RU2361908C2 - Способ получения спиртных напитков - Google Patents

Способ получения спиртных напитков Download PDF

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RU2361908C2
RU2361908C2 RU2004100827/13A RU2004100827A RU2361908C2 RU 2361908 C2 RU2361908 C2 RU 2361908C2 RU 2004100827/13 A RU2004100827/13 A RU 2004100827/13A RU 2004100827 A RU2004100827 A RU 2004100827A RU 2361908 C2 RU2361908 C2 RU 2361908C2
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Филлис Хедер ПИЛКИНГТОН (CA)
Филлис Хедер ПИЛКИНГТОН
Норманд Антони МЕНСУР (CA)
Норманд Антони МЕНСУР
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Лабатт Брюинг Компани Лимитед
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    • 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
    • C12C11/00—Fermentation processes for beer
    • C12C11/02—Pitching yeast
    • 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
    • C12C11/00—Fermentation processes for beer
    • C12C11/07—Continuous fermentation
    • 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
    • C12C11/00—Fermentation processes for beer
    • C12C11/07—Continuous fermentation
    • C12C11/075—Bioreactors for continuous fermentation
    • 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
    • C12C11/00—Fermentation processes for beer
    • C12C11/09—Fermentation with immobilised yeast
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
    • Y02E50/00—Technologies for the production of fuel of non-fossil origin
    • Y02E50/10—Biofuels, e.g. bio-diesel

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Abstract

Способ получения спиртных напитков предусматривает осуществление стадии непрерывного брожения сусла, содержащего сбраживаемые сахара. Процесс проводят в газлифтном биореакторе с внутренней циркуляцией и ограниченной подачей кислорода с использованием иммобилизованных, флоккулирующих дрожжей. После непрерывной стадии брожения по меньшей мере частично сброженный продукт можно передавать на стадию выдержки для завершения процесса, где выдержку ведут в теплых условиях. Спиртной напиток может представлять собой пиво различных сортов - светлое, лагерное или Североамериканское. Выдержку проводят в течение 48 часов. Это позволяет повысить эффективность технологического процесса, получить пиво с приемлемым вкусом и качеством. 16 з.п. ф-лы, 29 ил., 181 табл.

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Claims (17)

1. Способ получения спиртных напитков, в котором стадию непрерывного брожения сусла, содержащего сбраживаемые сахара, проводят в газлифтном биореакторе с внутренней циркуляцией и ограниченной подачей кислорода с использованием иммобилизованных дрожжей, которые являются флоккулирующими дрожжами, причем претерпевший по меньшей мере частичное брожение продукт со стадии непрерывного брожения, включающий суспендированные дрожжи, подают на стадию выдержки партии после прекращения брожения для завершения процесса, где выдержку ведут в теплых условиях.
2. Способ по п.1, в котором стадия непрерывного брожения представляет собой главное брожение.
3. Способ по п.1, в котором выдержку в теплых условиях осуществляют при температуре 21°С.
4. Способ по п.1, в котором кислород вводят на стадии непрерывного брожения в составе газовой смеси.
5. Способ по п.4, в котором газовая смесь включает воздух и азот.
6. Способ по п.4, в котором содержание кислорода в указанной газовой смеси равно 20%.
7. Способ по п.4, в котором содержание кислорода в указанной газовой смеси равно от приблизительно 2 до 5%.
8. Способ по п.1, в котором спиртной напиток представляет собой пиво.
9. Способ по п.8, в котором пиво представляет собой светлый сорт пива.
10. Способ по п.8, в котором пиво представляет собой лагерное пиво.
11. Способ по п.8, в котором пиво представляет собой Североамериканский сорт пива.
12. Способ по п.1, в котором дрожжи представляют собой высокофлокулирующие или суперфлокулирующие дрожжи.
13. Способ по п.1, в котором продолжительность стадии выдержки партии после прекращения брожения составляет до 48 ч.
14. Способ по п.1, в котором уменьшение концентрации диацетила осуществляют на стадии выдержки партии после прекращения брожения.
15. Способ по п.1, в котором уменьшение концентрации ацетальдегида осуществляют на стадии выдержки партии после прекращения брожения.
16. Способ по п.1, в котором концентрация высших спиртов сивушных масел остается практически постоянной в течение стадии выдержки партии после прекращения брожения.
17. Способ по п.1, в котором подачу со стадии непрерывного брожения распределяют с помощью системы трубопроводов в один или несколько резервуаров для выдержки сусла, в которых имеет место стадия выдержки партии после прекращения брожения.
RU2004100827/13A 2001-06-20 2002-06-20 Способ получения спиртных напитков RU2361908C2 (ru)

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