BE558160A - - Google Patents
Info
- Publication number
- BE558160A BE558160A BE558160DA BE558160A BE 558160 A BE558160 A BE 558160A BE 558160D A BE558160D A BE 558160DA BE 558160 A BE558160 A BE 558160A
- Authority
- BE
- Belgium
- Prior art keywords
- sep
- polyvinyl pyrrolidone
- pvp
- process according
- added
- Prior art date
Links
- 229920000036 polyvinylpyrrolidone Polymers 0.000 claims description 120
- 235000013855 polyvinylpyrrolidone Nutrition 0.000 claims description 120
- 235000013405 beer Nutrition 0.000 claims description 35
- 238000000034 method Methods 0.000 claims description 26
- 239000002244 precipitate Substances 0.000 claims description 26
- 239000001267 polyvinylpyrrolidone Substances 0.000 claims description 24
- 238000001556 precipitation Methods 0.000 claims description 17
- 238000003860 storage Methods 0.000 claims description 16
- 235000013361 beverage Nutrition 0.000 claims description 15
- 150000001875 compounds Chemical class 0.000 claims description 12
- 239000000470 constituent Substances 0.000 claims description 12
- 238000005352 clarification Methods 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 238000001914 filtration Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 235000021577 malt beverage Nutrition 0.000 claims description 5
- 238000005119 centrifugation Methods 0.000 claims description 3
- 238000009928 pasteurization Methods 0.000 claims description 3
- 238000004026 adhesive bonding Methods 0.000 claims description 2
- 239000000843 powder Substances 0.000 claims description 2
- WHNWPMSKXPGLAX-UHFFFAOYSA-N N-Vinyl-2-pyrrolidone Chemical compound C=CN1CCCC1=O WHNWPMSKXPGLAX-UHFFFAOYSA-N 0.000 description 98
- 238000007792 addition Methods 0.000 description 21
- 230000015572 biosynthetic process Effects 0.000 description 11
- 229920001864 tannin Polymers 0.000 description 10
- 239000001648 tannin Substances 0.000 description 10
- 235000018553 tannin Nutrition 0.000 description 8
- 239000006260 foam Substances 0.000 description 5
- 238000007254 oxidation reaction Methods 0.000 description 5
- 238000001816 cooling Methods 0.000 description 4
- 235000015203 fruit juice Nutrition 0.000 description 4
- 235000019990 fruit wine Nutrition 0.000 description 4
- 230000003647 oxidation Effects 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 238000011282 treatment Methods 0.000 description 4
- 230000008901 benefit Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 229920000642 polymer Polymers 0.000 description 3
- 230000001376 precipitating effect Effects 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 102000035195 Peptidases Human genes 0.000 description 2
- 108091005804 Peptidases Proteins 0.000 description 2
- 235000019985 fermented beverage Nutrition 0.000 description 2
- 238000005187 foaming Methods 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 230000001590 oxidative effect Effects 0.000 description 2
- 238000006116 polymerization reaction Methods 0.000 description 2
- 229940024999 proteolytic enzymes for treatment of wounds and ulcers Drugs 0.000 description 2
- LRBQNJMCXXYXIU-PPKXGCFTSA-N Chinese gallotannin Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-PPKXGCFTSA-N 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 229910000278 bentonite Inorganic materials 0.000 description 1
- 239000000440 bentonite Substances 0.000 description 1
- 229940092782 bentonite Drugs 0.000 description 1
- SVPXDRXYRYOSEX-UHFFFAOYSA-N bentoquatam Chemical compound O.O=[Si]=O.O=[Al]O[Al]=O SVPXDRXYRYOSEX-UHFFFAOYSA-N 0.000 description 1
- 230000003139 buffering effect Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000003058 plasma substitute Substances 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000004513 sizing Methods 0.000 description 1
- 235000020016 small beer Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229920001059 synthetic polymer Polymers 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
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
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
- C12H1/0416—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic added material
- C12H1/0424—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic added material with the aid of a polymer
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/80—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by adsorption
Landscapes
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
Publications (1)
| Publication Number | Publication Date |
|---|---|
| BE558160A true BE558160A (enrdf_load_stackoverflow) |
Family
ID=181313
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| BE558160D BE558160A (enrdf_load_stackoverflow) |
Country Status (1)
| Country | Link |
|---|---|
| BE (1) | BE558160A (enrdf_load_stackoverflow) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE1282581B (de) * | 1960-11-14 | 1968-11-14 | Canadian Breweries Ltd | Verfahren zum Entfernen von Gerbstoffen aus Getraenken und deren Vorprodukten auf der Grundlage pflanzlicher Stoffe |
-
0
- BE BE558160D patent/BE558160A/fr unknown
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE1282581B (de) * | 1960-11-14 | 1968-11-14 | Canadian Breweries Ltd | Verfahren zum Entfernen von Gerbstoffen aus Getraenken und deren Vorprodukten auf der Grundlage pflanzlicher Stoffe |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JPH0724561B2 (ja) | 麦芽飲料の製造方法 | |
| FR2519237A1 (fr) | Procede de preparation de boissons sans alcool ayant un arome de levure | |
| EP0116141A1 (fr) | Procédé de fabrication d'une boisson gazéifiée naturellement | |
| FR2488106A1 (fr) | Preparation de boissons instantanees | |
| JP6917188B2 (ja) | 果実酒及びその製造方法 | |
| RU2313571C1 (ru) | Основа для производства алкогольсодержащего напитка, способ приготовления основы, алкогольсодержащий напиток, способ производства алкогольсодержащего напитка | |
| JPH0797965B2 (ja) | 緑茶飲料の製造方法 | |
| JPH0445777A (ja) | ノンアルコールビールとその製法 | |
| JP3468632B2 (ja) | 酒類の製造方法 | |
| BE558160A (enrdf_load_stackoverflow) | ||
| JPS6349060A (ja) | 西瓜ワインの製造法 | |
| RU2123517C1 (ru) | Способ производства темного пива "таопин особое" | |
| JP2002051762A (ja) | 果実酒及びその製造方法 | |
| FI76369C (fi) | Alkoholdrycker och foerfarande foer deras framstaellning. | |
| FR2491949A1 (fr) | Procede de fabrication d'une boisson gazeuse sucree naturelle a faible teneur en alcool du type soda, et boisson obtenue selon ce procede | |
| RU2313568C1 (ru) | Концентрированная пивная основа, способ получения напитка с использованием пивной концентрированной основы, способ получения гелеобразного продукта с использованием концентрированной пивной основы, гелеобразный продукт с использованием концентрированной пивной основы | |
| JP5215839B2 (ja) | 発泡性アルコール飲料及びその製造方法 | |
| US2919193A (en) | Process of preventing haze formation in beverages | |
| CN110872548A (zh) | 一种柠檬椰香型甜酒的酿造方法 | |
| RU2405816C2 (ru) | Способ производства крепкого напитка | |
| RU2198208C2 (ru) | Композиция ингредиентов для винного напитка (варианты) | |
| RU2025480C1 (ru) | Способ производства горькой настойки "лимонная" | |
| BE1000056A7 (fr) | Sorbant polymere pour stabilisation colloidale et organoleptique des boissons, et procede pour sa fabrication. | |
| RU2252954C1 (ru) | Способ получения кваса | |
| FR2921933A1 (fr) | Procede d'obtention d'une boisson a base de raisin et boisson ainsi obtenue. |