EP3497200A1

EP3497200A1 - Method for producing beer

Info

Publication number: EP3497200A1
Application number: EP17751710.9A
Authority: EP
Inventors: Konrad MÜLLER-AUFFERMANN
Original assignee: Krones AG
Current assignee: Krones AG
Priority date: 2016-08-09
Filing date: 2017-08-08
Publication date: 2019-06-19
Also published as: WO2018029175A1; CN109563455A; DE102016214746A1

Abstract

The invention relates to a method for producing beer, wherein in particular wort is produced and fermented, comprising a plurality of processes for producing intermediate products. In at least one process for producing an intermediate product, ionization occurs.

Description

Process for beer production

The invention relates to a method for producing beer according to the preamble of claim 1.

For the production of beer, a variety of processes for the production of intermediates are necessary. In particular, many of the intermediate processes in beer production are pH and / or mineral dependent. However, because the administration of alkalis, acids and / or trace elements into the intermediates is only poorly accepted and leads to dependencies on suppliers, or restrict food law laws to allow additions, alternative - preferably purity-compliant procedures are preferred.

On this basis, the present invention has the object to provide a method for beer production, which allows a simple way to process optimization.

According to the invention, this object is solved by the features of claim 1.

By ionizing a liquid involved in a process for producing an intermediate, various process steps can be optimized without the need to add additional chemicals. In this case, the liquid may be a liquid which is used to produce the intermediate product or else, e.g. a mixture of which the intermediate is formed. For example, chemical, physical and enzymatic processes are significantly influenced by setting a specific pH range and mineralization of the process media. In addition, metabolic processes of microorganisms, e.g. can also be manipulated by voltage and current flow. Ionization is easy and inexpensive to implement. Also, unwanted anions or cations can be removed by targeted ionization. The production of the wort begins in the brewing process, the wort produced is then fermented into beer.

According to the present invention, it is advantageous that the ionization takes place by means of diaphragm electrolysis. Diaphragm electrolysis leads to an ion shift and local accumulation of differently charged particles. Part of the liquid on one side of the membrane assumes an acidic character, whereas the other part becomes basic. The accumulation of certain charged particles in a region of the device as well as the change in pH can be used selectively to optimize processes for the production of intermediates in beer production, without having to add foreign substances. Due to the potential difference between the electrodes or the current the current flowing between the electrodes, the residence time and the character of at least one of the liquid to be ionized in the device, the size of the contact surface of the electrodes, the property or permeability of the separation membrane and the reaction temperature, the electrolysis can be selectively influenced and thus, for example specifically the pH value can be adjusted. A corresponding apparatus for diaphragm electrolysis can be provided inexpensively and simply and retrofitted into existing systems.

In diaphragm electrolysis, an acidic and a basic fraction are produced, whereby one of the fractions can be used to produce the intermediate product. For example, if the process of producing the intermediate in a basic environment is favored, then the basic fraction is used for this intermediate process. The other fraction is then discarded either and / or for another, i. For example, in the production chain subsequent or previous process step used. Thus, for example, after certain reactions have taken place in the basic medium, the acid fraction can then be added again, which on the one hand leads to a pH balance and on the other hand ensures that ions that have permeated into the acidic region through the membrane, be returned to the subsequent product and not lost. Excess acidic / alkaline fractions may e.g. used for cleaning purposes.

The device for electrolysis, in particular diaphragm electrolysis thus has two areas separated by a membrane, wherein the basic fraction is produced in the first region and the acidic fraction in the second region. A liquid to be ionized can therefore be conducted into the first and in the second region and ionized and discharged again from the respective areas. The ionization can be carried out in batch mode or continuously.

However, it is also possible to guide two different liquids to be ionized in each case into the first and second regions and to discharge them again from the respective regions. For example, a liquid of a first process may be passed through one of the two regions and liquid or water of another process may be passed through the other region of the device, whereby the liquid of another process may be, for example, liquid of an earlier or later production phase. For example, cocurrent or countercurrent water may be passed through the second region to produce acidic water and hoped wort may be passed through the first region to produce basic, hopped wort.

It is also possible that eg in the first area the hoped wort is passed while In the second area Ausschlagwürze is passed, the pH can then be reduced eg. Thus, mineral shifts and / or pH shifts can be used efficiently.

It is also possible that the first and / or second area is influenced by targeted fumigation. Thus, for example, a gas, for example air or ozone, can be introduced, such that, for example, mineral complexes can be precipitated and optionally removed from the process. It is also possible that to precipitate the mineral complexes, the liquid is gassed before ionization.

It is also possible for the liquid or the liquids to circulate through the first and / or second region in each case. In this case, for example, the liquid can be stored in a container (eg also reaction / process container) or buffer and circulate batchwise or continuously through the respective region of the device for diaphragm electrolysis and the container, so that an effective mineral shift or pH value shift is possible.

But it is also possible that the liquid to be ionized is passed through one of the two areas, then a certain reaction path (for example, piping system) passes through and is then supplied to the other area of the same or another device. Thus, no minerals are lost in the product, but one uses only for a certain time interval, a shift in the ion or pH displacement in an efficient manner.

