DE391738C - Method and device for the production of carbonated liquids, such as Berlin wheat beer o. - Google Patents

Description

Process and device for the production of carbonated liquids, like Berliner Weißbier or the like. To Berliner Weißbier or various others strong To make carbonated beers ready to drink, so-called young and old beers, also called output, mixed in a certain ratio and filled into bottles. The beer now undergoes secondary fermentation on the bottle, with that in the young beer yeast contained in the extract fermented in the beer and carbonated and Alcohol transforms. During this transformation process develops on the bottle a carbonic acid pressure of about 3 atm.

It has already been suggested that the beer should not be in the bottle, but to subject it to secondary fermentation in a fermentation tank and mature there completely allow. In the proposed method, this beer was then removed from the fermentation tank passed through a filter and with the pressure it assumed in the fermentation tank had, namely about 3 atm., filled into bottles or transport barrels under counter pressure.

Another method is to remove the beer from the fermentation tank after it is passed through a filter, completely from the pressure of resting on it 3 atm. be relieved so that, it is filled openly on bottles or transport barrels will.

The two methods have the following disadvantages. First, by the filter largely removed the lactic acid bacteria and fine yeast from the beer, so that it loses its specific wheat beer character. It also tastes good Beer in the case of the perfect Relief especially stale and has more of the character of a lemonade than that of a beer.

When filling into bottles under a counter pressure of 3 atm. will retain the disadvantage associated with the now common procedure, that so heavily loaded bottles are already at the filling machine and also during it storage at the host, e.g. B. as a result of rapid temperature change, or during transport overseas, which is particularly important with today's bottle price falls and excludes a transport overseas. Wheat beer under such a high eruck also foams particularly so that it is difficult to dispense what the M irt prevents from taking over the sales of wheat beer at all.

In order to promote the use of the wholesome wheat beer, above all The present invention also makes it possible to export overseas proposed a method by means of which the aforementioned disadvantages are avoided and still produces a long-lasting drink with a specific wheat beer taste will. This is done by the fact that the beer from the fermentation tank afterwards without filtration a pressure reduction to about i 1/2 atm. bottled under this pressure becomes, with the first particularly high yeast content only at the beginning of the bottling process Liquid is drained into a flow vessel.

Apparatus for carrying out the method is shown in the enclosed document Example drawing illustrates.

According to the present method, a fermentation tank i of a Air accumulator 2 with any compressor 3 from under a pressure of about 3 atm. set. It is essential that a filter 5 is switched on in the air line 4. so that only completely pure and, if possible, bacteria-free air into the inside of the fermentation tank to get there. Any line 6 is provided for Jpngbier and Altbier to be able to bring into the container. A fitting can be provided which can consist of an adjustable safety valve 7 and a pressure gauge 8, so that the pressure in the fermentation tank can be precisely adjusted and controlled.

Instead of a special fermentation tank, a storage barrel can also be used which is equipped with the appropriate fittings and the withstands the required operating pressure.

: Now that the beer has reached the necessary maturity on the fermentation tank it is bottled. An ordinary counter pressure filler is used for this 9 or a combined filling and corking machine is used, which apparatus is based on each i 1/2 to 2 atm. can be set.

It is essential that in the line io between pressure filler 9 and fermentation tank i a feed vessel ii and a reducing valve 12 are switched on. On the flow vessel a three-way valve 13 and a sampling valve 1.4 are attached. The line io ends in the interior of the container i expediently a little above the bottom of the container. For filling a stopcock 15 is attached in the line io. The working method is now as follows: The fermentation tank i is connected from below by means of the pipeline io to the flow vessel ii, on which the three-way valve 13 is connected. Before starting filling the flow vessel and the line from the fermentation tank to the reducing valve are Compressed air is put under the same pressure as it is on the fermentation tank. the Line from the reducing valve to the filler and the filler itself is pressurized by 1.5 atm. set. Now the air line from the compressor to the fermentation tank is opened and with the compressor the same pressure as it is on the fermentation tank is kept, then you open the drain cock of the fermentation tank and the beer enters the flow vessel a. Through a sight glass or by taking samples on the sample tap 14 you can tell whether the beer is running smoothly. The three-way cock is then turned on, and that Beer goes through the reducing valve to the filler.

The beer produced by this process makes almost none Secondary fermentation is more thorough and can therefore be kept indefinitely.

If you fill such beers with a combined filling and corking machine, This means that the beer can be exported overseas without the hassle of pasteurizing it use.

Claims (1)

PATENT CLAIM Process for the production of carbonated Liquids, such as Berlin wheat beer and the like, with which old and young beer in one Mixed fermentation tanks are left to complete fermentation, characterized in that that the ripe beer after draining the yeast-containing part in a flow vessel approximately: 11/2 atm. relaxed and avoiding any filtration under this Pressure on bottles is filled.