CA2181338A1 - Laccase and beer storage - Google Patents
Laccase and beer storageInfo
- Publication number
- CA2181338A1 CA2181338A1 CA 2181338 CA2181338A CA2181338A1 CA 2181338 A1 CA2181338 A1 CA 2181338A1 CA 2181338 CA2181338 CA 2181338 CA 2181338 A CA2181338 A CA 2181338A CA 2181338 A1 CA2181338 A1 CA 2181338A1
- Authority
- CA
- Canada
- Prior art keywords
- beer
- laccase
- making process
- process according
- oxygen
- Prior art date
- Legal status (The legal status 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 status listed.)
- Abandoned
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
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/003—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages by a biochemical process
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Physiology (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- General Health & Medical Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Detergent Compositions (AREA)
- Cosmetics (AREA)
- Enzymes And Modification Thereof (AREA)
Abstract
The present invention relates to a beer-making process comprising fermenting wort into beer and adding a laccase to the fermented beer so as to improve the storage stability of the beer.
Description
~ Wo 9~/212~0 2 ~ 81 3 3 8 PCT/DK9~/00037 LACCASE A~D BEER STORAGE
FIELD OF lNv~l~L_ The present invention relates to the use of microbial laccase in order to produce a storage stable beer.
5 BA~liKUU_.J OF l~E lNV~l~LlUN
Storage life of a beer depends on many factors, e.g.
temperature, haze f orming potential and oxygen content .
Classic haze formation in beers is a result of protein precipitation that is usually stimulated by small 0 quantities of naturally occurring proanthocyanidin polyphenols .
This type of complex is frequently manifested as chill-haze, which appears on cooling but which may re-dissolve at room temperature or above. This is generally ascribed to hydrogen-bonding or to hydrophobic interactions with proline residues.
At a later stage, nucleophilic substitution of phenolic rings by protein sulphydryl groups may lead to a permanent haze that does not re-dissolve when warmed.
The excess polyphenols may traditionally be removed by treatment with insoluble polyvinylpolypyrrolidone (PVPP).
20 PVPP is a dusty powder which is ~ t to handle without creating an unhealthy environment for the workers; PVPP is also a problem in the waste water due to its low biodegradability.
Alternatives to PVPP are needed.
To reduce the amount of polyphenols it has been 25 suggested to add polyphenol oxidase, e.g. laccase, to the wort, for reference see Food Biotechnoloq~, Vol . 3 no . 2, 1989, pp .
203-213 and US 4,411,914 Most of the chemical changes during storage of beer involve oxidation. The chemical changes will therefore be 30 accelerated if the beer is allowed any contact with oxygen after it leaves the fermentation vessels. The development of "Ribes ~ or catty taint in bottled beer is strongly correlated with the amount of air in the headspace, for reference see ~
WO95121240 2 1 ~ 1 338 PCr/DK9~/00037 Jnct B~ew. 82, 1976, p. 175. Roughly 1 ml of air in a 300 ml bottle will give an oxygen content of l ppm. This amount is probably sufficient to oxidize all the reductones present in a light lager beer. The dissolved oxygen in beer rapidly disap-s pears, usually without the i -~;;3te formation of an off-flavour, but the damage may have been done as beer contains compounds such as melanoidins and reductones which act as oxygen carriers capable of producing off-flavours at a later date. Anti~ nt q such as sulphur dioxide or ascorbic acid are o sometimes added to beer but these ant;~ ntq can cause other problems, for reference see Maltinq and Brewin~ Science ~Z~, 1991, pp. 872-873.
It is the purpose of the present invention to improve the storage stability of beer by both reducing the oxygen and the polyphenol content.
6TD~IARY OF T~E lNVl~
In this invention it is surprisingly found that a storage stable beer may be produced by adding laccase to the ff. t~d beer.
zo Accordingly, the present invention relates to a beer-making process, comprising a) fermenting wort into beer, and b) adding a laccase to the fermented beer so as to improve the storage stability of the beer.