It is particularly advantageous that a predetermined pH and / or redox potential is set by the ionization. In this case, the pH value can be adjusted by selective adjustment of the ionization parameters, such as, for example, potential difference between the electrodes or current intensity, residence time of the liquid in the device, size of the contact surface of the electrodes, temperature of the liquid, etc., preferably by continuous pH Value measurement and / or by measuring the redox potential can be controlled. Adjustment of the pH (or the redox potential) by ionization is here understood to mean at least partial alteration or adjustment by ionization, that is to say that the pH may additionally be stabilized by other measures, e.g. Addition of certain pH-changing substances, can be influenced.

A process for producing an intermediate product may, for example, be a process from the following group: hop isomerization, hop aroma leaching, production of a kieselguhr solution for precoat filtration, production of mash, lautering, tipping, Production of the wort, in particular wort acidification and wort boiling, acidification production, bacteriocidal production (eg nisin), acidification of microorganisms, in particular yeast.

The invention can be used very particularly advantageously as a process for hop isomerization. The intermediate is then the isomerized hop / liquid mixture added to the wort. The isomerization of the hop is preferably carried out in a basic medium, in particular in a pH range of 8 to 14, preferably 9 to 14 wherein the pH adjustment is carried out by ionization of a fluid involved. The pH of the wort is normally in the range of 5 and can therefore be effectively increased by ionization to pH> 5. It may be advantageous if unwanted substances, for example iron ions or manganese ions, are removed prior to ionization. This can be done, for example, classically (for example by precipitation, complex formation and / or by osmosis plants) or by means of a preceding ionization. It is also possible that substances such as calcium, magnesium, titanium, nitrogen, ammonium or fluorine are added to the liquid prior to ionization.

Hop isomerization can either be carried out by ionizing a liquid, in particular wort or water, and adding hops to the basic fraction of the ionized liquid. But it is also possible that hops of a liquid, in particular wort or water is added and the mixture is then ionized continuously or batchwise, such that a basic pH is generated. Then it is advantageous to first pass the mixture through a filter, also by e.g. Blocking of the membranes to avoid.

During and / or after ionization, the isomerization process takes place.

Thus, in a simple manner, a basic environment can be generated, so that the Bitterstoffausbeute the hop can be significantly increased. Experiments have shown that the yield can be increased on average up to 20%, which leads to significant savings in beer production.

Advantageously, the hop isomerization then takes place in a separate isomerization vessel, wherein the isomerization is preferably carried out in a temperature range of 20 to 100 ° C, in particular 60 to 100 ° C and the mixture is preferably homogenized, for example by stirring, by the use of dispersing, circulating or ultrasonic or mechanical vibrating units. To generate a specific temperature, for example, a controllable heating device can be provided. Alternatively or additionally, at least parts of the hop-liquid mixture (or one of the zu ionizing liquid) are heated in front of the isomerization vessel.

After the hop isomerization, the mixture may be added to the wort kettle for cooking the wort and / or after cooking. (Cooking can also be understood to mean keeping hot just below the boiling point).

An acidic fluid fraction produced during the ionization can be metered into the basic liquid-hop mixture after the isomerization, in order to lower the pH again, so that aroma leaching can be promoted. Thus, the hops can first be treated in the basic liquid fraction, so that an isomerization can be promoted and at the same time a reduction of nitrates takes place, before subsequently an acidic treatment for leaching of the flavor can be carried out. This is a very advantageous process.

It is also possible that the hops and / or part of the hops are treated in an acidic environment to promote flavor leaching, the respective environments being generated by the ionization of at least a portion of the mixture as previously described. Thus, for example, by a preceding acid treatment desired aroma complex can be solved. These intermediates are preferably added at the end of wort boiling, i. e.g. in the whirlpool (so-called "late hopping"), used during the transfer and / or in the cold process area (so-called "dry hopping"), so that the volatile substances do not evaporate, metabolise and / or get lost due to buildup.

In this regard, there is also the possibility of e.g. to treat the hop / liquid mixture so that initially a low (acidic) pH (preferably below pH 5.0) provides for a flavoring solution and then later, by setting a basic pH environment, the isomerization, that is Bittern transformation be favored.

The ionization technology can also be used purposefully to achieve e.g. specifically to remove substances contained in hops such as nitrates, pesticides and / or microbes or to reduce their contents.

Thus, for example, a withdrawal of such substances by means of ionization technology can be carried out in advance, before then the process of isomerization and / or flavor leaching, for example at a higher or lower temperature is made. The fluid by then transferring the undesired matter may optionally be discarded or otherwise utilized (e.g., for purification).

According to a further embodiment, the process for producing an intermediate sample In particular, diatomaceous earth is introduced into liquid and then ionized, the pH being adjusted within a range of 2 to 7. The intermediate is the kieselguhr dissolved in liquid. This method has the advantage that it can be prevented that unwanted substances such as iron, and / or arsenic are introduced into the product by the kieselgureintrag. The electrodialysis process achieves ion shifts such that unwanted ions, for example the aforementioned ions, can be effectively removed from the diatomaceous earth solution. This also allows the use of previously classified as "inferior" Guren.

