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
  • C12C7/00—Preparation of wort
  • C12C7/28—After-treatment, e.g. sterilisation
• • 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
  • C12C7/00—Preparation of wort
  • C12C7/20—Boiling the beerwort
  • C12C7/205—Boiling with hops
  • C12C7/22—Processes or apparatus specially adapted to save or recover energy

Definitions

• the invention relates to an apparatus and a method for stripping wort.
• Malt passes from a malt silo into the storage container (A) of the grist mill (B) and is comminuted in a suitable manner. This is followed by mashing (step C), refining (step D), wort boiling (step E), removal of hot trub, in particular by means of a whirlpool (step F) and cooling of the wort with the aid of a wort cooler (step G).
• DMS Dimethyl sulfide
• DMS Dimethyl sulfide
• the inactive precursor is split into DMS and an active precursor.
• the DMS is only partially expelled during the cooking process in the wort kettle or the heating process in the mash pan.
• the active precursor (precursor) DMSP which decays further during the Whirlpoolrast and then emulates free DMS again, is still present, which is disturbing for the later beer quality.
• the wort After the wort boiling, the wort is fed into the whirlpool to separate the hot trub. During the whirlpool break, the wort remains at temperatures just below the cooking temperature, which may again produce substances that can be evaporated only to a small extent. In turn, these components lead to unwanted flavors in the finished beer and impair the taste stability. Thus, e.g. during the hold time from the inactive precursor substance again DMS.
• a wort stripping apparatus in which the hot trub has already been deposited, wherein heating is provided on the side wall.
• the heater can be provided over a large area outside or inside of the side wall, or be integrated in this.
• a distributor device can then apply the wort to the heating surface in such a way that the wort runs down the heating surface.
• the wort can run off in a fine film on the heating surface.
• the DMS simulated in the whirlpool is effectively reduced without overheating the wort. Unwanted flavors can thus evaporate in a simple manner.
• Such stripping can be made very easily and inexpensively.
• Such a device is also particularly well suited for a continuous brewing process. Stripping is understood to mean the expulsion of undesirable flavorings from the wort.
• the device is designed as mash and / or wort kettle.
• Under mash pan is here a mash tun or a mash pan to understand.
• the concept of realizing the vaporization of the undesirable aroma substances by means of a frame heating system - via which wort dries down laterally - can be integrated in a mash and / or wort pan in a simple manner.
• the device is also used as a wort kettle, the wort is again fed to the wort kettle for stripping after the whirlpool.
• the device is designed as a combined mash wort kettle.
• mashing, wort boiling and stripping can be performed with one and the same device.
• Such a device is particularly suitable for small breweries with low Sudress. This also brings a reduced need for detergent and time savings.
• the device is designed as a mashing and / or wort kettle, this advantageously has an agitator and / or a circulation device, which stores the contents in the container. circulated.
• a circulation device may, for example, comprise a circulating pump which pumps the contents out of the container in a corresponding line and feeds them again.
• the stirrer and the forced flow by means of circulation reduce, for example, the fouling during wort boiling.
• the distributor device is designed as a deflection screen, in particular a double screen, which is arranged substantially in the middle region of the container and directs the wort outward in the direction of the heating surface.
• the wort could also be given from the top of a distribution screen or via a loop.
• the total evaporation can be reduced, resulting in low primary energy consumption.
• the distribution screen With the help of the distribution screen, the wort can be applied in a particularly simple manner from above the heating surfaces.
• the inwardly facing heating surface has a plurality of bumps.
• the heating surface may then have a plurality of juxtaposed and stacked inflated pockets which communicate with each other and through which a heating medium flows.
• a heating surface formed in this way allows a good heat transfer. Microturbulences on the surface can evaporate volatiles particularly well.
• such trained heating surfaces are not only advantageous for stripping, but equally advantageous for the wort cooking or mashing process, since higher heating rates are also given here and fouling can be reduced. Due to the improved heating rate, the temperature of the heating medium can be reduced, which is technologically desired and can additionally save energy.
• the device is designed as a pressure vessel for pressure and vacuum.
• the device is also applicable to wort boiling processes, which take place under vacuum or overpressure.
• the inlet of the device is connected to a whirlpool and the wort flow with a wort cooler, wherein a bypass device between the whirlpool and cooler is provided for adjusting the ratio of stripped to unscrewed wort.
• the wort is discharged at the lower end of the device so that the wort does not rise above a certain level in the container during stripping.
• the seasoning mirror is preferably located below the heating surface.
• the entire heating surface is not covered by the wort in the container, so that the wort can continuously drain over the surfaces of the heating surface. This also prevents the wort from being overburdened by the heating, which would result in the production of unwanted aroma substances again.
• the inventive method for producing wort has the following steps: mashing, refining, wort boiling, hot trub separation, stripping of volatile components from the wort and cooling the wort.