2s DErl~TT.l;!n DESCRIPTION OF T}IE l~v~~ (JN
Laccase Acco~ing to the invention microbial laccase (EC
1.10.3.2) is preferred because it may be dosed very precisely.
The microbial laccase may be derived from bacteria or fungl 30 (including filamentous fungi and yeasts) . The microbial laccase is preferably obtained from a fungus.
Some preferred fungi include strains belonging to the subdivision Basidiomycotina and to the subdivision Ascomvco-WO 9S/21240 ~ ~ 81 ~ ~ PCT/DK95/00037 ti~,a. Suitable examples include a laccase derivable from astrain of As~erqillus , Neuros~ora , e . g ., N. crassa , PodosPora , BotrYtis, CollYbia, Fomes, Lentinus, Pleurotus, Trametes, e.g., T. villosa and T. versicolor, Rhizoctonia, e.g., R. solani, s Co~rinus, e.g., C. plicatilis and C. cinereus, PsatYrella, MycelioT:hthora, e.g., M. thermo~hila, SchYtalidium, e.g., S . thermo~hilum, PolYPorus , e . g ., P . ~insitus , Phlebia , e . g ., P. radita (WO 92~01046), Coriolus, e.g., C.hirsutus ~JP 2-238885), HYqrophoro~1sis, Aqaricus, Vascellum, Crucibulum, 0 MYrothecium, or Sl~orormiella.
In particular laccases derivable from T, villo8a, T.versicolor or M . thermol~hila are pref erred .
The laccase may furthermore be one which is producible by a method comprising cultivating a host cell transformed with a recombinant DNA vector which carries a DNA
sequence l~nr~ ; n~ said laccase as well as DNA sequences ~n~o~ll n~ functions permitting the expression of the DNA
sequence encoding the laccase in a culture medium under conditions permitting the expression of the laccase and 20 recovering the laccase from the culture.
Determination of Laccase ACtiVitY (I,ACIJ) Laccase activity is determined from the oxidation of 2,2'-A7;nf)h;~(3-ethylkenzohiazoline-6-qulfonate) (ABTS) by oxygen. The greenish-blue colour produced is photometered at 25 418 nm. The analytical conditions are 1.67 mM ABTS, O.1 M
phosphate buffer, pH 7.0, 30C, 3 minutes reaction.
1 laccase unit (LACU) is the amount of enzyme that catalyses the conversion of 1 ~mole ABTS per minute at these conditions .
30 Production of Beer Making beer is a complicated process. The process may be outlined in the following way-The starting material is barley which is malted (i.e.dampened, germinated and subsequently dried). The malt is 3s grounded and mixed with water, heated and stirred. This mixture wo 95121240 2 1 ~ ~ 3 3 ~ PCT/DICg5/00037 ~
is then filtered. After addition of hops, the 80 called beer wort is boiled. Hereby a precipitation of some of the poly-phenols will take place After removing the precipitates by filtration or other means of separation, the finished beer wort s is aerated to typically 8-lO ppm oxygen and yeast is added.
After a main fermentation, lasting typically 5-lO
days, most of tl~e yeast is removed and the 80 called green beer, f~nt~;n;ng yeast cells, is stored at a low temperature, typically 0C to 5C during one to twelve weeks. During this period yeast will precipitate together with polyphenols. To remove the rt~m~;n;ng excess polyphenols polyvinylpoly-pyrrolidone (PVPP) or another useful material may be added.
After one more filtration the beer is ready to be bottled and stored .
s A~lication of ~acca3e According to the invention laccase is added at the end of the process, because oxygen is unwanted in the finished beer, 80 addition of laccase may remove any excess oxygen whereby storage life of the beer is enhanced, and at the same zo time the laccase will remove some of the polyphenols that may still remain in the beer. A suitable amount of laccase is in the range of from 0 . l-lO00 LACU per liter of fermented beer, preferably in the range of from 1-50 I,ACU per liter of fer-mented beer The polyphenol complexes formed by laccase may be zs removed by filtration or other means o separation.
