CN108410681B - Production method of hop distilled liquor and obtained hop distilled liquor - Google Patents
Production method of hop distilled liquor and obtained hop distilled liquor Download PDFInfo
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- WASNIKZYIWZQIP-AWEZNQCLSA-N nerolidol Natural products CC(=CCCC(=CCC[C@@H](O)C=C)C)C WASNIKZYIWZQIP-AWEZNQCLSA-N 0.000 description 1
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- 235000019633 pungent taste Nutrition 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
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- 235000013533 rum Nutrition 0.000 description 1
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- ZLWGOLLBNDIBMM-UHFFFAOYSA-N trans-nerolidol Natural products CC(C)C(=C)C(O)CCC=C(/C)CCC=C(C)C ZLWGOLLBNDIBMM-UHFFFAOYSA-N 0.000 description 1
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- ORXQGKIUCDPEAJ-YRNVUSSQSA-N xanthohumol Chemical compound COC1=CC(O)=C(CC=C(C)C)C(O)=C1C(=O)\C=C\C1=CC=C(O)C=C1 ORXQGKIUCDPEAJ-YRNVUSSQSA-N 0.000 description 1
- UVBDKJHYMQEAQV-UHFFFAOYSA-N xanthohumol Natural products OC1=C(CC=C(C)C)C(OC)=CC(OC)=C1C(=O)C=CC1=CC=C(O)C=C1 UVBDKJHYMQEAQV-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- 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
- C12C11/00—Fermentation processes for beer
-
- 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
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention provides a production method of hop distilled liquor and the obtained hop distilled liquor, belongs to the technical field of brewing of alcoholic beverages, and can solve the current situation that no hop distilled liquor exists in the market at present. The technical scheme comprises the steps of preparation of beer fermentation liquor, preparation of pretreated beer distilled liquor, ageing, dilution and blending, extraction of hops and the like. The hop distilled liquor provided by the invention is different from the existing distilled liquor, not only keeps the characteristics of distilled liquor, but also has the characteristics of the hop, and has the characteristics of the hop, slight bitter taste, fresh hop aroma and good drinkability.
Description
Technical Field
The invention belongs to the technical field of alcoholic beverage brewing, and particularly relates to a production method of a hop distilled liquor and the hop distilled liquor.
Background
The alcoholic beverage can be divided into fermented alcoholic beverage, distilled alcoholic beverage and blended alcoholic beverage, wherein the distilled alcoholic beverage is prepared from grain, potato, fruit and milk as main raw materials by fermenting, distilling and blending. Distilled liquor is the highest alcohol content in alcoholic beverages, and various distilled liquor products are created around the world due to different weathers, climates, physical and chemical properties, cultures, habits and hobbies, and mainly comprise white spirit, brandy, whisky, vodka, rum, gin, milk liquor (distilled type) and other distilled liquors.
Hops (Humulus scandens, Humulus Lupulus L.) are a climbing plant of perennial hermaphrodite plants belonging to the nettle plant family. The beer uses only female hops, which contain bitter resins, hop oils, hop polyphenols, etc., which impart bitterness and flavor to the beer while improving the stability of the beer. The hop has various medicinal functions, such as antibiosis, sedation and the like, and in recent years, the hop is found to contain xanthohumol which has other effects, such as cholesterol reduction and arteriosclerosis prevention, besides anticancer and antioxidant effects.
In China, the first world of beer production and sales is the first major country of distilled liquor production and sales, how to combine distilled liquor and hops, and research and development of novel distilled liquor with hop flavor has important significance for expanding the current product types of distilled liquor.
Disclosure of Invention
The invention provides a production method of a hop distilled liquor and the obtained hop distilled liquor, which is different from the existing distilled liquor, not only keeps the characteristics of the distilled liquor, but also has the characteristics of the hop, is cool and sweet, and has slightly bitter and fresh hop fragrance and good drinkability.