According to the present invention, the pH may preferably be adjusted by adjusting at least one parameter from the following group:

Temperature of the liquid to be ionized, potential difference between the electrodes or current, residence time of the liquid to be ionized in the device, flow rate of the liquid to be ionized, distance from electrodes to membranes, type of membranes, (mineral) content of the substances in the liquids, ie that targeted minerals can be added.

FIG. 1 shows a schematic diagram of a device for diaphragm analysis for the method according to the invention.

FIG. 2a shows, roughly schematically, a plate ionizer suitable for the invention

Method.

FIG. 2b shows, roughly schematically, a tube bundle ionizer suitable for the method according to the invention.

FIGS. 3a, b show schematically the routing of different liquids in the first and second regions of a device for diaphragm electrolysis.

FIG. 4 shows, roughly schematically, an apparatus for the method according to the invention according to a further embodiment of the present invention.

FIG. 5 shows a schematic diagram of a device for the method according to the invention according to a further embodiment of the present invention.

Fig. 6a shows a possible flowchart of an intermediate process according to the present invention.

FIG. 6b roughly shows a schematic diagram according to another Embodiment of the present invention.

Fig. 7 shows a flow chart according to another embodiment of the present invention.

FIG. 8 shows a flowchart according to another embodiment of the present invention

Invention.

Fig. 9 is a graph showing the yield of iso-a content versus pH.

According to the present invention, in beer production, in at least one process for producing an intermediate product, ionization is performed. Diaphragm electrolysis, which is explained in more detail in connection with FIGS. 1 and 2, is particularly advantageous here. As can be seen in particular from FIG. 1, the liquid to be ionized is conducted, for example, into the first and second regions 1, 2 of the device 9. By applying a potential difference at two electrodes 6a, 6b there is an ion shift and local accumulation of differently charged particles. As can be seen from Fig. 1, a part of the liquid assumes an acidic character, whereas another part, on the other side of the membrane 5, has basic properties. Among other things, the process is determined by, for example, the potential difference between the electrodes 6a, 6b or the current intensity through the electrolyte, the residence time of the liquid in the regions or chambers of the device, the contact surface, the distance of the electrodes from the membrane and the membrane properties In this case, ionization processes can be carried out either in a batch process and / or in a continuous and / or discontinuous flow process in order to be able to produce a batch. Although in the flow method preferably at least one side of the membrane is flowed through by a fluid, the process can optionally also be stationary, that is to say without forced flow.

Fig. 2a shows an example of a plate / chamber ionizer. In the case of plate or chamber ionizers, a flat membrane 5 is preferably used. The membrane should ideally be inert, acid / leach resistant and temperature stable to at least 60 ° C, preferably 0 C to 140 ° C. The membrane is preferably backwashed. It is also advantageous if the membrane is constructed so that the polarity can be reversed, then, for example, after a certain operating time, the acidic side can be made to the basic side. Thus, for example, deposits such as lime, which have been deposited on the basic side, can be removed by changing polarity. Alternatively or additionally, however also other means known to those skilled in the purification, regeneration and / or disinfection of the membrane, electrodes, reaction chambers, process containers, etc. are used. For example, alkalis, bases and / or other functional agents such as surfactants or enzymes can be used.

For example, naphthalene plastic and ceramic membranes are particularly suitable for the application of the invention.

The membranes are preferably clamped sealingly in a plastic frame, so that both reaction chambers 1, 2 are not or as weakly conductive as possible in connection. Ideally, a small distance (between 1 to 50 mm, ideally 50 to 300 mm) between the membrane 5 and the electrode 6a, 6b in the reaction space should be ensured in order to catalyze the reactions. In addition, flow guides such as passages / channels in the reaction space can contribute to a defined fluid line and the ideal removal of resulting gases. When intermediate products from the brewery are directed into the areas or chambers of the apparatus, a filter may have to be placed upstream to reduce the solids input. In general, the reaction spaces, ie the distance between membrane and electrodes, can be adapted to the liquids to be ionized and the desired reactions.

In order to ensure the largest possible reaction surface, the electrodes are preferably also mounted flat. To avoid corrosion, the electrodes consist of highly reactive materials, such as titanium or a titanium-coated material. Optionally, however, higher-grade metal such as platinum or gold or appropriately coated materials can be used.

It is also possible to connect several chambers in parallel or in series to increase the performance of the system.

Fig. 2b shows another possible embodiment of the device for diaphragm electrolysis, namely a Rohrionisator, which operates on the same principle as the Plattenionisator and in particular for the flow method (in DC or AC) is suitable. In particular, rigid membranes 5 are suitable here.

Regardless of the design (plates or tube apparatus, size of the electrodes, chamber size, etc.), parameters such as the potential difference between the electrodes 6a, 6b or current intensity, throughput of the liquid per time or residence time of the liquid in the regions or chambers, operating temperature should be ). For example, to adjust the ionization for a particular process, the pH of the liquid ionized in the first and / or second region may be measured. Advantageously, the pH is adjusted to a predetermined pH or pH range. In batch mode, for example, the residence time in the device can be selected to be correspondingly long such that the specific pH value is established. In the flow process, for example, the process time can be selected at a certain flow rate until the desired pH value is established.