In addition to laccase a reduced amount of polyvinyl-polypyrrolidone may also be added to the fermented beer.
Storaqe Stability Tests Stora~e stability tests may be performed in many 30 different ways; a ~uick way of pr~ t1n~ shelflife may be performed as follows ~for reference see Analytica-EBC 1987, 9.17, Prediction of .C~h~lfl;r~): For detf~rmin1n~ initial haze the turbidity of the beer is measured at 0C. The sample i3 then stored at 60C for 48 hours whereafter the sample is coo-35 led and kept at ooc overnight. For determining final haze the WO 95/212~0 2 1 8 1 ~ 3 8 PCT/DK95/00037 turbidity is measured at 0C The results are reported in BBCformazin units.
By using the process of the invention the amount of ~permanent haze" may be reduced.
s The following example further illustrates the present invention, and it is not intended to be in any way limiting to the scope of the invention as claimed.
lI:XAMPLE 1 ReductiQn of QxYqen Content in Finished Beer Mater;~l~ P,n~1 Method Beer: Pilsner type beer stabilized normally using PVPP, 10 . 7%P, 4 . 6% v/v alcohol .
Enzyme: Laccase SP 710 (available from Novo Nordisk A/S, product former called Laccase SP 504; a Tramete8 s villQsa laccase) Bottle turner: 16 turns pr. minute.
Sampling deYice: LG Automatic Oxygen Mete~: DIGOX EC-401.
Beer Treatme~t:
zo Laccase was diluted with oxygen-free water to a concentration of 25 x 2/3 and 50 x 2/3 I~CU/ml, respectively.
The beers were cooled to 0C, opened, and 3~ ml of the enzyme solutions or oxygen-free water was added with a syringe resulting in beers with 0, 25 and 50 LACU/liter beer, respect-25 ively. After the enzyme addition the beer bottles were knocked at until a foam plug had developed, then air was added using a syringe, in the amounts of o, 3 and 6 ml, respectively.
Hereafter the bottles were crowned, turned for 10 minutes and _ _ .
Wo 95/21240 2 1 8 ~ 3 3 ~ PCr/DK95/00037 stored for 1 hour or 24 hours at 0C
Oxyqen Analvs i s:
The beer bottles were turned by hand 10 times before placed in the sampling device where the crown was penetrated s and the beer pressed through the oxygen meter by Coz at a ~low rate of approx 9 liter/hour. The oxygen content in mg/liter was measured using the DIGOX EC-401. For all treatments triple determinations ~rere carried out.
Resultr~
o The oxygen content in 5 untreated beer gave the result of 0 . 07 t /- O . 03 mg oxygen/liter.
In order to detect if adding oxygen-free water to the beer had any ef f ect on the oxygen content, 3~ ml oxygen- f ree water was added to the beer; a triplicate result showed an oxygen content of 0 05 +/- 0 . 01 mg oxygen/liter, demonstrating that there is no increase in the oxygen content.
Table 1 Oxygen determinations. (mg oxygen/liter) Beer + water Beer + Beer +
25 I,ACU/ 5 0 LACU/liter liter 1 1~our 24 1 24 1 hour 24 hours hour hourG hours 3 ml 1.06 _ 1.22 1.04 0.08 0.15 i 0.11 20 air/ 0 .15 i ~ i 0 . 03 bottle 0.23 0.10 0.03 0.06 6 ml 2.38 i 2.33 1.9 i 0.19 1.16 i 0.23 air/- 0 .12 i 0 . 01 i 0 . 08 bottle 0 . 25 o 03 0 . 01 =
WO 9~1212~0 PC'rlDK9~100037 Table 2 ~Iaze Mea~urements Beer Beer + Beer + 25 Beer + 50 water LACU/liter I,ACU/liter Air/bottle 3 ml / 3 ml / 3 ml /
6 ml 6 ml 6 ml Initial 0 . 71 0 . 76 / 0 . 77 / 0 . 75 s haze, EBC 0.77 0.76 0.77 Final 0.77 0.85 / 0.80 / 0.80 /
haze, EBC 0.86 0.90 0.82 Table l clearly demonstrates that Laccase is able to reduce the oxygen content signif icantly within a short period of time.