In order to achieve the above object, the present invention provides a method for producing a hop distilled liquor, comprising the steps of:
selecting malt and water as main raw materials, mixing the raw materials at a ratio of 1:3-1:4, carrying out protein resting on the malt at 50-55 ℃, and then saccharifying at 62-72 ℃;
after saccharification, filtering the saccharified mash at 73 +/-1 ℃ to obtain clear wort, boiling, adding hops or hop products in the boiling process, carrying out rotary precipitation after boiling, adding or not adding hops or hop products in the rotary precipitation process, then cooling to 8-10 ℃, simultaneously oxygenating and inoculating upper yeast or lower yeast for fermentation, and adding or not adding hops or hop products in the fermentation process to obtain beer fermentation liquor;
feeding beer fermentation liquor into a tower-type or kettle-type distiller to carry out primary atmospheric distillation at 78-95 ℃ to obtain a distilled crude product with the alcoholic strength of 20-40 vol%, then feeding the distilled crude product into the tower-type or kettle-type distiller to carry out secondary atmospheric distillation at 78-95 ℃, removing the head and tail of the distilled liquor, only collecting the body part, and obtaining the pretreated beer distilled liquor with the alcoholic strength of more than or equal to 60 vol%;
ageing the pretreated beer distilled liquor in a tank for more than 2 months, adding or not adding hops or hops products in the ageing process, and then diluting and blending the pretreated beer distilled liquor by using purified water to obtain beer distilled liquor with different alcoholic contents;
soaking hops in beer distilled liquor with different alcoholic contents according to the addition amount of 0.5-5%, filtering after 24-36 h, and blending according to the addition amount of 0-1% of high fructose syrup to obtain the hop distilled liquor with different alcoholic contents.
Preferably, malt and water are selected as main raw materials, rice, corn or syrup is selected as auxiliary materials, and the raw materials and the water are mixed according to the material-water ratio of 1:3-1: 4; wherein, when rice or corn is used as adjuvant, the adjuvant is pulverized, mixed with slurry, gelatinized at 80-90 deg.C, and saccharified with malt after protein stop.
Preferably, inoculating the above yeast with oxygen to obtain Ale beer, fermenting at 16-20 deg.C for 15-25 days; inoculating oxygen to the yeast to obtain Lager beer, fermenting at 8-13 deg.C for 15-25 days.
Preferably, the Ale beer has a wort concentration of 10.9-14.5 ° P, an alcoholic strength of 4.5-7.0% vol, and a bitter taste of 6-60 EBC; the concentration of the original wort of the Lager beer is 10-21P degrees, the alcoholic strength is 4-10 vol percent, and the bitter taste quality is 10-30 EBC.
Preferably, the foreshot accounts for 1-10% of the total volume, the feints accounts for 5-10% of the total volume, and the wine body with the alcoholic strength of more than or equal to 60% vol accounts for 80-94% of the total volume.
Preferably, the hop or hop product used in boiling, whirlpool precipitation, fermentation, ageing is bitter, scented or combination bitter and scented, selected from one or more of Qingdao Dahua, Zaoyanghua, Hallertauer trade, Tettanger, Hersbrucker, Herkules, Cascade, Citra, Saaz, Herkules, Magnum, EK Golding, Perle, Tettnanger, Nugget, Spalter Select and Northern Brewer.
The invention also provides the hop distilled liquor produced by the production method of the hop distilled liquor of any technical scheme.
Preferably, the alcoholic strength of the hop distilled liquor is 10% vol to 60% vol, preferably 20% vol to 40% vol, more preferably 30% vol to 40% vol.
Compared with the prior art, the invention has the advantages and positive effects that:
the hop distilled liquor product provided by the invention is different from the existing distilled liquor, not only has the characteristics of distilled liquor, but also has the characteristics of the hop, and has the characteristics of cold and sweet hop, and the hop distilled liquor product has slightly bitter and fresh hop fragrance and good drinkability.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The embodiment of the invention provides a production method of beer distilled liquor, which comprises the following steps:
s1: selecting malt and water as main raw materials, mixing the raw materials at a ratio of 1:3-1:4, carrying out protein resting on the malt at 50-55 ℃, and then saccharifying at 62-72 ℃.
