CN101709257A

CN101709257A - Deep beer storage technology and application thereof

Info

Publication number: CN101709257A
Application number: CN200910214243A
Authority: CN
Inventors: 张永志; 周秋娥
Original assignee: Zhaoqing Blue Ribbon Beer Co Ltd
Current assignee: Zhaoqing Blue Ribbon Beer Co Ltd
Priority date: 2009-12-28
Filing date: 2009-12-28
Publication date: 2010-05-19

Abstract

The invention discloses a deep beer storage technology which is in the beer storage stage of brewing to ensure the beer to be contacted with oak. The invention increases the contact between the oak and the beer in the beer storage stage. The wood scent of the oak is slowly released in the beer and the organic substances in the vat can ensure slow after-ripening of the beer to form unique beer flavor, thus obviously improving the beer taste.

Description

Deep beer storage technology and application thereof

Technical field

The present invention relates to beer and make the storage wine stage process in field, particularly brewage.

Technical background

Beer is to be main raw material with Fructus Hordei Germinatus, water, adds hops (comprising hop product), forms through the yeast fermentation brew, contain dioxy flower carbon, blistered, the fermented wine of low-alcoholic.

Existing as shown in Figure 1 process for beer production, conventional storage is ripe after drinking to be that beer is cooled to below 0 ℃, change in stainless steel or the enamelled liquor storage vessel, place storage wine indoor, reserve temperature is generally at-1～1 ℃, its objective is to make beer flavor maturation gradually, the suspended matter (mixture of yeast cell, protein, hop resin and polyphenol etc.) in the beer settles down gradually simultaneously, wine is become relatively clarify.

Existing method is simple to operate, but has certain shortcoming: at first be act on more single, main clarifying beer; Next is that the beer flavor raising is not obvious, is that the beer flavor uniqueness is not strong once more.

Summary of the invention

For addressing the above problem, the purpose of this invention is to provide a kind of deep beer storage technology, it can not only be for beer provides tangible oak flavor, and can brew mellow, mellow and full, coordinate, unique beer gives off a strong fragrance.

The object of the present invention is achieved like this: a kind of deep beer storage technology is characterized in that: in the storage wine stage of brewage, beer is contacted with oak.

The described storage wine stage comprises following sequential steps: (1) stainless steel or the storage of enamel wine storing jar are ripe after drinking; (2) oak barrel storage wine.

The described storage wine stage comprises following sequential steps: (1) stainless steel or the storage of enamel wine storing jar are ripe after drinking; (2) make beer flow into another stainless steel that is added with the oak bits or enamel wine storing jar continuation storage wine.

The present invention contacts with beer at the increase oak in beer storage wine stage, and the banksia rose of oak is releived and is released in the wine, and the organism mass-energy in the wooden barrel is releived the beer after-ripening, forms unique beer flavor, and the beer taste is significantly improved.

Description of drawings

Fig. 1 is the process for beer production schema of prior art;

Fig. 2, the 3rd uses process for beer production schema of the present invention.

Embodiment

The present invention is a kind of deep beer storage technology, and it makes beer contact with oak in the storage wine stage of brewage.

Embodiment 1

The storage wine stage in brewage comprises following sequential steps: (1) storage is ripe after drinking: store wine 10-20 days at traditional stainless steel or enamel wine storing jar; (2) oak barrel storage wine is wherein store the wine temperature and is controlled at-1.5～1 ℃, at least one week of storage time, sealed cans and handles.Storage time according to how many degree of oak taste is determined.

Blend by step (3) at last, make unanimities such as fragrance, taste, reach beer smell uniqueness, mellow, mellow and full, the purpose coordinated.

Production unit needs to increase oak barrel and storage wine chamber on the existing equipment basis.

Use the process for beer production of present embodiment and see Fig. 2, wherein

Raw material pulverizing: raw materials such as Fructus Hordei Germinatus are crushed to the degree of grinding that is suitable for the saccharification operation by pulverizer respectively.

Saccharification: the Fructus Hordei Germinatus of pulverizing is dropped into acid adjustment, thermoregulated brewageing in the water that feeds intake, mix, after decomposing for some time through 45～52 ℃ protein, be warmed up to 62～72 ℃ and carry out saccharification, during saccharification, effect by enzyme is hydrolyzed to the carbohydrate of fermentability with the starch in the raw material, finally forms wheat juice wine with dregs.

Wort filtration: through filtration unit,, form more limpid wheat juice with removals such as wheat skin in the wheat juice wine with dregs and undissolved protein.

Wort boiling: can reach deactivating enzyme, the sterilization of wheat juice, protein denaturation and flocculation sediment through boiling, determine effect such as wort concentration.

The clarification of circling round: through the effect of high speed centrifugation power, the protein of the flocculation sediment in the wheat juice is separated with the hops slag, form limpid typing wheat juice.

