MD808Z - Process for producing beer - Google Patents
Process for producing beer Download PDFInfo
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- MD808Z MD808Z MDS20130209A MDS20130209A MD808Z MD 808 Z MD808 Z MD 808Z MD S20130209 A MDS20130209 A MD S20130209A MD S20130209 A MDS20130209 A MD S20130209A MD 808 Z MD808 Z MD 808Z
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- wort
- beer
- content
- fermentation
- juice concentrate
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- 235000013405 beer Nutrition 0.000 title claims abstract description 30
- 238000000034 method Methods 0.000 title abstract description 10
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims abstract description 18
- 238000000855 fermentation Methods 0.000 claims abstract description 15
- 235000021579 juice concentrates Nutrition 0.000 claims abstract description 15
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims abstract description 14
- 230000004151 fermentation Effects 0.000 claims abstract description 13
- 238000001914 filtration Methods 0.000 claims abstract description 11
- 235000008694 Humulus lupulus Nutrition 0.000 claims abstract description 9
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 9
- 238000001816 cooling Methods 0.000 claims abstract description 9
- 238000009835 boiling Methods 0.000 claims abstract description 8
- 230000035800 maturation Effects 0.000 claims abstract description 8
- 235000000346 sugar Nutrition 0.000 claims abstract description 7
- 240000005979 Hordeum vulgare Species 0.000 claims abstract description 4
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 4
- 240000006394 Sorghum bicolor Species 0.000 claims description 13
- 238000013124 brewing process Methods 0.000 claims description 4
- 239000000463 material Substances 0.000 abstract description 15
- 239000000126 substance Substances 0.000 abstract description 9
- 244000138286 Sorghum saccharatum Species 0.000 abstract description 5
- 238000005352 clarification Methods 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 238000002360 preparation method Methods 0.000 abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 238000007792 addition Methods 0.000 description 7
- 238000005406 washing Methods 0.000 description 7
- 239000007788 liquid Substances 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 5
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- 235000008504 concentrate Nutrition 0.000 description 3
- 239000012141 concentrate Substances 0.000 description 3
- 230000005611 electricity Effects 0.000 description 3
- 229940088598 enzyme Drugs 0.000 description 3
- 238000005360 mashing Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 230000003625 amylolytic effect Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 229940079919 digestives enzyme preparation Drugs 0.000 description 1
- 239000000446 fuel Substances 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000010979 pH adjustment Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 235000020374 simple syrup Nutrition 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
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- Alcoholic Beverages (AREA)
Abstract
Description
Invenţia se referă la industria alimentară, şi anume la un procedeu de fabricare a berii. The invention relates to the food industry, namely to a beer brewing process.
Sunt cunoscute procedee de fabricare a berii din malţ cu adaos de materiale nemalţificate constând din orz, porumb, orez, mei, inclusiv sorg. Toate aceste procedee prevăd prepararea mustului de bere prin brasajul încărcăturii cerealiere de malţ şi materiale nemalţificate. La brasaj (plămădire-zaharificare) se introduc preparate cu enzima amilazei pentru descompunerea carbohidraţilor care se conţin în adaosuri pe maltoză. După brasaj, adică zaharificarea materialelor nemalţificate cu enzime, se efectuează limpezirea, răcirea mustului, fermentarea, maturarea, filtrarea şi îmbutelierea [1]. There are known processes for brewing beer from malt with the addition of unmalted materials consisting of barley, corn, rice, millet, including sorghum. All these processes provide for the preparation of beer wort by mashing the cereal charge of malt and unmalted materials. During the mashing (moulding-saccharification), amylase enzyme preparations are introduced to break down the carbohydrates contained in the additions into maltose. After mashing, i.e. saccharification of unmalted materials with enzymes, clarification, cooling of the wort, fermentation, maturation, filtration and bottling are carried out [1].