In the step, main raw materials can be independently saccharified after being treated, and rice, corn or syrup can also be used as auxiliary materials for saccharification. Wherein, when rice or corn is used as adjuvant, the adjuvant is pulverized, and then mixed with syrup to gelatinize at 80-90 deg.C, and then saccharified with malt after protein resting. The saccharification process can be adjusted by a person skilled in the art according to the actual production situation.
S2: after saccharification, filtering the saccharified mash at 73 +/-1 ℃ to obtain clear wort, boiling, adding hops or hop products in the boiling process, carrying out rotary precipitation after boiling, adding or not adding hops or hop products in the rotary precipitation process, then cooling to 8-10 ℃, simultaneously oxygenating and inoculating upper yeast or lower yeast for fermentation, and adding or not adding hops or hop products in the fermentation process to obtain beer fermentation liquor;
the beer fermentation liquor obtained in the steps not only contains the bitter components of wheat flavor and hops, but also contains the aroma components of the hops, and can lay the first preparation for obtaining the beer distilled liquor with the expected taste through subsequent distillation. In the above process, the boiling time is about 1 hour, and a small amount of syrup may be added after the boiling to adjust.
S3: the beer fermentation liquor is sent into a tower type or kettle type distiller to be distilled at normal pressure for the first time at 78-95 ℃ to obtain a distilled crude product with the alcoholic strength of 20-40 vol%, then the distilled crude product is sent into the tower type or kettle type distiller to be distilled at normal pressure for the second time at 78-95 ℃, the distilled foreshot and the distilled tail are removed, only the wine body part is collected, and the pretreated beer distilled wine with the alcoholic strength of more than or equal to 60 vol% is obtained.
In the step, on the basis of obtaining different types of beer fermentation liquids, different distillation equipment is used, so that the pretreated beer distilled liquor products with different flavors can be obtained. After the secondary atmospheric distillation process is optimized, the pretreated beer distilled liquor with high alcoholic strength can be obtained, the aim of effectively reducing the content of aldehydes and higher alcohol substances can be achieved, and the phenomenon of top-end after drinking is avoided. And compared with vacuum low-pressure distillation, atmospheric distillation can make the flavor substance content richer and the alcohol ester content higher.
S4: ageing the pre-treated beer distilled liquor in a tank for more than 2 months, adding or not adding hops or hops products in the ageing process, and then diluting and blending the pre-treated beer distilled liquor by using purified water to obtain the beer distilled liquor with different alcoholic contents.
In the step, the problem of pungency of the new beer of the distilled beer can be effectively solved through aging, and the beer of the distilled beer has a cool and tasty mouthfeel and good drinkability.
S5: soaking hops in beer distilled liquor with different alcoholic contents according to the addition amount of 0.5-5%, filtering after 24-36 h, and blending according to the addition amount of 0-1% of high fructose syrup to obtain the hop distilled liquor with different alcoholic contents.
In the step, the effective components in the hops can be extracted by soaking the hops, and finally the hop distilled liquor product with hop flavor substances is obtained.
In a preferred embodiment, the above yeast is inoculated in oxygen to obtain Ale beer, the fermentation temperature is 16-20 ℃, and the fermentation time is 15-25 days; inoculating oxygen to the yeast to obtain Lager beer, fermenting at 8-13 deg.C for 15-25 days. In this example, the fermentation temperatures and times when different fermentation yeasts were added were listed, which was beneficial to the overall process control. It should be noted that the examples are given only for the fermentation temperature and time of the beer, and those skilled in the art can make appropriate adjustments within the above range according to actual conditions.
In a preferred embodiment, the Ale beer has a wort concentration of 10.9-14.5 ° P, an alcoholic strength of 4.5-7.0% vol, and a bittering quality of 6-60 EBC; the concentration of the original wort of the Lager beer is 10-21P degrees, the alcoholic strength is 4-10 vol percent, and the bitter taste quality is 10-30 EBC. In a further alternative embodiment, the 20 ° P Lager beer is preferably used because it is a high gravity beer, which is advantageous for increasing the alcohol content of the distilled base liquor and lowering the distillation boiling point, thereby reducing the content of high boiling point substances such as higher alcohols in the product and increasing the alcohol content of the product to 70% vol or more.