• the wort is distributed via a distributor device onto the heated side wall of a device and runs down on the heating surface. As explained above, volatile components can escape from the wort.
• the wort boiling can be carried out in a wort kettle, wherein after the hot trub separation the wort is fed again to this wort kettle and the wort kettle then serves as a stripping apparatus.
• the wort is at least temporarily directed via the distributor device to the heating surfaces. Since one and the same distributor device is suitable both for introducing and circulating wort during the wort boiling process and for applying the wort to the heating surfaces of the side walls, one and the same device can be used both for wort boiling and for stripping.
• the mashing can be carried out in a mash pan and after the hot trub separation, the wort can again be fed to the mash pan, in which case the mash pan serves for stripping.
• a combined mash and wort kettle is used, which then serves for mashing, wort boiling and stripping.
• the temperature of the heating surface is a few degrees above the cooking temperature, preferably in a range of 103 0 C to 13O 0 C, preferably 105 ° C to 115 ° C (at pressure boiling correspondingly higher, or lower in vacuum boiling). These temperature ranges are It is suitable to expel as many unwanted volatile constituents as possible without at the same time generating unwanted flavorings again.
• FIG. 3 is a perspective view of the heating surface of the device according to the invention.
• FIG. 6a shows a schematic illustration of the brewhouse process according to a first embodiment of the invention
• 6b shows a schematic representation of a second embodiment of the brewhouse process
• 6c shows a schematic representation of a third embodiment of the brewhouse process according to the invention.
• FIG. 7 in a schematic representation of a conventional brewhouse process.
• Fig. 1 shows a longitudinal section through a first embodiment of the invention.
• Fig. 1 shows a device 1 for stripping wort.
• the device 1 comprises a container 5, whose side wall 15 is preferably formed as a hollow cylinder.
• the container 5 has a hood or cover 6, in which a vapor expansion pipe 7 is provided.
• At the lower end of the container comprises a bottom 8, which is preferably tapered downwards.
• At the lowest point of the bottom 8, an inlet or outlet 13 is provided.
• a control valve 14 is arranged in the drain line.
• the device has at the bottom of an inlet 9 for wort. From the inlet 9, the inlet pipe 11a extends into the riser 11b.
• a distributor device 3 is provided at the upper end of the riser 11 b.
• the distribution device 3 is designed as a distribution screen.
• the distributor screen is a deflection screen which has at least one lower screen 4b, which has a passage for wort, through which wort passes upwards out of the riser and is distributed over the screen surface substantially radially outwards.
• the distribution device is formed as shown in Fig. 1 as a double screen.
• a second deflecting screen 4a spaced from the lower deflecting screen, is formed. This results in an annular outlet opening 28.
• the wort targeted are distributed in the direction of the side wall 15.
• a preferably substantially hollow cylindrical heater 2a, 2b is provided at least over part of the height.
• the distance between distributor device 3 and heating surface is selected such that the wort impinges on the upper region of the heating surface and can run down on the heating surface as a thin film, as indicated by the arrows.
• the distribution device 3 is arranged in the upper end region of the heater 2a, b or above the heater.
• the heater is designed as a wall (Zargenterrorism Structure) through which a heating medium flows.
• the temperature of the heating surface is about 103 0 C to 130 0 C.
• the heating surface can be heated by steam or other heating medium to the required temperatures generally above 100 0 C and preferably extends over more than 50% of the total container wall surface.
• the heater shown in FIG. 1 has at least two portions 2 a, 2 b which can be flowed on separately from one another, so that the heating surfaces can be heated independently of one another.
• the size and temperature of the different sections can be adapted to particular processes.
• seasoning is constantly released from the device via the wort process 13, so that the wort level does not rise as far as possible to the area of the heating 2a in order to allow efficient evaporation. This can be realized via the control valve or optionally a corresponding control or regulating device.
• the frame heater 2a, b is advantageously, as shown in Fig. 3 to 5, formed.
• the side wall is at least partially double-walled and has an outer wall 26a and an inner wall 26b, wherein the thickness d1 of the outer wall is stronger than the thickness d2 of the inner wall.
• the two walls 26a, b are interconnected at a plurality of connection points 25, for example, connected by welding, so that bumps between the joints arise.
• the bumps for example, take the form of a plurality of juxtaposed and stacked inflated domed pockets 24 which communicate with each other and through which the heating medium flows (inlet and outlet for the heating medium are indicated by the arrows in Figs. 1 and 2).
• this device can after the hot rub removal F, i. especially after the whirlpool can be arranged.
• a bypass device 29 is provided which comprises a bypass line with which wort can be fed directly from the whirlpool to the cooler (G). Via paths or control valves, the ratio of stripped to unscrewed wort can be adjusted.
• the wort may also be circulated through the device, i. that discharged wort is again supplied to the inlet 9, to run down several times along the heating surfaces of the heater 2a, b.
• the device 1 can thus be removed in a simple manner volatile components from the wort.
• the device shown in Fig. 1 can also be used as wort kettle.