Dezavantajele procedeului sunt consumul suplimentar de materiale, căldură, energie electrică, forţă de muncă, capacităţi de producţie, pierderi de materii prime, operaţii tehnologice suplimentare, precum şi achiziţionarea enzimelor amilolitice pentru zaharificarea amidonului care se conţine în adaosurile materialului nemalţificat. The disadvantages of the process are the additional consumption of materials, heat, electricity, labor, production capacities, losses of raw materials, additional technological operations, as well as the purchase of amylolytic enzymes for the saccharification of starch contained in the additions of unmalted material.
Scopul invenţiei constă în reducerea consumului de materiale pentru prelucrarea componentelor nemalţificate pentru zaharificarea amidonului, reducerea consumului de căldură, energie electrică, forţă de munca, enzime din contul înlocuirii parţiale a malţului cu concentrat de suc de sorg care, spre deosebire de seminţe şi alte materiale nemalţificate cu conţinut de amidon, conţine substanţe zaharoase care nu necesită operaţii tehnologice suplimentare. The purpose of the invention is to reduce the consumption of materials for processing unmalted components for starch saccharification, reducing the consumption of heat, electricity, labor, enzymes due to the partial replacement of malt with sorghum juice concentrate which, unlike seeds and other unmalted materials containing starch, contains sugars that do not require additional technological operations.
În calitate de materiale nemalţificate se propune concentratul de suc de sorg zaharat obţinut din seva tulpinilor de sorg zaharat ce conţine 72…75% de substanţe uscate şi 45…50% de zahăr [Pârgari E. Sorgul zaharat materie primă naturală pentru produse alimentare. Lucrări ştiinţifice. Universitatea agricolă Iaşi, v. 4, p. 998]. As unmalted materials, the sweet sorghum juice concentrate obtained from the sap of sweet sorghum stems is proposed, which contains 72…75% dry matter and 45…50% sugar [Pârgari E. Sweet sorghum, natural raw material for food products. Scientific papers. Agricultural University of Iaşi, v. 4, p. 998].
Procedeul de fabricare a berii prevede prepararea mustului de bere din malţ de orz, adăugarea concentratului de suc de sorg zaharat şi hameiului, fierberea mustului cu hamei până la obţinerea conţinutului de extract necesar, filtrarea, răcirea şi limpezirea mustului, adăugarea drojdiei, fermentarea, postfermentarea şi maturarea berii cu filtrarea ulterioară, totodată se adaugă concentrat de suc de sorg zaharat cu un conţinut de 72…75% de substanţe uscate şi 45…50% de zahăr, într-o cantitate care să asigure 30% din cantitatea de extract din must. The beer brewing process involves preparing beer wort from barley malt, adding sweetened sorghum juice concentrate and hops, boiling the wort with hops until the required extract content is obtained, filtering, cooling and clarifying the wort, adding yeast, fermentation, post-fermentation and maturation of the beer with subsequent filtration, while adding sweetened sorghum juice concentrate with a content of 72…75% dry matter and 45…50% sugar, in an amount that ensures 30% of the extract quantity in the wort.
Rezultatul constă în simplificarea procesului tehnologic şi reducerea consumului de materiale. The result is a simplification of the technological process and a reduction in material consumption.
Regimul tehnologic de fabricare a berii din malţ şi concentrat de suc de sorg zaharat prevede următoarele etape. The technological regime for brewing beer from malt and sweetened sorghum juice concentrate includes the following stages.