Immediately a_ter bottling and prior to pasteurisation an oxygen content greater than l. 0 mg/liter is believed to form unwanted flavour in beer. The oxygen coIltent can be reduced to below the acceptable level of 0 . 2 mg/liter in l hour by the Laccase treatment, thereby reducing detrimen-tal chemical changes oi the beer during storage.
The haze measurements in Table 2 show that the Laccase treatment has no significant influence on the formation of haze particles, which might reduce the ~h -l f 1; f e of the 20 beer, when measured u~ing the quick ~hPlflife test as deE:cribed here in .
FIELD OF lNv~l~L_ The present invention relates to the use of microbial laccase in order to produce a storage stable beer.
5 BA~liKUU_.J OF l~E lNV~l~LlUN
Storage life of a beer depends on many factors, e.g.
temperature, haze f orming potential and oxygen content .
Classic haze formation in beers is a result of protein precipitation that is usually stimulated by small 0 quantities of naturally occurring proanthocyanidin polyphenols .
This type of complex is frequently manifested as chill-haze, which appears on cooling but which may re-dissolve at room temperature or above. This is generally ascribed to hydrogen-bonding or to hydrophobic interactions with proline residues.
At a later stage, nucleophilic substitution of phenolic rings by protein sulphydryl groups may lead to a permanent haze that does not re-dissolve when warmed.
The excess polyphenols may traditionally be removed by treatment with insoluble polyvinylpolypyrrolidone (PVPP).
20 PVPP is a dusty powder which is ~ t to handle without creating an unhealthy environment for the workers; PVPP is also a problem in the waste water due to its low biodegradability.
Alternatives to PVPP are needed.
To reduce the amount of polyphenols it has been 25 suggested to add polyphenol oxidase, e.g. laccase, to the wort, for reference see Food Biotechnoloq~, Vol . 3 no . 2, 1989, pp .
203-213 and US 4,411,914 Most of the chemical changes during storage of beer involve oxidation. The chemical changes will therefore be 30 accelerated if the beer is allowed any contact with oxygen after it leaves the fermentation vessels. The development of "Ribes ~ or catty taint in bottled beer is strongly correlated with the amount of air in the headspace, for reference see ~
WO95121240 2 1 ~ 1 338 PCr/DK9~/00037 Jnct B~ew. 82, 1976, p. 175. Roughly 1 ml of air in a 300 ml bottle will give an oxygen content of l ppm. This amount is probably sufficient to oxidize all the reductones present in a light lager beer. The dissolved oxygen in beer rapidly disap-s pears, usually without the i -~;;3te formation of an off-flavour, but the damage may have been done as beer contains compounds such as melanoidins and reductones which act as oxygen carriers capable of producing off-flavours at a later date. Anti~ nt q such as sulphur dioxide or ascorbic acid are o sometimes added to beer but these ant;~ ntq can cause other problems, for reference see Maltinq and Brewin~ Science ~Z~, 1991, pp. 872-873.
It is the purpose of the present invention to improve the storage stability of beer by both reducing the oxygen and the polyphenol content.
6TD~IARY OF T~E lNVl~
In this invention it is surprisingly found that a storage stable beer may be produced by adding laccase to the ff. t~d beer.
zo Accordingly, the present invention relates to a beer-making process, comprising a) fermenting wort into beer, and b) adding a laccase to the fermented beer so as to improve the storage stability of the beer.
2s DErl~TT.l;!n DESCRIPTION OF T}IE l~v~~ (JN
Laccase Acco~ing to the invention microbial laccase (EC
1.10.3.2) is preferred because it may be dosed very precisely.