Likewise, in addition or alternatively, other measurement principles, such as the determination of the redox potential for process control or regulation, may be used.

As can be seen in particular from FIGS. 3 a and 3 b, either the same liquid to be ionized can be supplied to the first and second regions, or else different liquids to be ionized are supplied to the first and second regions. FIG. 3a shows an example in which wort withered by the first region 1 is passed and water through the second region. FIG. Fig. 3b shows an example in which wort spiked by the first region is passed through the second region, ie. the wort, which after wort boiling, e.g. is taken in the wort kettle. The inventive method is suitable for a variety of processes for the production of intermediates in beer production, as will be explained in more detail below. The invention is explained in more detail below for the hop isomerization. The intermediate here is the isomerized hop / liquid mixture.

So far, the hops were added directly to the wort kettle such that in the boiling wort, a rearrangement takes place in the structure, in particular the alpha, beta and other hop acids, which is referred to as isomerization. The resulting iso-compounds are much more soluble than e.g. the alpha acids from which they originated. However, the isomerization of the alpha acids during the cooking is by no means complete.

According to the present invention, ionization now takes place in the hop isomerisation process, such that a basic medium is produced in a hop / liquid mixture. In this case, the pH should preferably be adjusted within a range of preferably from 8.0 to 14. If the isomerization is carried out at this pH, the yield of the hop can be increased by up to 20%, which leads to substantial savings in the beer production. As can be seen in particular from FIG. 9, the yield of iso-o acids in the basic range is significantly higher than in the acidic range.

The isomerization is preferably carried out before a hop / liquid mixture of Wort kettle is supplied. There are different possibilities, as for example in Fig. 6a, 6b, 7 is explained.

For example, as shown in Fig. 6a, a liquid, especially liquid wort or water, may be mixed with hops, in which case the mixture is ionized. In this case, the mixture is supplied to both the first and the second region of the device for ionization, such that both a basic B and an acidic fraction A is generated. The ionization process is carried out as described above until e.g. sets a desired pH. The basic fraction B can then be collected in an isomerization vessel 7, as already explained below, or can already circulate through the vessel 7 during the ionization (FIG. 4) and isomerize. The isomerization is preferably carried out in a temperature range from 20 to 100 ° C. and the mixture is preferably homogenized, for example by stirring, by the use of dispersing pumps, circulating or ultrasound or mechanical shaking units. To generate a specific temperature, for example, a controllable heating device can be provided. However, it is also alternatively or additionally possible to heat at least parts of the hop / liquid mixture before it enters the isomerization vessel. The isomerization is carried out until the processes have taken place to the required extent. This can be determined, for example, by means of a previously carried out analysis for specific process conditions (for example calibration), and / or checks are carried out continuously, in particular an automatic control, for example with the aid of pH and / or redox potential measurements. Subsequently, the hop / liquid mixture is added e.g. fed into the wort kettle before and / or during and / or after the wort boiling, after which the finished rash wort can be removed. The acid fraction A formed during the ionization can then be recycled, as shown by the dashed line, after the isomerization and / or into the wort kettle and / or after the wort boiling, for example in a specific amount such that a certain pH Value. This has the advantage that ions that have passed into the acid fraction, the wort can be recycled. Additionally or alternatively, the hop / liquid mixture can also be added to any other process point in beer processing and / or the acid fraction A can also be used for other processes, for example also for cleaning purposes.

Such a process also has the advantage that the content of certain substances can be adjusted. For example, pesticide, iron and / or nitrate contents can be actively and selectively reduced according to the invention.

6b substantially corresponds to the exemplary embodiment shown in FIG. 6a with the embodiment shown in FIG. would mean that the diaphragm-ionization device would only pass the hop / liquid mixture into the first region 1 and be ionized, while another liquid, for example water or precipitate, would be conducted into the second region. The remaining process steps correspond to those of the previous embodiment.

It should also be noted that FIGS. 6a and 6b are also suitable for allowing (hop) flavor leaching. In these cases, however, acidic fraction A would be used and instead of isomerization, flavor leaching would occur. Subsequently, e.g. the process step "dry hopping" instead of "wort kettle".

Fig. 7 shows a further embodiment of the process according to the invention for hop isomerization, in which case e.g. first the liquid, e.g. Wort or water, is ionised by dissolving the liquid e.g. both areas of a device for diaphragm electrolysis 9 is supplied, whereby a basic and acidic fraction is generated. As in the previous embodiments, a certain desired setpoint pH of the basic fraction B is set. Now, the ionized liquid is added to hops and the mixture is then fed to the isomerization vessel for isomerization as described above. As described above, the acidic fraction A can then be recycled at different locations or used for another process. Although not shown, as in FIG. 6b, the ionization of the liquid can also take place in the exemplary embodiment shown in FIG. 7 such that the liquid is conducted only into the first region 1 of the diaphragm electrolysis device 9 and another liquid into the second Area, from which then the acid fraction A is generated. Further, alternatively, the acidic fraction A may be used instead of the basic fraction B, e.g. Favor flavor leaching reactions.