Apa dedurizată până la 1,5…2,0 mg-ecv/dm3 se amestecă cu malţ măcinat la un raport de apă şi malţ de 5:1 cu pH-ul 5,5, la temperatura de 55°C, după care urmează maturarea timp de 20 min, încălzirea până la 63°C, maturarea timp de 30 min, încălzirea până la 72°C, maturarea până la zaharificare, apoi partea lichidă a masei de aproximativ 40% este pompată într-un alt vas, iar partea densă rămasă se fierbe timp de 30 min. Masa densă fiartă se amestecă cu cea lichidă şi se maturează la temperatura de 70°C timp de 30 min, se încălzeşte până la temperatura de 72°C şi se maturează până la zaharificarea completă (proba cu iod). Pentru separarea părţii lichide a mustului de borhot amestecul se direcţionează la filtrare. Primul must obţinut este direcţionat în cazanul de brasaj. La finisarea colectării primului must, în cazan se adaugă concentrat de suc de sorg zaharat cu un conţinut de substanţe fermentabile în limitele standardelor prevăzute pentru bere de 45…55% [Булгаков Н. Химия пивоварения. Пищепромиздат. Москва, 1954, р. 229]. În timp ce utilizarea altor materiale nemalţificate de tipul zahărului, siropul de zahăr cu un conţinut ridicat de substanţe fermentabile de până la 100% măreşte considerabil conţinutul lor în mustul de bere până la 75%, înrăutăţind gustul berii. Totodată, conţinutul ridicat de substanţe uscate în concentrat de 72% permite manevra cantităţii de apă pentru spălarea extractului de borhot reducând pierderile acestuia în borhot de la 2% la 1%. La fabricarea berii, colectarea a 11% de apă pentru spălare este oprită la conţinutul de substanţe uscate de 9%. În mustul obţinut după filtrare se corectează aciditatea până la pH-ul 5,3 şi se adaugă hamei, se fierbe timp de 2 ore. Conţinutul de substanţe uscate pentru must la fabricarea berii blonde este de 11%. După fierbere mustul este direcţionat în separatorul de hamei şi este separat de borhotul de hamei, apoi este direcţionat într-o cuvă de decantare. Mustul se răceşte, totodată se depun impurităţile brute ale compuşilor proteici. În mustul răcit până la 6…7°C se introduce drojdie sub formă de masă consistentă 0,4…0,5 L la 100 L de must. Fermentarea durează şapte zile la temperatura de 7…9°C. La finalul fermentării principale, berea tânără se răceşte până la 2°C, se separă de drojdie şi se transmite la fermentarea secundară. După 21 de zile berea se filtrează şi se îmbuteliază. Berea are o culoare aurie-deschisă, un gust pur de hamei şi malţ, fără nuanţe străine. Este suficient saturată cu dioxid de carbon de 0,4%, cu un conţinut de alcool de 4%, extract de 5,1%. Degustarea şi analiza fizico-chimică efectuată a berii obţinute cu adaos de 30% în calitate de material nemalţificat de concentrat de suc de sorg zaharat au arătat corespunderea acesteia cerinţelor stabilite (Reglementarea Tehnică. Bere şi băuturi pe bază de bere. Hotărâre de Guvern nr. 473 din 2012.07.03. Publicată în Monitorul Oficial din 2012.07.06 nr. 135-141 art. nr. 519). Water softened to 1.5…2.0 mg-eqv/dm3 is mixed with ground malt at a water and malt ratio of 5:1 with pH 5.5, at a temperature of 55°C, followed by maturation for 20 min, heating to 63°C, maturation for 30 min, heating to 72°C, maturation until saccharification, then the liquid part of the mass of approximately 40% is pumped into another vessel, and the remaining dense part is boiled for 30 min. The boiled dense mass is mixed with the liquid and matured at a temperature of 70°C for 30 min, heated to a temperature of 72°C and matured until complete saccharification (iodine test). To separate the liquid part of the wort from the wort, the mixture is directed to filtration. The first wort obtained is directed to the brewing kettle. Upon completion of the collection of the first wort, a sugary sorghum juice concentrate with a content of fermentable substances within the limits of the standards provided for beer of 45…55% is added to the kettle [Булгаков Н. Химия пивоварения. Пищепромиздат. Москва, 1954, p. 229]. While the use of other unmalted materials such as sugar, sugar syrup with a high content of fermentable substances up to 100% significantly increases their content in the beer wort up to 75%, worsening the taste of the beer. At the same time, the high content of dry substances in the