The microbial laccase may be derived from bacteria or fungl 30 (including filamentous fungi and yeasts) . The microbial laccase is preferably obtained from a fungus.
Some preferred fungi include strains belonging to the subdivision Basidiomycotina and to the subdivision Ascomvco-WO 9S/21240 ~ ~ 81 ~ ~ PCT/DK95/00037 ti~,a. Suitable examples include a laccase derivable from astrain of As~erqillus , Neuros~ora , e . g ., N. crassa , PodosPora , BotrYtis, CollYbia, Fomes, Lentinus, Pleurotus, Trametes, e.g., T. villosa and T. versicolor, Rhizoctonia, e.g., R. solani, s Co~rinus, e.g., C. plicatilis and C. cinereus, PsatYrella, MycelioT:hthora, e.g., M. thermo~hila, SchYtalidium, e.g., S . thermo~hilum, PolYPorus , e . g ., P . ~insitus , Phlebia , e . g ., P. radita (WO 92~01046), Coriolus, e.g., C.hirsutus ~JP 2-238885), HYqrophoro~1sis, Aqaricus, Vascellum, Crucibulum, 0 MYrothecium, or Sl~orormiella.
In particular laccases derivable from T, villo8a, T.versicolor or M . thermol~hila are pref erred .
The laccase may furthermore be one which is producible by a method comprising cultivating a host cell transformed with a recombinant DNA vector which carries a DNA
sequence l~nr~ ; n~ said laccase as well as DNA sequences ~n~o~ll n~ functions permitting the expression of the DNA
sequence encoding the laccase in a culture medium under conditions permitting the expression of the laccase and 20 recovering the laccase from the culture.
Determination of Laccase ACtiVitY (I,ACIJ) Laccase activity is determined from the oxidation of 2,2'-A7;nf)h;~(3-ethylkenzohiazoline-6-qulfonate) (ABTS) by oxygen. The greenish-blue colour produced is photometered at 25 418 nm. The analytical conditions are 1.67 mM ABTS, O.1 M
phosphate buffer, pH 7.0, 30C, 3 minutes reaction.
1 laccase unit (LACU) is the amount of enzyme that catalyses the conversion of 1 ~mole ABTS per minute at these conditions .
30 Production of Beer Making beer is a complicated process. The process may be outlined in the following way-The starting material is barley which is malted (i.e.dampened, germinated and subsequently dried). The malt is 3s grounded and mixed with water, heated and stirred. This mixture wo 95121240 2 1 ~ ~ 3 3 ~ PCT/DICg5/00037 ~
is then filtered. After addition of hops, the 80 called beer wort is boiled. Hereby a precipitation of some of the poly-phenols will take place After removing the precipitates by filtration or other means of separation, the finished beer wort s is aerated to typically 8-lO ppm oxygen and yeast is added.
After a main fermentation, lasting typically 5-lO
days, most of tl~e yeast is removed and the 80 called green beer, f~nt~;n;ng yeast cells, is stored at a low temperature, typically 0C to 5C during one to twelve weeks. During this period yeast will precipitate together with polyphenols. To remove the rt~m~;n;ng excess polyphenols polyvinylpoly-pyrrolidone (PVPP) or another useful material may be added.
After one more filtration the beer is ready to be bottled and stored .
s A~lication of ~acca3e According to the invention laccase is added at the end of the process, because oxygen is unwanted in the finished beer, 80 addition of laccase may remove any excess oxygen whereby storage life of the beer is enhanced, and at the same zo time the laccase will remove some of the polyphenols that may still remain in the beer. A suitable amount of laccase is in the range of from 0 . l-lO00 LACU per liter of fermented beer, preferably in the range of from 1-50 I,ACU per liter of fer-mented beer The polyphenol complexes formed by laccase may be zs removed by filtration or other means o separation.
In addition to laccase a reduced amount of polyvinyl-polypyrrolidone may also be added to the fermented beer.