Fig. 4 shows a concrete embodiment of an apparatus for carrying out the process of hop isomerization / flavor leaching. As explained in FIG. 6b, a liquid, for example water or wort, is added to the isomerization container 7 and hops are added to the liquid, for example in the form of hops extract, cone hops and / or hop pellets. In this case, the ratio of hop to liquid fraction is preferably 1:10 to 1: 100. The isomerization vessel 7 is optionally heatable and has, for example, a volume of 1000 liters, preferably in a temperature range of 20 to 100 ° C, more preferably 60 ° to 100 ° C. However, it is also possible to heat one of the introduced liquids by means of a heat exchanger outside the isomerization tank 7. For homogenization, the container has, for example, a stirring device 8. In order to produce a basic or alternatively acidic environment, the hop / liquid mixture is pumped through the first area 1 of the diaphragm electrolysis device 9 with the aid of a pump 10 Pumped through or sucked through. In this case, for example, the optimum values for the current intensity or potential difference for a specific device 9 were determined empirically beforehand. The ionization takes place until a pH in an area for isomerization of ideally 8 to 14 and for flavor leaching of less than 5, preferably 2 to 4 sets. At these pH values, the isomerization / flavor leaching process can be optimized. The hop / liquid mixture will continue to be retained in the container 7 until the desired reactions have occurred. This can be detected, for example, by measuring the degree of isomerization. For example, the process duration may be determined empirically in a calibration process.

Preferably, a pump, for example, the pump 10 is adjustable, for example, frequency controlled. A controllable pump allows the volumetric flow to be freely selected, so that the speed of the ionization can be influenced / controlled. Alternatively, or in addition to a controllable pump, this can also be accomplished by means of a control valve and / or a throttle or the like.

During the ionization, another liquid is passed through the second region 2 of the device 9, for example water or rash wort (see also FIGS. 3a and b). In this case, an acidic / basic fraction A / B is generated, whereby this liquid also circulates through the second region. This acidic / basic fraction can, for example, be stored in a buffer memory after completion of the ionization and either, as described in connection with FIG. 6b, fed to another process or the wort.

The specific embodiment shown in Fig. 4 has been described in connection with an external device for diaphragm electrolysis 9. However, it may just as well be a corresponding device for membrane diaphragm electrolysis integrated in the isomerization vessel 7, such that the container in which the intermediate product (hop / liquid mixture) is treated, is directly connected to the membrane 5 and / or the container through a membrane is subdivided into separate regions or reaction spaces 1, 2.

However, it is not only possible, as described above, that the hop isomerization is carried out by circulation through a chamber 1, but it is also a hop isomerization by circulation through both chambers or areas possible.

Here, the intermediate is an isomerized hop / liquid mixture.

However, the hop / liquid mixture can also be guided over the membrane or the diaphragm in such a way that it is offset in time from the positively and negatively charged electrodes 6a, b is passed, as shown in particular in FIG. 5. In this mode of operation, liquid, eg hot wort or hot water, is first mixed with hops and passed past the negatively charged electrode 6a through the first region 1, so that the mixture temporarily assumes a basic character, which favors the desired isomerization reaction. The transfer into a reaction section 3, for example a correspondingly long line or else a vessel, allows the time-dependent course of the isomerization and improves the mixing before a neutralization takes place in the second area 2 of the device for diaphragm electrolysis. Optionally, the reaction section 3 can likewise be heated, so that a temperature of 20 to 100 ° C. of the mixture can be maintained. The ionization takes place in such a way that adjusts the aforementioned pH range. It is also possible for the mixture leaving zone 2 to be returned to zone 1 to achieve complete isomerization. In this method, it is advantageous that no ingredients of the hop-wort mixture are lost, since the mixture is passed through both the first and the second area. In this case, the mixture can be passed through the 1st and 2nd area of a device or else through the 1st and 2nd area of 2 different devices, for example, if several devices are arranged in parallel or behind one another.

In order to favor a flavor leaching instead of an isomerization, the polarity of the electrodes can be reversed in this case too, so that first an acidic reaction and basic neutralization takes place.

As already explained, the basic environment is ideal for optimizing the isomerization, that is to say favoring the bitter substance transformation. However, an acidic environment is more suitable for dissolving aromatic components out of vegetable materials. Thus, according to the present invention, the hops or a part of the hop / liquid mixture can be treated in an acidic environment. This reduces the isomerization rate and thus the bitterness, but promotes flavor leaching. Accordingly, products treated in this way are suitable for flavoring, for example the wort to be cooked and / or for the so-called cold range of the brewery. In this case, a cold process management may be advantageous (so-called dry-hopping / hop-hopping).

In addition, flavor leaching may also be used, for example, at colder temperatures at e.g. -3 to +20 ° C, wherein one of the intermediates may optionally be water and / or beer.

It is particularly advantageous, as shown in FIG. 8, if the processes change be used. Thus, for example, the hop / liquid mixture can be treated first after ionization in a basic medium, as explained in connection with the previous embodiments, and then treated by ionization or addition of acidic medium in an acidic medium before it is fed to the wort kettle, for example , But it is also possible to treat the hop / liquid mixture only in an acidic environment and then in basic or treated in an acidic medium mixture of the wort, or a downstream intermediate product such as beer is added.

