WO2020165929A1 - Procédé de production d'une boisson à faible teneur en alcool et appareil correspondant - Google Patents

Procédé de production d'une boisson à faible teneur en alcool et appareil correspondant Download PDF

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Publication number
WO2020165929A1
WO2020165929A1 PCT/IT2020/050025 IT2020050025W WO2020165929A1 WO 2020165929 A1 WO2020165929 A1 WO 2020165929A1 IT 2020050025 W IT2020050025 W IT 2020050025W WO 2020165929 A1 WO2020165929 A1 WO 2020165929A1
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WIPO (PCT)
Prior art keywords
fermenter
fermented
alcohol content
yeasts
low alcohol
Prior art date
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PCT/IT2020/050025
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English (en)
Inventor
Daniele Fatutto
Nicola MARON
Nicola GABRIELLI
Original Assignee
Tmci Padovan S.P.A.
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Application filed by Tmci Padovan S.P.A. filed Critical Tmci Padovan S.P.A.
Publication of WO2020165929A1 publication Critical patent/WO2020165929A1/fr

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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
    • C12C12/00—Processes specially adapted for making special kinds of beer
    • C12C12/04—Beer with low alcohol content
    • 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
    • C12C11/003—Fermentation of beerwort
    • C12C11/006—Fermentation tanks therefor
    • 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
    • C12C11/11—Post fermentation treatments, e.g. carbonation, or concentration
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C12G3/025—Low-alcohol beverages
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/08—Preparation of other alcoholic beverages by methods for altering the composition of fermented solutions or alcoholic beverages not provided for in groups C12G3/02 - C12G3/07
    • 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
    • C12H3/00—Methods for reducing the alcohol content of fermented solutions or alcoholic beverage to obtain low alcohol or non-alcoholic beverages