concentrate of 72% allows you to control the amount of water for washing the wort extract, reducing its losses in the wort from 2% to 1%. In beer brewing, the collection of 11% of water for washing is stopped at a dry substance content of 9%. In the wort obtained after filtration, the acidity is corrected to pH 5.3 and hops are added, boiled for 2 hours. The dry matter content of the wort in the production of blond beer is 11%. After boiling, the wort is directed to the hop separator and is separated from the hop dregs, then it is directed to a settling tank. The wort is cooled, at the same time the crude impurities of protein compounds are deposited. Yeast is introduced into the wort cooled to 6…7°C in the form of a consistent mass 0.4…0.5 L per 100 L of wort. Fermentation lasts seven days at a temperature of 7…9°C. At the end of the main fermentation, the young beer is cooled to 2°C, separated from the yeast and sent to secondary fermentation. After 21 days, the beer is filtered and bottled. The beer has a light golden color, a pure hop and malt taste, without foreign nuances. It is sufficiently saturated with carbon dioxide of 0.4%, with an alcohol content of 4%, extract of 5.1%. Tasting and physicochemical analysis of the beer obtained with the addition of 30% as unmalted material of sweetened sorghum juice concentrate showed its compliance with the established requirements (Technical Regulation. Beer and beer-based beverages. Government Decision No. 473 of 2012.07.03. Published in the Official Gazette of 2012.07.06 No. 135-141 Art. No. 519).
Utilizarea concentratului de suc de sorg zaharat în calitate de material nemalţificat reduce semnificativ şi simplifică procesul tehnologic de producere a mustului de bere, în comparaţie cu utilizarea altor materiale nemalţificate, îmbunătăţeşte calitatea berii şi reduce consumul de materiale, combustibil, energie electrică, capacităţi de producţie şi pierderile de materie primă. The use of sweetened sorghum juice concentrate as an unmalted material significantly reduces and simplifies the technological process of beer wort production, compared to the use of other unmalted materials, improves beer quality and reduces the consumption of materials, fuel, electricity, production capacities and raw material losses.
Procedeul de fabricare a berii prevede prepararea mustului de malţ, plămădirea-zaharificarea, răcirea plămezii, filtrarea, scurgerea primului must şi spălarea borhotului în extract, fierberea primului must cu un adaos de concentrat de suc de sorg zaharat cu un conţinut de 72…75% de substanţe uscate şi 45…50% de zahăr, într-o cantitate care să asigure 30% din cantitatea de extract din must, spălarea borhotului se efectuează până la conţinutul de 9% de substanţe uscate în mustul de bere rezultat, ajustarea pH-ului, adăugarea hameiului în trei reprize, fierberea în decurs de 2 ore, răcirea şi limpezirea mustului de bere până la temperatura de 6…7°C, fermentarea mustului de bere cu adăugarea drojdiei de fermentaţie în cantitate de 0,4…0,5 L la 100 L de must, fermentarea principală sau primară în decurs de 7 zile, eliminarea drojdiilor şi răcirea până la temperatura de 0…2°C, fermentarea secundară şi maturarea în decurs de 21 zile în recipiente închise sub presiune, filtrarea şi ambalarea. The beer brewing process includes the preparation of malt wort, fermentation-saccharification, cooling of the wort, filtration, draining of the first wort and washing of the wort in extract, boiling of the first wort with the addition of sugared sorghum juice concentrate with a content of 72…75% of dry substances and 45…50% of sugar, in an amount that ensures 30% of the amount of extract in the wort, washing of the wort is carried out up to the content of 9% of dry substances in the resulting wort, pH adjustment, addition of hops in three batches, boiling within 2 hours, cooling and clarification of the wort to a temperature of 6…7°C, fermentation of the wort with the addition of fermentation yeast in an amount of 0.4…0.5 L per 100 L of wort, main or primary fermentation within 7 days, removal of yeast and cooling to a temperature of 0…2°C, secondary fermentation and maturation for 21 days in closed containers under pressure, filtration and packaging.