In a preferred embodiment, the pre-treated beer still has an alcohol content of 70% vol or more. When the alcoholic strength of the pretreated beer distilled liquor is improved to more than 70, the impurities in the liquor can be effectively reduced, and the liquor is cleaner.
In a preferred embodiment, the wine head accounts for 1% -10% of the total volume, the wine tail accounts for 5% -10% of the total volume, and the wine body with the alcoholic strength of more than or equal to 60% vol accounts for 80% -94% of the total volume. The distillation process adopted by the embodiment can keep the faint scent of the beer to the maximum extent, and simultaneously can keep the wine body with absolute advantage volume, thereby being beneficial to being used in large-scale industrial production.
In a preferred embodiment, the hop or hop preparation used in boiling, whirlpool, fermentation, ageing is bitter, scented or combination bitter and scented, selected from one or more of the group consisting of Qingdao, Zaoyanghua, Hallertauer trade, Tettanger, Hersbrucker, Herkules, Cascade, Citra, Saaz, Herkules, Magnum, EKGolding, Perle, Tettnanger, Nugget, Spalter Select and Northern Brewer. The present embodiment is not limited to the kind of hops listed in the above embodiments, but may be other kinds that can be reasonably and alternatively used, as will be familiar to those skilled in the art.
The embodiment of the invention also provides the hop distilled liquor produced by the production method of the hop distilled liquor. The hop distilled liquor product provided by the invention is different from the existing distilled liquor, not only keeps the characteristics of distilled liquor, but also has the characteristics of the hop, is cold and sweet, has slightly bitter and fresh hop fragrance and has good drinkability.
In a preferred embodiment, the alcoholic strength of the hop distilled liquor is between 10% vol and 60% vol, preferably between 20% vol and 40% vol, more preferably between 30% vol and 40% vol. In this embodiment, after diluting and blending the pre-treated beer distilled liquor with purified water and then immersing the pre-treated beer distilled liquor into hops, a series of different alcoholic strength hops distilled liquor can be obtained, for example, the multi-alcohol hops distilled liquor can comprise 10% vol, 14% vol, 28% vol, 38% vol, 40% vol, 43% vol, 46% vol, 52% vol, 53% vol, 60% vol and the like.
In order to more clearly and specifically describe the method for preparing the hop distilled spirit and the resulting hop distilled spirit according to the embodiments of the present invention, the following description will be given with reference to specific examples.
Example 1
Using barley malt and water as main raw materials, and performing crushing → saccharification → filtration → boiling (hops or hop extract is required to be added) → rotary precipitation → cooling → oxygenation → adding subsurface yeast → fermentation → obtaining 11 ℃ P Lager beer.
Taking 11-degree P Lager beer, distilling twice by using a tower distiller to prepare a pretreated beer distilled liquor product with the alcoholic strength of 86% vol, ageing for more than 2 months, diluting to 10% vol, adding 0.5% hops and 0% fructose syrup, and blending to obtain the hop distilled liquor product.
Example 2
Taking 11-degree P Lager beer, distilling twice by using a tower distiller to prepare a pretreated beer distilled liquor product with the alcoholic strength of 86% vol, ageing for more than 2 months, diluting to 30% vol, adding 2% hops and 0.5% fructose syrup, and blending to obtain the hop distilled liquor product.
Example 3
Barley malt and water are used as main raw materials, and the beer with the alcohol content of 11 ℃ is obtained through crushing → saccharification → filtration → boiling (hops or hop extract is required to be added) → rotary precipitation → cooling → oxygenation → addition of upper yeast → fermentation → the beer with the alcohol content of 11 ℃ is obtained.
Taking 11-degree P Ale beer, distilling twice by using a tower distiller to prepare a pretreated beer distilled liquor product with the alcoholic strength of 86% vol, ageing for more than 2 months, diluting to 20% vol, adding 2% hops and 0.5% fructose syrup, and blending to obtain the hop distilled liquor product.
Example 4
Taking 11-degree P Ale beer, distilling twice by using a tower distiller to prepare a pretreated beer distilled liquor product with the alcoholic strength of 86% vol, ageing for more than 2 months, diluting to 60% vol, adding 5% hops and 1% fructose and glucose syrup, and blending to obtain the hop distilled liquor product.
