AU2010100403A4 - Preservative removal from beer prior to consumption - Google Patents

Description

AUSTRALIA PATENTS ACT 1990 COMPLETE SPECIFICATION INNOVATION PATENT Preservative Removal From Beer Prior To Consumption The following statement is a full description of this invention including the best methods of performing it known to me: Pagel Preservative Removal From Beer Prior to Consumption The presence of preservatives in beer is widely known. The main preservative found in beer is sulphur dioxide (S02). Some of the sulphur dioxide is produced during the fermentation process. Further S02 is often added to the beer to maintain freshness of the beer. Typically commercially produced beer has a free S02 level of 10-15 mg/. Beer is not permitted to contain more than 25mg/l. Although the concentration of preservatives is generally higher in wine (25 35mg/I) the amount of preservatives consumed per standard drink is very similar. The free form of S02 is largely made up of sulphur dioxide gas which is a hazardous compound which has a sharp irritating odour even at quite low concentrations. Exposure to S02 results in symptoms such as headache, shortness of breath, sneezing, coughing watery eyes and nasal congestion. There is considerable evidence both scientific and anecdotal that many people suffer similar effects when consuming products containing preservatives. There is also considerable evidence that "hangover effects" are the result of the consumption of preservatives and not simply due to excess alcohol intake. Whilst the use of preservative during the production and storage of beer is necessary my invention removes the preservatives immediately prior to consumption. This is achieved by adding a small amount of dilute hydrogen peroxide to the beer on opening. The simplest method to make the addition is to add 1 drop to a small container (330-375ml) and 2 drops to a 750ml bottle from an eye dropper bottle and mix gently. The concentration of the hydrogen peroxide is between 5-7% depending on the exact bore size of the eye dropper nib.

Claims (7)

1. Given the knowledge that commercially produced beer usually contains approximately 10mg/I of free S02. The addition of 1 drop from a standard eye dropper of 5-7% hydrogen peroxide will remove most of the preservatives from a 375ml container of beer. The addition of 2 drops will remove most of the free S02 from a 750ml bottle.

2. The addition of the hydrogen peroxide can be achieved in many ways. The use of an eye dropper is a simple yet effective way of achieving the desired result. The eye dropper nib allows a consistent volume of liquid per drop, important for accuracy of preservative removal.

3. It is well known that the addition of hydrogen peroxide removes sulphur dioxide. It is often used in the wine industry to change the level of S02 to achieve a desired level. The hydrogen peroxide converts the free S02 to inactive and harmless by products.

4. If the level of free S02 in the beer is less than 10mg/I, the addition of the hydrogen peroxide will cause some free S02 to be released from its bound form hence neutralising the excess hydrogen peroxide.

5. The eye dropper bottle with the hydrogen peroxide should be kept in a cool location and the bottle is best made in white to prevent light penetration.

6. The removal of the preservative will be of a general health benefit but specifically for those that are sensitive to sulphur compounds, for example asthmatics.

7. Other methods of addition can be used even the automatic addition on opening a beer container similar to the beer widget. James William Pennington 2 9 th April 2010