Exemplu Example
Pentru fabricarea berii în cantitate de 2500 L din 70% de malţ şi 30% de concentrat de suc de sorg zaharat, la pierderea de must de 18% şi de extract în borhot de 2%, cantitatea mustului va constitui 2500+450=2950 L cu conţinut de extract cu pierderi de 2950x11:100+6=331 kg. Cantitatea extractului introdus cu concentratul de suc de sorg va constitui 30x331:100=100 kg. Cantitatea concentratului introdus la conţinutul în extract de 75% va constitui 100x100:75=133 kg. Necesarul de malţ la un conţinut în extract de 75% va constitui 331-100=231 kg, 231x100:75=308 kg. Într-un vas de amestecare se toarnă apă cu temperatura de 55°C în cantitate de 1550 L (5:1), se toarnă 308 kg de malţ zdrobit, se încălzeşte până la temperatura de 55°C, se maturează timp de 20 min. Amestecul se încălzeşte până la temperatura de 63°C, se maturează timp de 30 min. Se încălzeşte în continuare până la temperatura de 72°C şi se maturează timp de 40 min. Partea lichidă a amestecului se transvazează prin pompare într-un alt vas, iar masa consistentă rămasă se fierbe timp de 30 min. Apoi masa consistentă fiartă se transvazează prin pompare şi se amestecă cu cea lichidă la temperatura de 70°C, se maturează timp de 30 min, se încălzeşte până la temperatura de 72°C până la zaharificarea completă. Apoi terciul se debitează într-o cuvă de filtrare, se colectează primul must, care se debitează într-un cazan de fierbere. La agitare bună se adaugă 133 kg de concentrat cu un conţinut ridicat de substanţe uscate de 72%. Aceasta a permis intensificarea spălării borhotului prin creşterea cantităţii de apă de spălare până la un conţinut de substanţe uscate în must de 9% şi pierderea de extract în borhot de 1% în loc de 2% anterior. For the production of beer in the amount of 2500 L from 70% malt and 30% sugared sorghum juice concentrate, at a loss of 18% wort and 2% extract in the mash, the amount of wort will be 2500+450=2950 L with an extract content with losses of 2950x11:100+6=331 kg. The amount of extract introduced with the sorghum juice concentrate will be 30x331:100=100 kg. The amount of concentrate introduced at an extract content of 75% will be 100x100:75=133 kg. The required malt at an extract content of 75% will be 331-100=231 kg, 231x100:75=308 kg. In a mixing vessel, pour 1550 L (5:1) of water at 55°C, pour in 308 kg of crushed malt, heat to 55°C, mature for 20 min. The mixture is heated to 63°C, mature for 30 min. It is further heated to 72°C and mature for 40 min. The liquid part of the mixture is pumped into another vessel, and the remaining thick mass is boiled for 30 min. Then the boiled thick mass is pumped and mixed with the liquid at 70°C, mature for 30 min, heat to 72°C until complete saccharification. Then the mash is discharged into a filter tank, the first must is collected, which is discharged into a boiling kettle. With good stirring, 133 kg of concentrate with a high dry matter content of 72% is added. This allowed the mash washing to be intensified by increasing the amount of washing water to a dry matter content in the mash of 9% and the loss of extract in the mash of 1% instead of the previous 2%.