Hop flavor detection
TABLE 1 measurement of hop oil content of a part of hops used in examples 1 to 4 (hop-aroma derived from hop oil)
| Hop varieties | Hop oil content ml/100g |
| Hersbrucker | 0.5-1.0 |
| Tettnanger | 0.5-0.9 |
| Spalter Slecect | 0.6-0.9 |
| Tradition | 0.5-1.0 |
| Magnum | 1.6-2.6 |
| Perle | 0.5-1.5 |
| Herkules | 1.6-2.4 |
| Citra | 2.2-2.8 |
As can be seen from the data in Table 1, the hops used in the examples of the present invention contain hop aroma.
Detection of hop aroma substances in hop distilled liquor
TABLE 2 detection results of hop aroma in products of examples 1-4
| Hop aroma (mu g/L) | Example 1 | Example 2 | Example 3 | Example 4 |
| Myrcene | 6.22 | 74.69 | 49.79 | 248.96 |
| R- (-) -linalool | 5.67 | 68.08 | 45.39 | 226.94 |
| S- (+) -linalool | 0.55 | 6.57 | 4.38 | 21.91 |
| Alpha-terpineol | 0.38 | 4.62 | 3.08 | 15.40 |
| Nerol | 0.93 | 11.16 | 7.44 | 37.19 |
| S- (+) -citronellol | 0.19 | 2.33 | 1.55 | 7.75 |
| R- (-) -citronellol | 3.85 | 46.19 | 30.79 | 153.96 |
| Geraniol | 0.73 | 8.81 | 5.87 | 29.37 |
| Citronellyl acetate | 10.90 | 130.78 | 87.19 | 435.93 |
| Humulene | 32.70 | 392.37 | 261.58 | 1307.91 |
| Nerolidol | 12.60 | 151.24 | 100.83 | 504.13 |
| Trans-nerolidol | 0.42 | 4.99 | 3.33 | 16.63 |
| Pillared olefin oxide | 2.86 | 34.30 | 22.87 | 114.33 |
| Humulene oxide II | 7.89 | 94.72 | 63.15 | 315.75 |
As can be seen from the data in Table 2, the distilled liquor product of hops prepared in the example of the present invention contains the aroma substances in the hops
Evaluation of flavor
The results of the flavor evaluation of the distilled liquor of hops obtained in examples 1 to 4 are shown in Table 3.
TABLE 3 evaluation results of the flavor of the hop distilled liquor products obtained in examples 1 to 4
The results in table 3 show that the hop distilled liquor provided by the embodiment of the invention is different from the existing distilled liquor, not only retains the characteristics of distilled liquor, but also has the characteristics of clearness and sweetness, has the hop, has slightly bitter and fresh hop aroma and has good drinkability.
Claims (8)
1. The production method of the hop distilled liquor is characterized by comprising the following steps:
selecting malt and water as main raw materials, mixing the raw materials at a ratio of 1:3-1:4, carrying out protein resting on the malt at 50-55 ℃, and then saccharifying at 62-72 ℃;
after saccharification, filtering the saccharified mash at 73 +/-1 ℃ to obtain clear wort, boiling, adding hops or hop products in the boiling process, carrying out rotary precipitation after boiling, adding or not adding hops or hop products in the rotary precipitation process, then cooling to 8-10 ℃, simultaneously inoculating subsurface yeast with oxygenation to obtain Lager beer, and adding or not adding hops or hop products in the fermentation process to obtain beer fermentation liquor, wherein the concentration of the original wort of the Lager beer is 10-21 DEG P, the alcoholic strength is 4-10 vol% and the bitter taste is 10-30 EBC;
feeding beer fermentation liquor into a tower-type or kettle-type distiller to carry out primary atmospheric distillation at 78-95 ℃ to obtain a distilled crude product with the alcoholic strength of 20-40 vol%, then feeding the distilled crude product into the tower-type or kettle-type distiller to carry out secondary atmospheric distillation at 78-95 ℃, removing the head and the tail of distilled liquor, and only collecting the body part to obtain the pretreated beer distilled liquor with the alcoholic strength of more than or equal to 60 vol%, wherein the head accounts for 1-10% of the total volume, the tail accounts for 5-10% of the total volume, and the body with the alcoholic strength of more than or equal to 60 vol accounts for 80-94% of the total volume;
ageing the pretreated beer distilled liquor in a tank for more than 2 months, and then diluting and blending the pretreated beer distilled liquor by using purified water to obtain beer distilled liquor with different alcoholic contents;
soaking hops in beer distilled liquor with different alcoholic contents according to the addition amount of 0.5-5%, filtering after 24-36 h, and blending according to the addition amount of 0-1% of high fructose syrup to obtain the hop distilled liquor with different alcoholic contents.