Storaqe Stability Tests Stora~e stability tests may be performed in many 30 different ways; a ~uick way of pr~ t1n~ shelflife may be performed as follows ~for reference see Analytica-EBC 1987, 9.17, Prediction of .C~h~lfl;r~): For detf~rmin1n~ initial haze the turbidity of the beer is measured at 0C. The sample i3 then stored at 60C for 48 hours whereafter the sample is coo-35 led and kept at ooc overnight. For determining final haze the WO 95/212~0 2 1 8 1 ~ 3 8 PCT/DK95/00037 turbidity is measured at 0C The results are reported in BBCformazin units.
By using the process of the invention the amount of ~permanent haze" may be reduced.
s The following example further illustrates the present invention, and it is not intended to be in any way limiting to the scope of the invention as claimed.
lI:XAMPLE 1 ReductiQn of QxYqen Content in Finished Beer Mater;~l~ P,n~1 Method Beer: Pilsner type beer stabilized normally using PVPP, 10 . 7%P, 4 . 6% v/v alcohol .
Enzyme: Laccase SP 710 (available from Novo Nordisk A/S, product former called Laccase SP 504; a Tramete8 s villQsa laccase) Bottle turner: 16 turns pr. minute.
Sampling deYice: LG Automatic Oxygen Mete~: DIGOX EC-401.
Beer Treatme~t:
zo Laccase was diluted with oxygen-free water to a concentration of 25 x 2/3 and 50 x 2/3 I~CU/ml, respectively.
The beers were cooled to 0C, opened, and 3~ ml of the enzyme solutions or oxygen-free water was added with a syringe resulting in beers with 0, 25 and 50 LACU/liter beer, respect-25 ively. After the enzyme addition the beer bottles were knocked at until a foam plug had developed, then air was added using a syringe, in the amounts of o, 3 and 6 ml, respectively.
Hereafter the bottles were crowned, turned for 10 minutes and _ _ .
Wo 95/21240 2 1 8 ~ 3 3 ~ PCr/DK95/00037 stored for 1 hour or 24 hours at 0C
Oxyqen Analvs i s:
The beer bottles were turned by hand 10 times before placed in the sampling device where the crown was penetrated s and the beer pressed through the oxygen meter by Coz at a ~low rate of approx 9 liter/hour. The oxygen content in mg/liter was measured using the DIGOX EC-401. For all treatments triple determinations ~rere carried out.
Resultr~
o The oxygen content in 5 untreated beer gave the result of 0 . 07 t /- O . 03 mg oxygen/liter.
In order to detect if adding oxygen-free water to the beer had any ef f ect on the oxygen content, 3~ ml oxygen- f ree water was added to the beer; a triplicate result showed an oxygen content of 0 05 +/- 0 . 01 mg oxygen/liter, demonstrating that there is no increase in the oxygen content.
Table 1 Oxygen determinations. (mg oxygen/liter) Beer + water Beer + Beer +
25 I,ACU/ 5 0 LACU/liter liter 1 1~our 24 1 24 1 hour 24 hours hour hourG hours 3 ml 1.06 _ 1.22 1.04 0.08 0.15 i 0.11 20 air/ 0 .15 i ~ i 0 . 03 bottle 0.23 0.10 0.03 0.06 6 ml 2.38 i 2.33 1.9 i 0.19 1.16 i 0.23 air/- 0 .12 i 0 . 01 i 0 . 08 bottle 0 . 25 o 03 0 . 01 =
WO 9~1212~0 PC'rlDK9~100037 Table 2 ~Iaze Mea~urements Beer Beer + Beer + 25 Beer + 50 water LACU/liter I,ACU/liter Air/bottle 3 ml / 3 ml / 3 ml /
6 ml 6 ml 6 ml Initial 0 . 71 0 . 76 / 0 . 77 / 0 . 75 s haze, EBC 0.77 0.76 0.77 Final 0.77 0.85 / 0.80 / 0.80 /
haze, EBC 0.86 0.90 0.82 Table l clearly demonstrates that Laccase is able to reduce the oxygen content signif icantly within a short period of time.
