WO1998026041A1 - Traitement de la biere - Google Patents

Traitement de la biere Download PDF

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Publication number
WO1998026041A1
WO1998026041A1 PCT/GB1997/003415 GB9703415W WO9826041A1 WO 1998026041 A1 WO1998026041 A1 WO 1998026041A1 GB 9703415 W GB9703415 W GB 9703415W WO 9826041 A1 WO9826041 A1 WO 9826041A1
Authority
WO
WIPO (PCT)
Prior art keywords
beer
filtration
haze
run
conditioning
Prior art date
Application number
PCT/GB1997/003415
Other languages
English (en)
Inventor
Malcolm Mckechnie
Original Assignee
Brf International
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Brf International filed Critical Brf International
Priority to AU78475/98A priority Critical patent/AU7847598A/en
Publication of WO1998026041A1 publication Critical patent/WO1998026041A1/fr

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Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
    • C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
    • C12H1/063—Separation by filtration

Definitions

  • the present invention relates to a method for processing beer and more particularly to a method for filtering beer using cross flow microfiltration.
  • beer is produced using the following general procedure. Barley seeds are encouraged to begin to germinate and before the seeds start to grow,
  • germination is stopped by a gentle heating process. This is the so-called malting process.
  • the germinated barley or malt is then ground up and mixed with warmed water to allow enzyme activity to proceed. This is the wort production step and hops or their extracts are generally added at this stage.
  • a yeast starter culture is then added and the fermentation process begins.
  • Beer run off from a fermenter (often termed “green beer”) is not ready to drink; it must first go through a period of maturing or conditioning and then filtration, unless cask conditioned ale is being produced.
  • the conditioning process is conducted at or below about 0°C and has several objectives. Firstly, it produces beer with good colloidal stability. This is achieved by removing haze forming materials. Secondly, it clarifies the beer prior to filtration thereby helping improve filtration runs. Thirdly, it provides flavour stable beer and helps ensure no undesirable off flavours develop during and after packaging. Fourthly, it allows for adjustment of critical beer parameters so that the product is within the required specification following filtration and dilution.
  • Proteins and polyphenols are essential for the formation of hazes and therefore removal of one or both of these constituents will reduce the possibility of haze formation.
  • One of the best ways to combat haze is to chill the beer to as low a temperature as possible, preferably below 0°C before the final filtration. This will cause a major proportion of the protein-polyphenol complexes to come out of solution and thus be removable. The chill haze will re-dissolve if the temperature of the beer increases above about 0°C and therefore it must be removed during the cold conditioning stage. If the chill haze is not completely removed, it may persist on into the finished, packaged product. This is undesirable since it could precipitate out at a later stage causing an unacceptable level of turbidity within the predicted shelf life of the final product.
  • a complementary approach for removal of protein-polyphenol complexes is to use absorbents which are insoluble.
  • the insolubility makes it possible to stir them into the tank and to allow them to settle after reaction.
  • they can be added in dose form into the beer line upstream of the filter.
  • a further alternative is to pack the absorbents into a filter bed for filtering the beer.
  • a common polyphenol absorbent is polyvinylpyrrolidone (PVPP). This material is very expensive and is often re-generated for re-use. It is either packed into a filter or dosed into the beer line prior to filtration.
  • Other absorbents include silica hydrogel such as Lucilite TM which adsorbs proteins. These can be added either directly to the conditioning tank or dosed into the beer line before it reaches the filtration stage. These adsorbents settle readily and have little effect on beer foam.
  • Beer run off from the conditioning tank (commonly referred to as “rough beer”) is then
  • regenerable filters such as sand beds, ultrafiltration techniques wherein large molecules and other material are removed from a liquid and cross-flow microfiltration techniques wherein filtered particles are maintained in suspension in rapidly re-circulating liquid.
  • cross-flow microfiltration It has been previously proposed to use cross-flow microfiltration to recover beer from fermenter bottoms and tank bottoms.
  • the cross-flow microfiltration technique filters to a very high degree and results in the removal of essential beer components such as head retention proteins and bitterness compounds. The result is a filtered "beer" which is outside the required specification. Since the technique is only utilized in the beer recovery steps the amount of "below specification beer” produced represents only a small percentage of the total beer volume. Accordingly, when the "below specification beer” is added to the rest of the stock, it is diluted out of significance. Because the cross-flow microfilter removes many of the desirable beer components it has not been used as a filtration technique for "rough beer” from the conditioning tank.
  • cross-flow microfiltration techniques were generally considered to fail economically because of low filtration rates which resulted from fouling by proteins and other materials on the microfilter surface. It should be noted that these reasons for the failure of applications of crossflow microfiltration for beer do not appear to apply to cider production.
  • the cold conditioning step is regarded as an essential stage of the brewing process since the "green beer" from the fermenter must be chilled to precipitate out the chill haze materials and allowed to settle to remove the bulk of the particulate matter.
  • the length of the conditioning period varies from brewery to brewery but is typically between four days to four weeks.
  • a method for single stage processing of beer wherein the beer passes directly from fermentation to filtration, the said filtration being effective to produce a beer having colloidal stability and clarity such that the requirement for separate conditioning is substantially avoided.
  • the present invention also provides a method for single stage processing of beer wherein the beer is filtered using a cross-flow microfilter.
  • the present invention further provides a method for single stage processing of beer wherein the filtration step can be conducted at above 0°C.
  • the Applicants have developed a method for processing beer that not only substantially avoids the requirement to cold condition the beer but also allows the beer to be filtered at temperatures above 0°C.
  • the present invention utilises a surprising and unexpected technical effect which is completely contrary to the prejudice in the art
  • the exact mechanism by which the claimed filtration method works is not fully elucidated however, it is believed to result from the formation of a fouling layer or secondary membrane which develops during a cross-flow microfiltration run.
  • the membranes used in the filtration system are selected to have pore sizes sufficient to allow the desirable beer components through however, the fouling layer has structural characteristics such that chill haze material is retained in or on the fouling layer, even at temperatures where the chill haze materials are in solution, whilst allowing the desirable beer components to pass through.
  • Colloidal stability (the period of time that a beer can be stored until its haze value becomes unacceptable) was investigated by forcing hazes in filtrate samples ie chemically inducing any haze forming material.
  • An ethanol forced haze was used; 3ml of 96% ethanol are added to 100ml of beer which is then stored for 24h at 0°C and the haze is then read. The lower the haze reading the more stable the beer.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Food Science & Technology (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Toxicology (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
  • Separation Using Semi-Permeable Membranes (AREA)