• a bottom heating could then be provided in the region of the bottom 8, wherein additionally or alternatively, an interior or exterior cooker can be provided.
• the indoor or outdoor stove (not shown) can then further heat the wort circulating in the vessel.
• the device then also has a circulation device, for example a pump, which circulates the wort in the container 5.
• the fill level preferably rises to the top of the Heating section 2a.
• the device 17 is provided here.
• the upper end of the inlet pipe 11a is adjacent to the lower end portion of the inlet pipe 11b such that at least one suction port is formed therebetween for sucking wort from the wort stock in the container 5.
• the inlet pipe has a tapered nozzle portion at its upper end on, so that by narrowing the cross section, the velocity of the flowing wort or the dynamic pressure increases and the static pressure decreases.
• the suction opening which is formed here annular. Due to the low static pressure, wort can be sucked in from the wort supply into the standpipe 11b independently via the suction opening.
• the aspirated wort then rises together with the supplied via the inlet 9 wort in the riser upwards and runs back into the wort stock.
• the device 1 can be used both for wort boiling (step E) and for stripping.
• seasoning from the device 1 is then fed to the whirlpool for hot trub separation (step F).
• the wort is then fed again to the device 1 to evaporate volatiles.
• the wort is then fed to the cooler for cooling (step G).
• a bypass line 29 may be provided.
• FIG. 2 shows a further embodiment of the present invention, which substantially corresponds to the embodiment shown in connection with FIG. 1, but here the device is designed as a combined mash wort kettle.
• the combined mash wort kettle 10 in the lower area in addition to a stirrer 19, which has at least two driven by a drive 20 rotating blades.
• this device comprises an inlet 18 in the upper region for shot and / or mash.
• the drain 13 splits, e.g., into three lines 21, 22, 23, one of which (21) e.g. for filling and emptying of mash serves and another (23) is designed as an inlet for Generalmaische or refining wort.
• the line 22 may be e.g. serve as a seasoning process.
• the device shown in Fig. 2 thus serves for mashing, wort boiling and stripping.
• Such a device 10 may also be used as a wort pan and stripper, as explained in connection with FIG. 6b.
• the mashed wort kettle shown in FIG. 2 can be used both as a mash tun pot and as a mash pan.
• the mash is heated by the existing agitator 19 throughout the mashing process. may be mixed with the mash via the supply 18 can be supplied.
• the vessel as a mashing pan to be cooked is introduced from below, for example via line 23 and brought to the cooking temperature via the heater 2a, b and then cooked for a defined period.
• a bottom heating may also be provided.
• the refined wort is passed into a preliminary vessel (not shown) or directly into the mash wort kettle 10 (see arrow P2).
• the heating of the wort to cooking temperature thus takes place in the mash wort kettle 10.
• this can be done up to a certain temperature by means of intermediate Läuteratorizeerhitzer (not shown).
• the heating of the wort is done by the heater 2 on the side wall 15 and optionally via a floor heating.
• the wort may be introduced into the container 5 via an inlet e.g.
• the wort is then preferably passed over the wort inlet 9 and the distributor device 3.
• the homogeneity of the pan content is increased again.
• the wort After heating, the wort is boiled. Again, the energy is supplied via the Zargennature vom 2a, b and the optionally provided Bodencolor Structure.
• the wort can be removed in the lower region, for example, via the wort outlet 13 and pumped again via the inlet 9 in the direction of the distributor device 3 (pump not shown).
• the circulation of the wort over the wort distribution screen 3 during the wort boiling process a large surface is obtained, which leads to a very effective sausage vaporization.
• the total evaporation can be reduced, which increases the wort quality and saves primary energy.
• the homogeneity of the pan contents is ensured by the circulation.
• the wort is fed into the whirlpool (see arrow P3) for hot trub separation (step F).
• the wort is not sent to the wort cooler after the whirlpool, but again into the combined mash wort kettle 10, see arrow P4.
• the wort is introduced via the wort inlet 9 via the distributor device 3.
• the combined mash wort kettle is therefore used here in addition to mash pan and wort kettle as a stripping device.
• the distributor device 3 has the task here of draining the wort in a fine film on the heated frame. As the spice hits the heating surface, as described previously, the DMS replicated in the spa is effectively reduced.
• a bypass line 29 may be provided to set as described above, the ratio of stripped to unfiltered wort. After stripping, the wort then goes to the wort cooler (see P5).
• the combined mash wort kettle can also be designed as a whirlpool pan and / or additionally equipped with an indoor or outdoor stove.
• the combined mash wort device can also be used as a continuously operating system.

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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)
• Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)

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• 2008
  • 2008-11-11 DE DE102008056744A patent/DE102008056744A1/de not_active Withdrawn
• 2009
  • 2009-10-30 CN CN2009801539172A patent/CN102272283B/zh not_active Expired - Fee Related
  • 2009-10-30 CA CA2742541A patent/CA2742541A1/en not_active Abandoned
  • 2009-10-30 EP EP09751794A patent/EP2362898A2/de not_active Withdrawn
  • 2009-10-30 US US13/128,682 patent/US20120093992A1/en not_active Abandoned
  • 2009-10-30 WO PCT/EP2009/007794 patent/WO2010054755A2/de active Application Filing

Non-Patent Citations (1)

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