2. The production method according to claim 1, characterized in that malt and water are selected as main raw materials, rice, corn or syrup is selected as auxiliary materials, and the raw materials and the water are mixed according to a material-to-water ratio of 1:3-1: 4; wherein, when rice or corn is used as adjuvant, the adjuvant is pulverized, mixed with slurry, gelatinized at 80-90 deg.C, and saccharified with malt after protein stop.
3. The method according to claim 1, wherein the Lager beer is obtained by inoculating the subsurface yeast with oxygen at a fermentation temperature of 8-13 ℃ for 15-25 days.
4. The method of claim 1, wherein the hop or hop preparation used in boiling, whirlpool precipitation, fermentation, aging is bitter, savoury or combination bitter and savoury, and is selected from one or more of the group consisting of Qingdao flower, Zanthoxylum, Hallertauer trade, Tettanger, Hersbrucker, Herkules, Cascade, Citra, Saaz, Herkules, Magnum, EK gold, Perle, Tettnanger, Nugget, Spalter Select and Northern Brewer.
5. A hop distilled liquor produced by the production method for hop distilled liquor according to any one of claims 1 to 4.
6. The hop distilled spirit according to claim 5, wherein the alcoholic strength of the hop distilled spirit is from 10% vol to 60% vol.
7. The hop distilled spirit according to claim 6, wherein the alcoholic strength of the hop distilled spirit is between 20% vol and 40% vol.
8. The hop distilled spirit according to claim 7, wherein the alcoholic strength of the hop distilled spirit is between 30% vol and 40% vol.
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| CN109504575A (en) * | 2018-09-22 | 2019-03-22 | 邱顺权 | A kind of manufacturing method of Spirit |
| CN109181921A (en) * | 2018-10-16 | 2019-01-11 | 青岛啤酒股份有限公司 | Alcohol ester coordination type whole wheat Pilsen malt formula, gained beer and preparation method thereof |
| CN109181924B (en) * | 2018-10-16 | 2020-12-01 | 青岛啤酒股份有限公司 | Alcohol ester coordinated type wholewheat pearson beer and preparation method thereof |
| WO2021223273A1 (en) * | 2020-05-06 | 2021-11-11 | 成都兴泰智高生物科技有限公司 | Purine-removed beer-flavored alcoholic beverage |
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| CN87101027A (en) * | 1987-04-30 | 1988-11-09 | 上海技术师范学院 | A kind of process for producing alcohol-free or low alcohol beer |
| JPH07135953A (en) * | 1993-11-15 | 1995-05-30 | Yuuu Kikaku:Kk | Method for brewing new liquor containing hop |
| KR101179092B1 (en) * | 2003-12-11 | 2012-09-03 | 산토리 홀딩스 가부시키가이샤 | Fermented malt beverage |
| CN100412185C (en) * | 2007-02-09 | 2008-08-20 | 山东轻工业学院 | Non-alcohol beer base-material and method of preparing non-alcohol beer |
| JP5764308B2 (en) * | 2010-09-16 | 2015-08-19 | 松谷化学工業株式会社 | Method for improving taste quality of alcoholic beverages and beer flavored beverages |
| CN102154070A (en) * | 2010-12-27 | 2011-08-17 | 北京燕京啤酒股份有限公司 | Method for preparing alcoholic beverages from non-alcoholic beer distilled spirit |
| CN102220194A (en) * | 2011-05-13 | 2011-10-19 | 中国食品发酵工业研究院 | Beer with rich hops aroma and production method thereof |
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