The cooling of wheat juice: through overcooling, pyritous wheat juice is cooled to the temperature of suitable barms breeding and fermentation, and adds the needed oxygen of yeast growth for wheat juice, add yeast simultaneously.

Fermentation: yeast utilizes the carbohydrate in the wheat juice to breed and ferment, and forms the flavour substances of alcohol, CO2 and beer, ferment middle, yeast gradually with the beer layering.Fermentation divides foaming phase, high bubble phase, the bubble phase that falls, bubble to cover the formation phase, and general fermentation needs 5～10, and the beer after the fermentation is called bright beer, and bitter taste is strong, rough taste, and CO2 content is low, should not drink.

Store ripe after drinking: in order to make the bright beer after-ripening, after needing to be cooled to beer about 0 ℃, send into wine storing jar (bulk fermentation then continues in the big fermentor tank in the cylinder awl end) and store for some time.Precipitation gradually such as residual yeast, cold sludge in the wine liquid during this period, beer is clarified gradually, and local flavor is ripe, suitable for drinking gradually.

Oak barrel storage wine: beer is contacted with oak long-time (1 week) at least, and the banksia rose of oak is releived and is released in the wine, and the organism mass-energy in the wooden barrel is releived the beer after-ripening.

Blend: there are certain difference in the fragrance and the taste of the storage wine of different batches, and the storage wine that fragrance is different with taste mix in certain proportion, thereby can make the finished beer fragrance of different batches more consistent with taste.

Beer filtration: in order to make the transparent commodity that become of clarify beer, and prolong shelf time of beer, cold sludges such as the yeast in the removal beer, protein are filtered in effects such as absorption that need be by filter, interception to beer.

Beer packed: in order consuming conveniently, beer filling to be gone in the bottle (or jar), to offer the human consumer.

Embodiment 2

Use the process for beer production of present embodiment and see Fig. 3.

Production unit adopts existing equipment to get final product.

Present embodiment is on original production technique, adds the oak bits of various dose in another traditional stainless steel or enamel wine storing jar.The wood chip addition generally is less than 1.5% (m/m) and gets final product, and storage wine temperature is controlled at-1.5～1 ℃, at least one week of storage time, sealed cans and handles.Wood chip addition, storage time etc. should cooperate control, according to how many degree of oak taste determine.

Claims

1. a deep beer storage technology is characterized in that: in the storage wine stage of brewage, beer is contacted with oak.

2. deep beer storage technology according to claim 1 is characterized in that: the described storage wine stage comprises following sequential steps: (1) stainless steel or the storage of enamel wine storing jar are ripe after drinking; (2) oak barrel storage wine.

3. deep beer storage technology according to claim 2 is characterized in that: described step (2) adopts in the oak barrel storage wine, and storage wine temperature is controlled at-1.5～1 ℃, at least one week of storage time, sealed cans and handles.

4. deep beer storage technology according to claim 2 is characterized in that: described step (2) adopts the oak barrel storage after drinking, comprises that also step (3) blends, and makes beer fragrance, taste unanimity.

5. application rights requires the process for beer production of the described deep beer storage technology of arbitrary claim in 2～4, it is characterized in that comprising following sequential steps: (1) raw material pulverizing; (2) saccharification; (3) wort filtration; (4) Wort boiling; (5) clarification of circling round; (6) wheat juice cooling; (7) fermentation; (8) storage is ripe after drinking; (9) oak barrel storage wine; (10) filter; (11) beer packed.

6. process for beer production according to claim 5 is characterized in that: step is blent between filtering in addition in described step (9) oak barrel storage wine and (10).

7. deep beer storage technology according to claim 1 is characterized in that: the described storage wine stage comprises following sequential steps: (1) stainless steel or the storage of enamel wine storing jar are ripe after drinking; (2) make beer flow into another stainless steel that is added with the oak bits or enamel wine storing jar continuation storage wine.

8. deep beer storage technology according to claim 7 is characterized in that: oak consider to be worth doing in beer addition by mass percentage concentration be calculated as and be less than 1.5%, storage wine temperature is controlled at-1.5～1 ℃, at least one week of storage time, sealed cans and handles.

9. application rights requires the process for beer production of the described deep beer storage technology of arbitrary claim in 7～8, it is characterized in that comprising following sequential steps: (1) raw material pulverizing; (2) saccharification; (3) wort filtration; (4) Wort boiling; (5) clarification of circling round; (6) wheat juice cooling; (7) fermentation; (8) storage of stainless steel or enamel wine storing jar is ripe after drinking; (9) add oak bits storage wine in another stainless steel or enamel wine storing jar; (10) filter; (11) beer packed.

10. process for beer production according to claim 9 is characterized in that: described step (9) is blent step in addition between another stainless steel or enamel wine storing jar interpolation oak bits storage wine and (10) filtration.