An advantageous embodiment according to the present invention is also a process for producing diatomaceous earth solution for precoat filtration. The intermediate is here for precoat filtration in liquid dissolved diatomaceous earth. Diatomaceous earth is usually supplied in powder form and contacted with liquid in solution tanks to allow for solution and subsequent soak in the precoat filters for beer filtration. In order to prevent that other unwanted substances such as iron, and / or arsenic can be introduced into the product by the kieselgure entry, ionization takes place during the treatment of the kieselguhr solution. For this, diatomaceous earth powder is introduced into liquid and then ionized with a diaphragm electrolysis apparatus until a predetermined pH in the range of 2 to 4 on the diatomaceous earth side is established. Advantageously, unwanted substances such as iron, nitrates and / or arsenic etc. are discharged. The diaphragm electrolysis device 9 can be integrated, for example, in the dissolving / mixing vessel, such that the first and second regions described above and the electrodes are in the mixing vessel, or else the mixture can be conducted from the vessel into a separate device 9 for diaphragm electrolysis.

To remove unwanted anions or cations, the diatomaceous earth-water mixture may first be passed through an area (either the 1st or 2nd area) of the diaphragm electrolysis apparatus and subsequently through the other area (the 2nd or 1st area ) of a second device 9, wherein, for example in the other area of a device another liquid, such as another process liquid or water, is performed. This ensures that both unwanted cations and anions can be removed.

In Figs. 4 and 5, the devices have been described in connection with hop isomerization. However, corresponding devices are also suitable for producing other intermediates, which are explained below.

Fluid ionizing for mashing When mashing, first the crushed (crushed) grain (eg malt) is mixed with water (brewing water). Because certain enzymatic degradation processes are sought, and different enzymes have different temperature and pH value-dependent Wirkungsoptima ma, there is a gradual increase in temperature of the mixture.

Since certain raw materials, partly seasonal and / or due to their production process (eg roasted and sour malt), or due to microbial stress, cause a low, not optimal mash pH and / or the brewing waters have inadequate mineralization for buffering , the mash pH is often lowered in practice so far that the enzymes no longer act optimally. A basic compensation (pH value adjustment) does not take place conventionally, since these would not be compliant with purity requirements and / or the addition of alkalis is avoided. Thus, currently reductions in effectiveness without compensation options are accepted

For example, to ideally adjust the pH of the mash, brewing water can be treated by electrodialysis primarily so that its character is initially more basic, i. is in the range of preferably 8 to 12, whereby the enzymes could work better. The acid brewing water fraction can then be used for exact pH adjustment, or alternatively for other processes.

In addition, it is possible during mashing to ionize the intermediate product (the malted water). This has the advantage that the current for ionization catalyses certain processes and states can be influenced in a targeted manner during the process.

Treatment of tempering water

In order to adequately leach the grains, that is to say to wash the sugar out of the husks, during the refining step, water for infusion is added. This water usually has brewing water quality. Often the tempering water is tempered, that is hot, with modern methods for energy reasons also provide for the use of cold water.

Since usually no pH adjustment of the Anschwänzwassers is made, the leaching of the spent grains is not always ideal. In addition, cold swabbing increases the risk that the spent grains will subsequently spoil, as microbes are not killed sufficiently or introduced with cold water.

A setting of the swan-water pH to eg 2 to 4 and / or 9 to 14 leads to a better spent grain leaching and thus brewhouse yield. In addition, the contact risk of degradation of the spent grains can be reduced by a corresponding degree of acidity (eg when using acid catching waters).

Ionization of the mash during the refining

As is known, electrostatic interactions determine settling behavior, filter bed formation and separation behavior during filtration.

So far, no active influence on the fluid and / or particle charge has been made in order to influence the filterability of mash and other brewery media.

During the refining / filtration process, partial charging of the liquid can be used to target particles and optimize the process, e.g. the pH of the swelling water is adjusted to preferably 2 to 4 and / or 9 to 14 by ionization.

Würzesäuerunq

For example, to adjust the pH of the wort, lactic acid may be added. Usually, this process step takes place at the end of the cooking process.

Intra-process lactic acid production is relatively expensive and requires special, costly reactors and plant components. On the other hand, a dosage of technical acid does not comply with purity requirements and can lead to a reduction in quality and logistical problems.

Ideally, the acidic fraction of previously ionized liquids can be used to achieve a desired acidity. This includes the possibility of removing a portion of the wort after refining, separating it by electrodialysis into an acidic and basic fraction and deliberately recombining the fractions. For example, the basic fraction can be used for mashing and / or hop leaching, whereas the acidic wort fraction can be used for example in wort acidification (for example at the end of the cooking). The pH of the acidic fraction is e.g. in a range of preferably 2 to 4.

Kochunq

During cooking, unwanted substances are evaporated, the wort is sterilized and catalyzes certain substance conversions. These processes are time and temperature dependent. In addition, emissions (eg vapor condensate), which may have undesirable characteristics.

By ionizing the wort to a pH of preferably 2 to 4 and / or 9 to 14 before or during the cooking, desired processes can be achieved more rapidly and / or at lower temperatures. Further, the resulting vapor condensate can be qualitatively upgraded by ionization because, for example, undesirable species such as aroma-active substances can be destroyed, unwanted anions can be removed by passing the condensed vapor vapor through the first region, and cations can be removed by passing the condensate through the second region.

