcohol content of fermented solutions or alcoholic beverage to obtain low alcohol or non-alcoholic beverages
    • C12H3/04—Methods for reducing the alcohol content of fermented solutions or alcoholic beverage to obtain low alcohol or non-alcoholic beverages using semi-permeable membranes
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C3/00—Treatment of hops
    • C12C3/04—Conserving; Storing; Packing
    • C12C3/08—Solvent extracts from hops
    • C12C3/085—Extraction of hops with beerwort
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C12/00—Processes specially adapted for making special kinds of beer
    • C12C12/04—Beer with low alcohol content
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C5/00—Other raw materials for the preparation of beer
    • C12C5/02—Additives for beer
    • C12C5/026—Beer flavouring preparations
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H3/00—Methods for reducing the alcohol content of fermented solutions or alcoholic beverage to obtain low alcohol or non-alcoholic beverages
    • C12H3/02—Methods for reducing the alcohol content of fermented solutions or alcoholic beverage to obtain low alcohol or non-alcoholic beverages by evaporating

Landscapes

  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Food Science & Technology (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Microbiology (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Alcoholic Beverages (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)

Abstract

Un componente de bebida que comprende: i) 2 - 96% en peso de etanol; ii) por lo menos 0,1 ppm de acetaldehído, por lo menos 1 ppm de etil acetaldehído, por lo menos 60 ppm de alcohol isoamílico y/o por lo menos 0,1 ppm de acetato de isoamilo; y iii) componentes de aroma de lúpulo extraídos incluyendo mirceno en una cantidad de por lo menos 200 ppb y/o a-humuleno en una cantidad de por lo menos 800 ppb.
ARP180101528A 2017-06-08 2018-06-07 Proceso para impartir aromas de lúpulo a una bebida, un componente de bebida con aroma a lúpulo obtenible por dicho proceso y uso del mismo AR112002A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
BE2017/5407A BE1024876B1 (nl) 2017-06-08 2017-06-08 Proces voor het verlenen van hopsmaken aan een drank, een naar hop smakende drankcomponent die kan worden verkregen door een dergelijk proces en toepassing daarvan

Publications (1)

Publication Number Publication Date
AR112002A1 true AR112002A1 (es) 2019-09-11

Family

ID=59901301

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP180101528A AR112002A1 (es) 2017-06-08 2018-06-07 Proceso para impartir aromas de lúpulo a una bebida, un componente de bebida con aroma a lúpulo obtenible por dicho proceso y uso del mismo

Country Status (2)

Country Link
AR (1) AR112002A1 (es)
BE (1) BE1024876B1 (es)

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US10273439B2 (en) * 2015-02-11 2019-04-30 Bedford Systems Llc Alcoholic beverage concentrate process
AU2016102003A4 (en) * 2016-11-17 2016-12-15 Wyer, Edward Francis MR An improved concentrate

Also Published As

Publication number Publication date
BE1024876B1 (nl) 2018-07-26

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Legal Events

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