RU2527071C1 - Beer wort fermentation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages preparation of cooled hopped wort, the latter filtration through a filtering accessory material represented by carbon-containing fibres produced by way of pyrolysis of viscose in the form of non-woven fabric; filtration is performed at a rate of 0.6-1.2 dm³/h with fibres weight equal to 0.2-0.5 g during 0.5-1.5 hours; then one performs wort fermentation with beer yeast.

EFFECT: beer wort fermentation process acceleration, improvement of physical-and-chemical and organoleptic indices of beer quality and beer colloidal stability enhancement.

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Description

The invention relates to the brewing industry and may find application in the wine industry.

A known method of fermentation of beer must is that in order to clarify the wort it is treated with a stabilizer, which is used as tannin [1], yeast is introduced and the fermentation process is carried out.

The disadvantages of this method are the lack of influence on the course of fermentation of beer wort, the need for very accurate dosing of tannin, the danger of further oxidation of beer, the removal of only high molecular weight proteins, which leads to a deterioration in foamy properties and a decrease in the fullness of the taste of beer.

Closest to the technical nature of the proposed is a method of processing hopped beer wort by filtration through perlite or diatomite [2] followed by fermentation of the medium.

The disadvantages of this method are as follows. The use of perlite or diatomite as an auxiliary filter material only contributes to the clarification of the wort due to the mechanical retention of suspended particles. Colloidal substances, such as polyphenols, which inhibit the vital activity of yeast, and thereby inhibit the fermentation of wort, as well as negatively affect the colloidal resistance of beer, are removed to a small extent.

The objective of the invention is the intensification of the process of fermentation of beer wort and increase the colloidal resistance of the finished beer.

In the proposed method, the task is achieved in that the hopped chilled wort, prepared in a known manner, is filtered through an auxiliary filtering agent, which is carbon fiber (HC) obtained by viscose pyrolysis in the form of a non-woven fabric, at a speed of 0.6-1, 2 dm ³ / h, a fiber weight of 0.2-0.5 g and a filtering duration of 0.5-1.5 hours

Carbon fiber sorbents (HC) are characterized by high sorption activity due to surface micropores, which play the main role in the process of molecular adsorption. In this case, hydrocarbons have an increased sorption rate and are simultaneously able to capture coarse particles [3].

In comparison with the known technical solutions, the processing of wort by filtering through HC allows not only to delay coarse suspended particles, but also to adsorb colloidal substances, in particular polyphenols, thereby accelerating the process of fermentation of the wort, increasing the colloidal resistance of beer, which corresponds to the inventive step.

The method is as follows.

The hopped beer wort is obtained in a known manner, cooled to the initial fermentation temperature and filtered through a hydrocarbon layer in the form of a non-woven fabric at a speed of 0.6-1.2 dm ³ / h for 0.5-1.5 hours with a fiber weight of 0.2 -0.5 g, make yeast and lead the process of fermentation.

The invention is illustrated by examples.

Example 1. A chilled hopped beer wort with an extractivity of 11% is passed through a filter, where HC is used as a filter material in the form of a non-woven fabric. The fiber mass is 0.2 g, the filtration rate is 1.2 ± 0.05 dm ³ / h, the filtering duration is 1.5 hours. Then, yeast is introduced into the wort and the fermentation process is carried out.

Example 2. Do the same as in example 1. The filtering rate of 0.6 ± 0.05 DM ³ / h with a process duration of 0.5 h, the fiber weight of 0.5 g

Indicators characterizing the quality of the wort after treatment with a carbon fiber sorbent are presented in table 1. The results reflecting the dynamics of the fermentation of the wort of the treated HC are shown in Table 2, the characteristics of the finished beer in Table 3. The control was a must, untreated with a sorbent.

Table 1 Indicator Wort before processing (control) after processing the hydrocarbon by the proposed method according to examples one 2 Mass fraction of solids,% 11.0 11.0 10.9 Fraction A Protein, - mg / 100 cm ³ 14.7 13,2 12.9 -% reduction. from ref. - 9.9 12,2 Anthocyanogens, - mg / dm ³ 53 43 39 -% reduction. from ref. - 19 26 Polyphenols - mg / dm ³ 104.6 83.7 75.3 -% reduction. from ref. - twenty 28

table 2 Indicators The method of examples The duration of fermentation, days. 0 one 2 3 four 5 6 7 Mass fraction of solids,% one 11.0 9.5 7.6 6.4 5,0 4.4 3.9 - 2 10.9 9.0 7.2 5.9 4.4 3.8 - - the control 11.0 10.0 9.5 8.4 7.2 6.0 5.3 4,5 The total concentration of yeast, million cells / cm ³ one twenty 46 69 78 54 24 12 - 2 twenty 48 74 82 60 thirty fifteen - the control twenty 37 52 58 fifty 40 twenty 10 The number of budding cells,% one 29th 54 69 65 60 42 16 - 2 29th 60 78 70 62 46 17 - the control 29th 44 59 55 40 28 twenty 12 Acidity, units one 2.10 2.19 2.25 2,30 2,36 2.41 2.45 - 2 2.10 2.21 2,30 2,35 2.40 2.45 - - the control 2.10 2.16 2.20 2.26 2,32 2,38 2.41 2.42 pH one 5.30 4.96 4.84 4.75 4.62 4,51 4.35 - 2 5.30 4.82 4.70 4.62 4.45 4.33 - - the control 5.30 5.06 4.93 4.84 4.72 4,50 4.44 4.23

Table 3 Indicators The proposed method by examples Control (no processing) one 2 Visible extract,% 3.6 3,5 3.8 Volume fraction of alcohol,% 4,52 4.60 4.41 Acidity, units 2.49 2,50 2.47 Color, units 0.95 0.82 1.10 The actual degree of fermentation,% 56.4 57.3 55.1 The content of polyphenols, mg / DM ³ 75.3 64.0 88.9 Protein fraction A, mg / cm ³ 11.1 10,4 13,2 Content, mg / dm ³ - higher alcohols 78 75 97 diacetyl 0.25 0.19 0.42 Foaming: - foam height, mm 42 41 39 - foam resistance, min 4,5 4.3 4.1 The durability of unpasteurized beer, days 12 fourteen 9

The data obtained indicate that filtering the hopped chilled wort through a carbon-containing fiber made it possible, due to the partial removal of phenolic substances, to intensify the process of reproduction of yeast and fermentation of the medium extract. This led to a reduction in the fermentation process by 1-2 days, improving the quality of the finished beer, which was reflected in increasing the resistance of the drink to the formation of colloidal turbidity and its organoleptic characteristics.

In the case of filtering the wort through a carbon fiber sorbent with an initial extractivity of more than 11%, it is necessary to change the proposed processing parameters (speed and duration of filtration, fiber weight).

Information sources

1. Pokrovskaya N.V., Kadaner Ya.D. Biological and colloidal resistance of beer. - M.: Food Industry, 1978. - 272 p.

2. Kagler M., Voborsky J. Filtering beer. - M .: Agropromizdat, 1986.- 279 p.

3. Ermolenko I.N., Lubliner L.P. Element-containing carbon fiber materials. - Minsk: Science and Technology, 1982. - 272 p.

Claims (1)

A method of fermenting beer wort, including preparing hopped chilled wort, then filtering it through an auxiliary filter material, fermenting with brewer's yeast, characterized in that carbon-containing fiber obtained by pyrolysis of viscose in the form of a non-woven fabric is used as filter material, and filtering is performed at a speed of 0, 6-1.2 dm ³ / h with a fiber weight of 0.2-0.5 g for 0.5-1.5 hours