Mustul obţinut cu apa de spălare se fierbe timp de 2 ore până la un conţinut de substanţe uscate în must de 11%, totodată conţinutul de substanţe fermentabile este de 53%. În timpul fierberii se introduc 5,5 kg de hamei în trei reprize. Limpezirea mustului se efectuează prin răcire cu apă de la temperatura de 95 până la 35°C şi răcirea cu saramură până la 6…7°C. În mustul rece se adăugă 12 L de drojdie lichidă şi se fermentează 7 zile la temperatura de 8…9°C până la conţinutul de extract de 5,1%. Berea obţinută după fermentarea principală se separă de drojdie şi se maturează la temperatura de 0…2°C timp de 21 de zile în vase închise sub presiune, apoi se filtrează şi se îmbuteliază. Caracteristicile organoleptice şi fizico-chimice ale berii obţinute prin procedeul propus corespund cerinţelor stabilite. The wort obtained with the washing water is boiled for 2 hours until the content of dry substances in the wort is 11%, at the same time the content of fermentable substances is 53%. During the boiling, 5.5 kg of hops are introduced in three portions. The wort is clarified by cooling with water from 95 to 35°C and cooling with brine to 6…7°C. 12 L of liquid yeast is added to the cold wort and fermented for 7 days at a temperature of 8…9°C until the extract content is 5.1%. The beer obtained after the main fermentation is separated from the yeast and matured at a temperature of 0…2°C for 21 days in closed vessels under pressure, then filtered and bottled. The organoleptic and physicochemical characteristics of the beer obtained by the proposed process correspond to the established requirements.
1. RU 2211242 C2 2003.08.27 1. RU 2211242 C2 2003.08.27
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| MDS20130209A MD808Z (en) | 2013-12-16 | 2013-12-16 | Process for producing beer |
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| Application Number | Priority Date | Filing Date | Title |
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| MDS20130209A MD808Z (en) | 2013-12-16 | 2013-12-16 | Process for producing beer |
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| MD808Y MD808Y (en) | 2014-08-31 |
| MD808Z true MD808Z (en) | 2015-03-31 |
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| CN104403864B (en) * | 2014-11-06 | 2017-05-24 | 盐城师范学院 | Production technology of reed and beer flavored beverage |
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| SU351886A1 (en) * | Б. А. Раппопорт | METHOD FOR PREPARING BEER WT | ||
| RU2105796C1 (en) * | 1996-04-03 | 1998-02-27 | Акционерное общество Комбинат пиво-безалкогольных напитков | Method for producing beer "sterlitamakskoye" |
| RU2211242C2 (en) * | 2001-12-21 | 2003-08-27 | Гусева Галина Валерьевна | Method for beer production (variants) |
| MD1862C2 (en) * | 1999-12-15 | 2003-08-31 | Пивоваренный завод "АРКАШУЛ", А 0 | Process for pale beer production |
| RU2252247C2 (en) * | 1999-06-16 | 2005-05-20 | Серестар Холдинг Б.В. | Method for production of mash for beer-like beavarage and method for production of beer-like beverage (variants) |
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2013
- 2013-12-16 MD MDS20130209A patent/MD808Z/en not_active IP Right Cessation
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SU351886A1 (en) * | Б. А. Раппопорт | METHOD FOR PREPARING BEER WT | ||
| RU2105796C1 (en) * | 1996-04-03 | 1998-02-27 | Акционерное общество Комбинат пиво-безалкогольных напитков | Method for producing beer "sterlitamakskoye" |
| RU2000115726A (en) * | 1999-06-16 | 2002-07-10 | Серестар Холдинг Б.В. | METHOD OF PREPARATION OF A BEER TYPE OF BEER (OPTIONS) |
| RU2252247C2 (en) * | 1999-06-16 | 2005-05-20 | Серестар Холдинг Б.В. | Method for production of mash for beer-like beavarage and method for production of beer-like beverage (variants) |
| MD1862C2 (en) * | 1999-12-15 | 2003-08-31 | Пивоваренный завод "АРКАШУЛ", А 0 | Process for pale beer production |
| RU2211242C2 (en) * | 2001-12-21 | 2003-08-27 | Гусева Галина Валерьевна | Method for beer production (variants) |
Also Published As
| Publication number | Publication date |
|---|---|
| MD808Y (en) | 2014-08-31 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FG9Y | Short term patent issued | ||
| KA4Y | Short-term patent lapsed due to non-payment of fees (with right of restoration) | ||
| MM4Y | Short-term patent definitely lapsed due to non-payment of fees |