Influence of Laktatbildunq in Sauerqutherstellunq

In addition to the possibility to add technical acid, the lactic acid can also be produced in-house in so-called acidification plants with the help of lactobacilli. The lactate, which arises during this process, is considered as a value-giving component, which is awarded a health-promoting effect.

Because the productivity of microorganisms is successively reduced by increasing product inhibition, the process is usually not maximally efficient. Although it is known that a pH adjustment by means of alkali addition has a positive effect on lactate formation, such a procedure is dispensed with in practice, since this process would not be compatible with purity and lye dosages are generally not accepted in the product.

By the electrodialysis technology (for example, by adequately adding a basic fluid fraction), a constant pH in the lactic acid plant can be maintained in a range of pH preferably 2 to 6, thus making lactate formation more effective and reducing product inhibition. As with the processes already described, either a subdivision of the vessels through membranes can be carried out and / or the ionization process can take place independently outside the containers. In addition, it is possible to work with membranes which specifically permit or prevent a permeability of the organisms.

Influencing the Bakteriozitherstellunq

In addition to lactic acid, bactericides such as nisin can also be produced in the brewery by microorganisms. The process technology is very similar to that in the production of lactic acid

As acid is also formed during bactericide formation, eg by lactococci, this ideological may be neutralized to a certain degree to prevent or delay product inhibition.

According to the invention, therefore, the method of electrodialysis can be used to adjust the pH as needed to preferably 4 to 8. In addition, a better drug separation can be achieved by the technology. Optionally, an implementation can take place directly in the seed growth reactors and / or separately from them.

Treatment of the Blendinqwassers

Often the condiments are produced by means of so-called high-gravity processes. The adjustment of the desired product composition is then carried out e.g. by dilutions with brewing water.

Depending on the composition of the dilution medium, the product is influenced to different degrees. In addition to the freedom from contamination and adequate pH values, mineralization is also given a special role because certain substances can lead to undesired reactions. For example, too high calcium content in the so-called Verschneidmedium lead to a later precipitation of calcium oxalates, which favor, for example, unwanted gushing. It is also important to exclude the entry of larger amounts of iron, since iron reduces especially the taste stability.

Since the composition of the minerals and the pH values in the fractions are influenced by the ionization, a targeted blending medium treatment can be used for quality optimization. For this purpose, the medium should ideally be treated by electrodialysis prior to addition and brought to a pH preferably from 4 to 6.

Influencing the fermentation and Kontaminationsorqanismen

The fermentation organisms (in beer production: the yeast) significantly influence the characteristics of the products. Obtaining a physiologically vital, contamination-free culture is therefore indispensable. To ensure this, the populations are partially targeted, for example, treated with acid.

A classical, adequate acidification of the microorganisms is relatively complex and partly declaratory. In addition, certain substances, such as hops resins are not sufficiently removed from the membrane surfaces, which, for example, reduces the reusability, or the effectiveness of the cells. Through the introduction of ionized medium (preferably with a pH of 2 to 4), and / or current, the fermentation and potential contaminating organisms can be specifically treated and their vitality / viability can be influenced.

Enzyme and organism inactivation. Increasing the chemical-physical stability

Often, products are heat treated to ensure enzyme and organism inactivation as well as chemical-physical stability. This is usually done in Kurzzeiterhitzern or Pasteur.

By heat treatment, the product may also change in an undesirable manner (eg increase in color, Maillard products). In addition, the required system technology is relatively expensive and also means a high energy input.

By electrodialysis of the products mentioned processes can be desired influenced, whereby the treatment intensity can be reduced or obsolete.

Trubbehandlunq

When brewing beer falls in the hot area hot trub in the cold area cold trub. This often contains valuable hops components (e.g., non-isomerized acids) and e.g. Minerals. Conventionally, no treatment of the pulp, but only in certain cases, a reuse.

Through the use of ionization technology, the debris can be treated and e.g. Nachisomerisierung and / or recovery of minerals are made.

For example, this process can be carried out in the container 7. This technology can be used to realize further raw material savings.

In order to promote or prevent certain material and catalytic reactions, the fluid used for the ionization, or at least a part thereof, can be pretreated by means of material dispensing and / or substance removal.

For example, it is known that iron has a catalytic effect on many processes and adversely affects both hop isomerization and product stability. Magnesium, calcium, titanium, nitrogen, ammonium or fluorine, on the other hand, positively influences hop isomerization. However, since the first two metals in the ionization positive Charges, they are moved to the negative, often basic side of the membrane, which there are enriched for the process both positive and negative substances and thus the process can not run to maximum efficiency.

In order to enrich only the desired substances on the reaction side (in the case of hop isomerization, for example magnesium ions), the undesired substances (for example iron ions) should be removed before the ionization.

This can be done either classically (for example, by precipitates, complex bonds, and / or osmotic plants) or by means of a pre-connected ionization, in which then ideally only the desired minerals are added before the target ionization occurs.

