GB964484A - Improvements in or relating to the clarification of fermented beverages - Google Patents

Abstract

Fermented beverages are clarified by adding a minor proportion, preferably from 0.0007-1.4% by weight based on the weight of the beverage, of animal blood albumin which has not previously been irreversibly coagulated, and subsequently removing the precipitate formed. The clarification is carried out at a temperature within the range of from the freezing point of the beverage up to 80 DEG C. Beverages mentioned are beer, ale, porter, grape and other fruit or berry wines, champagne, sake, brandy, whisky, gin, vodka, tequila and cider. The animal blood albumin may be added in the form of natural blood plasma, as water-soluble dried blood, or as an aqueous solution or dispersion of the dried blood. According to an example, to 100 ml. of a commercially available bottled beer having an alcohol content of about 3.5%, there was added at room temperature 1 ml. of bovine blood plasma that had not been irreversibly coagulated containing 7.1% blood albumin, 91.3% water and 1.6% fats, sugars and salts. In less than an hour a fine, distinct precipitate had settled out at the bottom of the beer. The treated beer was then filtered rapidly through ordinary filter paper to yield a clear beer.