BE1024876B1 - 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 - Google Patents

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 Download PDF

Info

Publication number
BE1024876B1
BE1024876B1 BE2017/5407A BE201705407A BE1024876B1 BE 1024876 B1 BE1024876 B1 BE 1024876B1 BE 2017/5407 A BE2017/5407 A BE 2017/5407A BE 201705407 A BE201705407 A BE 201705407A BE 1024876 B1 BE1024876 B1 BE 1024876B1
Authority
BE
Belgium
Prior art keywords
ppm
concentration
beverage
hop
alcohol
Prior art date
Application number
BE2017/5407A
Other languages
English (en)
Dutch (nl)
Inventor
Perez Maria Del Carmen Barrero
Jacques-Gabriel Gros
Original Assignee
Anheuser-Busch Inbev S.A.
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 S.A. filed Critical Anheuser-Busch Inbev S.A.
Priority to BE2017/5407A priority Critical patent/BE1024876B1/nl
Priority to EP18728170.4A priority patent/EP3635087A1/en
Priority to US16/620,798 priority patent/US20200123480A1/en
Priority to BR112019025935-0A priority patent/BR112019025935B1/pt
Priority to CN201880038246.4A priority patent/CN110753748A/zh
Priority to CA3066460A priority patent/CA3066460A1/en
Priority to PCT/EP2018/064845 priority patent/WO2018224527A1/en
Priority to ARP180101528A priority patent/AR112002A1/es
Application granted granted Critical
Publication of BE1024876B1 publication Critical patent/BE1024876B1/nl

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)
BE2017/5407A 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 BE1024876B1 (nl)

Priority Applications (8)

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
EP18728170.4A EP3635087A1 (en) 2017-06-08 2018-06-06 Process of imparting hop flavours to a beverage, a hop flavoured beverage component obtainable by such process and use thereof
US16/620,798 US20200123480A1 (en) 2017-06-08 2018-06-06 Process of Imparting Hop Flavours to a Beverage, A Hop Flavoured Beverage Component Obtainable By Such Process and Use Thereof
BR112019025935-0A BR112019025935B1 (pt) 2017-06-08 2018-06-06 Processo de dar sabores de lúpulo a uma bebida, um componente de bebida com sabor de lúpulo obtido por tal processo e uso do mesmo
CN201880038246.4A CN110753748A (zh) 2017-06-08 2018-06-06 赋予饮料啤酒花风味的工艺、通过这样的工艺可获得的啤酒花风味饮料组分及其用途
CA3066460A CA3066460A1 (en) 2017-06-08 2018-06-06 Process of imparting hop flavours to a beverage, a hop flavoured beverage component obtainable by such process and use thereof
PCT/EP2018/064845 WO2018224527A1 (en) 2017-06-08 2018-06-06 Process of imparting hop flavours to a beverage, a hop flavoured beverage component obtainable by such process and use thereof
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

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
BE1024876B1 true BE1024876B1 (nl) 2018-07-26

Family

ID=59901301

Family Applications (1)

Application Number Title Priority Date Filing Date
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

Country Status (2)

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

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20160230133A1 (en) * 2015-02-11 2016-08-11 Keurig Green Mountain, Inc. Alcoholic beverage concentrate process
AU2016102003A4 (en) * 2016-11-17 2016-12-15 Wyer, Edward Francis MR An improved concentrate

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20160230133A1 (en) * 2015-02-11 2016-08-11 Keurig Green Mountain, Inc. 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
AR112002A1 (es) 2019-09-11

Similar Documents

Publication Publication Date Title
Boulton et al. Brewing yeast and fermentation
DK2776549T3 (en) IMPROVED PROCEDURE FOR MANUFACTURING ALCOHOLIC BEVERAGES
US20200123480A1 (en) Process of Imparting Hop Flavours to a Beverage, A Hop Flavoured Beverage Component Obtainable By Such Process and Use Thereof
US3787587A (en) Accelerated aging of alcoholic beverages
Medeiros et al. Cachaça and rum
JP6807928B2 (ja) 発酵飲料の製造方法
BE1024876B1 (nl) 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
JP6951071B2 (ja) 蒸留酒類、混和焼酎、及び蒸留酒類の製造方法
US20230332077A1 (en) Hop extract
Bortoletto Rum and cachaça
Walker et al. Yeasts associated with the production of distilled alcoholic beverages
AU2021402675A9 (en) Hop extract
JP2005312302A (ja) 果汁を利用した発泡酒及びその製造方法
Yıldırım Insights into the role of yeasts in alcoholic beverages
WO2018021921A1 (en) Method of producing beer from vetch
BE1025550B1 (nl) Werkwijze voor het maken van een gefermenteerde drank omvattende hoprankbladeren of hoprankstengels
Grierson Malt and distilled malt vinegar
Belitz et al. Alcoholic beverages
Slánský The Traditional and Modern Aspects of Spirit Making Process in the Czech Republic
JP4241471B2 (ja) アルコール飲料の製造方法、アルコール飲料及びアルコール飲料の香味劣化を抑制する方法
Mathis et al. Tequila and pisco
JP6381924B2 (ja) 発酵麦芽飲料
Chettri et al. Production of Malt-Based Beverages
Bellut et al. Alcoholic Beverages: Production, Trends, Innovations
Wolstenholme Whisk (e) y

Legal Events

Date Code Title Description
FG Patent granted

Effective date: 20180726