As described, in the process according to the invention, the electrodes 6a, 6b should ideally consist of, or at least be coated with, a metal which is as inert and therefore noble as possible (for example platinum, platinum-coated titanium), so as to dissolve out and undesirably enrich substances such as iron to avoid. In addition, however, it is possible for the electrodes to consist wholly or partly of the metal or of an alloy of the metals which are desired in the process (for example magnesium). Such "sacrificial electrodes" may optionally be used exclusively, or in addition to the other electrodes.

The same principle must be taken into account when selecting the materials of the containers, electrodes 6a, 6b and the upstream and downstream processes. In general, inert materials are to be preferred, or at least care must be taken that more positive than negative components can interact with the processes or with the ingredients.

Positive for the hop isomerization, for example, calcium, magnesium, titanium, nitrogen, ammonium and fluorine; negative iron and manganese.

In addition, the process can be influenced by targeted fumigation of the liquids. For example, aeration or introduction of ozone causes mineral complexes to precipitate and optionally be withdrawn from the process. In addition, by the fumigation, the homogeneity and thus the mass transfer efficiency can be increased. In addition, it can be used to control oxidation processes.

Claims

claims

1 . Process for the production of beer in which wort is produced and fermented, with several processes for the production of intermediates, characterized in that in at least one process for the production of an intermediate product, a liquid involved in the process is ionized.

2. The method according to claim 1, characterized in that the ionization takes place by means of diaphragm electrolysis (9).

3. The method according to claim 1 or 2, characterized in that upon ionization, an acidic (A) and a basic fraction (B) is produced, wherein one of the fractions is used for the preparation of the intermediate product and in particular the other fraction discarded or for a another process step is used.

4. The method according to at least one of claims 1 to 3, characterized in that the device for electrolysis (9) comprises two by a membrane (5) separate regions (1, 2), wherein in the first region (1) the basic fraction ( B) and in the second area (2), the acid fraction (A) is generated, wherein either a liquid to be ionized in both the first (1) and in the second (2) area passed, then ionized and again from the respective area is discharged or two different liquids to be ionized in each case in the first (1) and second (2) area are passed and discharged again from the respective areas, in particular a liquid of a 1st process by one of the two areas (1, 2) is passed and liquid of another process or water through the other region of the device (9) is passed.

5. The method according to claim 4, characterized in that the liquid or the liquids in each case circulate through the first and / or second region (1, 2) in particular via a buffer container (7) and / or process container, circulate.

6. The method according to at least claim 3, characterized in that the liquid to be ionized by one of the two areas (1, 2) is passed, then after passing through a reaction zone (3) the other area (1, 2) is supplied.

7. The method according to at least one of claims 1 to 6, characterized in that is set by the ionization of a predetermined pH and / or redox potential.

8. The method according to at least one of claims 1 to 7, characterized in that the intermediate process is a process from the following group: Hop isomerization, flavor leaching, especially of hops, production of a diatomaceous earth solution for precoat, mash, refining, tending, producing the Wort, in particular wort acidification and wort boiling, acidification production, bactericin production, acidification of microorganisms, in particular yeast, treatment of hot and / or cold debris.

9. The method according to at least one of the preceding claims, characterized in that the intermediate process is a hop isomerization, wherein the isomerization of the hops in a basic medium, in particular in a pH range of 8 to 14 and the pH adjustment by ionizing a liquid involved

10. The method according to claim 9, characterized in that in the hop isomerization either a) a liquid, in particular wort or water is ionized and the basic fraction (B) of the ionized liquid hops is metered or b) hoping a liquid, in particular wort or water is added and the mixture is ionized, such that a basic environment is produced.

1 1. The method of claim 9 or 10, characterized in that the hop isomerization in a separate isomerization vessel (4), wherein the isomerization is preferably carried out in a temperature range of 20 - 100 ° C, preferably 60 -100 ° C, and the Hop / liquid mixture is preferably homogenized.

12. The method according to at least one of claims 9 to 1 1, characterized in that after the hop isomerization, the mixture of hops and liquid is added to the wort kettle for cooking and / or after the boiling of the wort.

13. The method according to at least one of claims 9 to 12, characterized in that an acidic fluid fraction (A) produced during the ionization is metered after the isomerization of the basic liquid / hop mixture.

14. The method according to at least one of claims 9 to 12, characterized in that the hops or a portion of the hops is treated in an acidic environment to promote a flavor leaching and preferably before / or thereafter treated in a basic medium for isomerization, wherein the pH values are adjusted by electrolysis, and in particular the aroma leaching of the hop in the acidic environment in the cold range from -3 ° C to 20 ° C, optionally also in beer.

15. The method according to at least one of claims 1 to 8, characterized in that the intermediate process is a process for the production of diatomaceous earth solution for the precoat, wherein diatomaceous earth powder is introduced into liquid and then the mixture is ionized, wherein preferably the pH to a Value of 2 to 4 is set by ionization.

16. The method according to at least claim 7, characterized in that the pH is adjusted by adjusting at least one parameter from the following group: temperature of the liquid to be ionized, potential difference between the electrodes or current, residence time in the device, flow rate to ionizing liquid, distance between electrodes and membranes, mineralization of at least one liquid involved.