Immediately a_ter bottling and prior to pasteurisation an oxygen content greater than l. 0 mg/liter is believed to form unwanted flavour in beer. The oxygen coIltent can be reduced to below the acceptable level of 0 . 2 mg/liter in l hour by the Laccase treatment, thereby reducing detrimen-tal chemical changes oi the beer during storage.
The haze measurements in Table 2 show that the Laccase treatment has no significant influence on the formation of haze particles, which might reduce the ~h -l f 1; f e of the 20 beer, when measured u~ing the quick ~hPlflife test as deE:cribed here in .
Claims (7)
1. A beer-making process, comprising a) fermenting wort into beer, and b) adding a laccase to the fermented beer so as to improve the storage stability of the beer by reducing the oxygen content.
2. A beer-making process according to claim 1, in which the laccase is a microbial laccase.
3. A beer-making process according to claim 2, in which the microbial laccase is derivable from a fungus, in particular from a fungus belonging to the subdivision Basidio-mycotina or the subdivision Ascomycotina.
4. A beer-making process according to claim 3, in which the microbial laccase is derivable from a strain of Aspergillus, Neurospora, Podospora, Botrytis, Collybia, Fomes, Lentinus, Pleurotus, Trametes, Rhizoctonia, Coprinus, Psatyrel-la, Myceliophthora, Schytalidium, Polyporus, Phlebia, Coriolus, Hygrophoropsis, Agaricus, Vascellum, Crucibulum, Myrothecium, or Sporormiella.
5. A beer-making process according to claim 4, in which the microbial laccase is derivable from T. villosa, T.versicolor or M. thermophila.
6. A beer-making process according to any of claims 1-5, wherein the amount of laccase is in the range from 1.1-1000 LACU per liter of fermented beer, preferably in the range from 1- 50 LACU per liter of fermented beer.
7. A beer-making process according to any of claims 1-6, wherein polyvinylpolypyrrolidone is added to the fermented beer.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DK120/94 | 1994-01-28 | ||
| DK12094 | 1994-01-28 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2181338A1 true CA2181338A1 (en) | 1995-08-10 |
Family
ID=8089979
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA 2181338 Abandoned CA2181338A1 (en) | 1994-01-28 | 1995-01-26 | Laccase and beer storage |
Country Status (7)
| Country | Link |
|---|---|
| EP (1) | EP0741780A1 (en) |
| CN (1) | CN1138348A (en) |
| AU (1) | AU680721B2 (en) |
| CA (1) | CA2181338A1 (en) |
| FI (1) | FI962975A (en) |
| MX (1) | MX9602923A (en) |
| WO (1) | WO1995021240A2 (en) |
Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5980956A (en) * | 1995-05-11 | 1999-11-09 | Novo Nordisk A/S | Deoxygenation of an oil product with a laccase |
| EP1122303A1 (en) * | 2000-02-01 | 2001-08-08 | Quest International Nederland Bv | Process for the production of beer having improved flavour stability |
| US20040063184A1 (en) * | 2002-09-26 | 2004-04-01 | Novozymes North America, Inc. | Fermentation processes and compositions |
| EP1657300A1 (en) † | 2004-11-10 | 2006-05-17 | N-Zyme BioTec GmbH | Beverages having reduced prolamine content and their preparation method |
| AU2007222359B2 (en) * | 2006-03-07 | 2012-05-10 | Novozymes A/S | Beer-brewing method |
| EP2358644A1 (en) * | 2008-11-18 | 2011-08-24 | Novozymes A/S | Enzyme-assisted effluent remediation |
| MX2015006915A (en) * | 2012-12-11 | 2015-09-16 | Dsm Ip Assets Bv | Preparation of a stable beverage. |