Abstract

L'invention concerne un procédé de traitement de la bière en une seule étape dans lequel la bière fraîchement fermentée sortant de la cuve de fermentation, est dirigée directement vers la filtration. L'étape de filtration de la bière fournit une bière qui est suffisamment claire, stable et sans matières colloïdales, pour ne pas nécessiter un conditionnement séparé.
PCT/GB1997/003415 1996-12-11 1997-12-11 Traitement de la biere WO1998026041A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU78475/98A AU7847598A (en) 1996-12-11 1997-12-11 Beer processing

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB9625764.7 1996-12-11
GB9625764A GB2320256A (en) 1996-12-11 1996-12-11 Beer filtration

Publications (1)

Publication Number Publication Date
WO1998026041A1 true WO1998026041A1 (fr) 1998-06-18

Family

ID=10804291

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/GB1997/003415 WO1998026041A1 (fr) 1996-12-11 1997-12-11 Traitement de la biere

Country Status (3)

Country Link
AU (1) AU7847598A (fr)
GB (1) GB2320256A (fr)
WO (1) WO1998026041A1 (fr)

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0208450A2 (fr) * 1985-06-27 1987-01-14 Apv Uk Limited Filtration de bière
US4943374A (en) * 1988-04-21 1990-07-24 Gessner & Co., Gmbh Use of a microporous membrane constructed of polyether sulfon and hydrophilization agent for the filtration of beer
DE4016192A1 (de) * 1990-05-19 1991-11-21 Khs Processtechnik Gmbh Verfahren zur sterilfiltration von getraenken
DE4413982A1 (de) * 1994-04-21 1995-10-26 Bernd Gogol Verwendung eines Kerzenfilters für die Filtration eines alkoholhaltigen Getränks

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NL9301653A (nl) * 1993-09-24 1995-04-18 X Flow Bv Werkwijze voor het verwijderen van troebelheid veroorzakende bestanddelen uit een vloeistof met behulp van microfiltratie.
NL9301716A (nl) * 1993-10-06 1995-05-01 X Flow Bv Microfiltratie- en/of ultrafiltratiemembraan, werkwijze voor de bereiding van een dergelijk membraan, alsmede werkwijze voor het filtreren van een vloeistof met behulp van een dergelijk membraan.
FR2717185B1 (fr) * 1994-03-08 1996-07-26 Tech Sep Microfiltration de la bière.

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0208450A2 (fr) * 1985-06-27 1987-01-14 Apv Uk Limited Filtration de bière
US4943374A (en) * 1988-04-21 1990-07-24 Gessner & Co., Gmbh Use of a microporous membrane constructed of polyether sulfon and hydrophilization agent for the filtration of beer
DE4016192A1 (de) * 1990-05-19 1991-11-21 Khs Processtechnik Gmbh Verfahren zur sterilfiltration von getraenken
DE4413982A1 (de) * 1994-04-21 1995-10-26 Bernd Gogol Verwendung eines Kerzenfilters für die Filtration eines alkoholhaltigen Getränks

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
CANTRELL, I.C.: "Industrial scale research into malting and brewing problems.", JOURNAL OF THE INSTITUTE OF BREWING., vol. 93, no. 6, November 1987 (1987-11-01) - December 1997 (1997-12-01), LONDON GB, pages 487 - 495, XP002063710 *
REED, R.J.R. & LEEDER, G.I.: "Cross-flow filtration in brewing.", BREWERS' GUARDIAN, July 1986 (1986-07-01), UK, pages 15 - 18, XP002063711 *

Also Published As

Publication number Publication date
GB9625764D0 (en) 1997-01-29
GB2320256A (en) 1998-06-17
AU7847598A (en) 1998-07-03

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