| CN105886178A (en) * | 2016-06-21 | 2016-08-24 | 淮阴师范学院 | Method for increasing sugar yield of malt by means of laccase pretreatment |
| CN109370819A (en) * | 2018-12-11 | 2019-02-22 | 唐国文 | A kind of spicy appetizing beer and preparation method thereof containing star anise extract |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3366483A (en) * | 1966-09-26 | 1968-01-30 | Baxter Laboratories Inc | Chillproofing fermented malt beverages with extracts of the growth products of mold microorganisms |
| US3770454A (en) * | 1971-12-21 | 1973-11-06 | Chillproofing of fermented malt beverages | |
| US4181742A (en) * | 1977-04-13 | 1980-01-01 | Asahi Breweries, Ltd. | Method of preventing gushing of packaged beer |
| FR2435523A1 (en) * | 1979-06-07 | 1980-04-04 | Unibra Sa | PROCESS FOR PRODUCING COLLOIDALLY STABLE BEER |
| US4652452A (en) * | 1985-02-11 | 1987-03-24 | Calgene, Inc. | Oxalic acid removal in beer production |
| US4996073A (en) * | 1989-08-29 | 1991-02-26 | Oxyrase, Inc. | Method and composition for removing oxygen from solutions containing alcohols and/or acids |
| JP2858875B2 (en) * | 1990-05-23 | 1999-02-17 | サントリー株式会社 | Alcohol production method |
-
1995
- 1995-01-26 CN CN 95191175 patent/CN1138348A/en active Pending
- 1995-01-26 MX MX9602923A patent/MX9602923A/en not_active IP Right Cessation
- 1995-01-26 CA CA 2181338 patent/CA2181338A1/en not_active Abandoned
- 1995-01-26 AU AU15324/95A patent/AU680721B2/en not_active Ceased
- 1995-01-26 WO PCT/DK1995/000037 patent/WO1995021240A2/en not_active Application Discontinuation
- 1995-01-26 EP EP95906907A patent/EP0741780A1/en not_active Withdrawn
-
1996
- 1996-07-26 FI FI962975A patent/FI962975A/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| FI962975A0 (en) | 1996-07-26 |
| CN1138348A (en) | 1996-12-18 |
| AU680721B2 (en) | 1997-08-07 |
| EP0741780A1 (en) | 1996-11-13 |
| WO1995021240A2 (en) | 1995-08-10 |
| AU1532495A (en) | 1995-08-21 |
| MX9602923A (en) | 1997-06-28 |
| WO1995021240A3 (en) | 1995-10-26 |
| FI962975A (en) | 1996-07-26 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Lewis et al. | Essays in brewing science | |
| US5387425A (en) | Method and composition for enhancing foam properties of fermented malt beverages | |
| RU2422501C2 (en) | Brewage method | |
| Stewart | The chemistry of beer instability | |
| EP2931869B1 (en) | Preparation of a stable beverage | |
| AU680721B2 (en) | Laccase and beer storage | |
| AU773988B2 (en) | Process for the production of beer having improved flavour stability | |
| US20100055236A1 (en) | Method for Making Beer | |
| WO2010123026A1 (en) | Sparkling alcoholic drink and method for producing same | |
| Pickering et al. | The production of reduced-alcohol wine using glucose oxidase-treated juice. Part II. Stability and SO2-binding | |
| US3366483A (en) | Chillproofing fermented malt beverages with extracts of the growth products of mold microorganisms | |
| US5306634A (en) | Soluble ALDC derivative and use thereof | |
| CA1146491A (en) | Brewing | |
| Clark | NON‐BIOLOGICAL HAZE IN BOTTLED BEERS: A SURVEY OF THE LITERATURE | |
| US3749582A (en) | Chillproofing fermented malt beverages | |
| JPH01296968A (en) | Production of beer | |
| WO2023118227A1 (en) | Method for producing beer | |
| WO2023118229A1 (en) | Method for producing beer | |
| Stewart | Beer’s Nonbiological Instability |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FZDE | Discontinued | ||
| FZDE | Discontinued |
Effective date: 20020128 |