Definitions

  • Embodiments described here are applied to the food industry, in particular in the production of alcoholic, low alcohol content, or non-alcoholic drinks deriving from the fermentation of substances of vegetable origin, for example fruit or cereals.
  • embodiments described here concern a method for the production of a low alcohol content drink, for example beer or wine, and the corresponding apparatus.
  • beer is a drink made using water as a base ingredient, with the addition of a source of starch, such as for example barley malt, able to ferment and produce alcohol, and with the addition of a yeast to produce fermentation and of a substance to add aroma.
  • a source of starch such as for example barley malt, able to ferment and produce alcohol, and with the addition of a yeast to produce fermentation and of a substance to add aroma.
  • cereal malt can be used, usually barley, but also corn, rice, wheat or other cereals, or sugar, sorghum, cassava, potatoes, agave, or their mixtures, also according to the different geographical areas of production.
  • the process to prepare beer generally provides to start with malting, in which the cereals are germinated in order to free the starches, and then dried or possibly roasted.
  • the malt thus obtained is ground and mixed with water, and this mixture is heated in order to perform a maceration by means of which the enzymes present, typically amylase, transform the starch into sugars, generally maltose, to create a liquid that contains sugars, called must, and obtaining what, in the sector, is defined as mashing.
  • the enzymes present typically amylase
  • the must is subjected to a boiling step to denature the enzymes still present, to concentrate and sterilize the must, preventing bacterial proliferation, promoting the coagulation and precipitation of proteins and polyphenols, and possibly promoting a Maillard reaction.
  • the boiled must to produce beer is also called“beer wort”.
  • centrifugation is carried out (“whirlpool” technique), in which the denser solid substances, such as coagulated proteins, vegetable substances of hops or other impurities, are separated by means of decanting.
  • the boiled and centrifuged must is cooled and, in a special fermenter, yeasts are added, which give rise to alcoholic fermentation, during which the sugars are transformed into alcohol, until the desired alcohol content is reached.
  • a“non-alcoholic” or low alcohol content drinks for example“non-alcoholic” beer, by stopping the fermentation of the must as soon as it reaches the desired alcohol content, and/or removing the alcohol from the finished product.
  • a“non-alcoholic” or“low alcohol content” beer has an alcohol content comprised between 0.3% and 3% of alcohol by volume, although this definition can depend on national or international regulations.
  • bittering step is usually carried out, during or after the boiling step, with one or more bittering additives, or agents, for example hops.
  • the bitter taste is typically due to the transformation, during boiling, of the alpha acids of the hops into iso-alpha acids, which are responsible for the bitter component of beer. To this end, hops with a bittering function are added at the start of boiling.
  • aromatizing function is due to the presence of aromatizing agents, for example aroma hops, rich in beta acids and typical essential oils.
  • aroma hops which are generally different from bittering hops, are usually added at the end of the boiling in order to prevent their essential oils from undergoing degradation and evaporation during boiling, or during the transfer of the must (“hop-back”) or cold during fermentation (“dry-hopping”), or even in the bottle or during tapping.
  • the Applicant has devised, tested and embodied the present invention to overcome the shortcomings of the state of the art and to obtain these and other purposes and advantages.
  • embodiments described here in accordance with the present invention concern a method to produce a fermented must with low alcohol content, which overcomes the limits of the state of the art and eliminates the defects present therein.
  • the method as above comprises:
  • this mixing allows to obtain a fermented must for producing alcohol free or low alcohol content drinks with aromatic characteristics, and characteristics of taste and consistency similar to those of a must suitable to obtain an alcoholic drink.
  • alcohol content we mean the percentage of alcohol by volume with respect to the total volume of the drink or fermented must.
  • non-alcoholic or“with low alcohol content” we mean a drink or fermented must with an alcohol content comprised between 0.3% and 3% of alcohol by volume.
  • muscle we mean a liquid, dense and cloudy, obtained by processes of mechanical disintegration of vegetable products and possibly of mixing the mass obtained in water.
  • the vegetable products can be barley, barley malt or suchlike, while in the case of wine, these vegetable products can be grapes, apples or other fruit suitable to obtain different types of wine.
  • fermentable must we mean the must treated with the addition of selected yeasts in order to partly or totally transform the fermentable substances (for example sugars) present in the must into ethanol or alcohol.
  • an apparatus to produce fermented must with low alcohol content which overcomes the limits of the state of the art and eliminates the defects present therein, is provided in accordance with the present invention.
  • this apparatus comprises: - a main feed line of must;
  • first fermenter and a second fermenter connected to the main feed line, the first fermenter being sized to receive a volume of must greater than the second fermenter
  • the first fermenter is without oxygen and is equipped with cooling means to inhibit or reduce the fermentation of the yeasts in order to obtain the first quantity of aromatized and essentially unfermented must
  • the second fermenter is equipped with oxygenation means and with heating means to heat the must to a temperature suitable for the fermentation of the yeasts, to obtain a second quantity of fermented must
  • a method is also provided to obtain a low alcohol content drink, which overcomes the limits of the state of the art and eliminates the defects present therein, comprising:
  • FIG. 1 is a schematic view of an apparatus for the production of a low alcohol content drink in accordance with embodiments of the present invention.
  • the present description also includes the intervals that derive from uniting or overlapping two or more intervals described, unless otherwise indicated.
  • the present description also includes the intervals that can derive from the combination of two or more values taken at different points, unless otherwise indicated.
  • a method is provided to produce a fermented must FW which comprises:
  • the operation of obtaining the must represents one of the first steps of the production processes for alcoholic drinks (wine, beer, spirits, etc.).
  • this step is called mashing in the case of drinks such as beer, or maceration in the case of drinks such as wine.
  • the must is subjected to a subsequent boiling step to promote solubilization in the solvent and/or the transformation of the various substances of the solute.
  • the must W entering the two fermenters 11, 12 can be grape must to obtain wine, or boiled must of barley malt or suchlike to obtain beer, or it can also be fruity must to obtain hydromel, cider or other distilled products.
  • the must W has a temperature as close as possible to the cooling temperature of the first fermenter 11.
  • the must W can comprise a bittering and/or aromatizing agent added in the previous step of obtaining the must.
  • the bittering and/or aromatizing agent can be hops which can be added during the boiling of the must before the must W is made available.
  • bittering and/or aromatizing agent we mean a bittering additive or agent, and/or an aromatizing additive or substance, having for example beta acids, alpha acids and/or essential oils which confer the desired aromas to the final drink.
  • the first quantity W1 can be from 4 to 15 times the second quantity W2 of the must W.
  • the yeasts Y can be added in dosages equal to or higher than those provided in the conventional alcoholic production of drinks, such as for example beer or wine, in order to allow the development of the desired organoleptic and aromatic characteristics.
  • yeasts Y depend on the type of drink to be produced, as in the known conventional production of the respective alcoholic drinks.
  • the method as above provides that the first quantity W 1 in the first fermenter 11 is not subjected to oxygenation but is subjected to cooling, in order to inhibit or reduce the fermentation of the yeasts Y and at the same time facilitate the formation of aromatic substances, to obtain the first quantity of aromatized and essentially unfermented must FW 1.
  • the oxygenation advantageously guarantees a correct fermentation by enriching the concentration of oxygen in the must.
  • pure oxygen or sterile air O can be insufflated into the must.
  • the cooling can be rapid and be implemented within a time comprised between 1 hour and 3 hours, preferably between 1 hour and 2 hours.
  • the cooling in the absence of oxygen prevents the yeasts Y from producing alcohol; however, in these adverse conditions, the yeasts Y still generate some of the aromatic substances associated with classic alcoholic drinks produced by using yeasts, such as beer or wine for example.
  • the first quantity W1 is cooled in the first fermenter 11 to a temperature comprised between 0°C and 15°C according to the final drink to be obtained.
  • the temperature range as above can be comprised between 0°C and 8°C, while for an ale with high fermentation yeasts, the temperature range as above can be comprised between 0°C and 12°C.
  • the length of time the first quantity W1 remains in the first fermenter 11 depends on the temperature at which the must W has to be maintained. In particular, the lower the temperature the longer the first quantity W 1 of must has to be kept in the first fermenter 11 so as to allow the correct release of the aromatic substances.
  • the length of time the first quantity W1 remains in the first fermenter 11 can be comprised between 12 hours and 48 hours.
  • the first quantity aromatized and essentially unfermented must FW1 can have an alcohol content comprised between 0% and 0.2% by volume of alcohol.
  • the method as above also provides that the second quantity W2 in the second fermenter 12 is subjected to oxygenation and heated to a temperature higher than the temperature of the first fermenter 11 , suitable for the fermentation of the yeasts Y in order to obtain the second quantity of fermented must FW2.
  • the second quantity W2 is heated in the second fermenter 12 to a temperature comprised between 20 °C and 40 °C.
  • the length of time the second quantity W2 remains in the second fermenter 12 is the time necessary to completely ferment the second quantity W2 of must.
  • This length of time can at least be comprised between 6 hours and 12 hours and depends on the quantity of must W to be fermented and on the fermentation temperature. In particular, the higher the temperature, the faster the fermentation of the second quantity W2 of must.
  • the second quantity of fermented must FW2 can have an alcohol content comprised between 3% and 8% by volume of alcohol.
  • the fermented must FW obtained by mixing the first quantity of aromatized and essentially unfermented must FW1 and the second quantity of fermented must FW2 by means of the method as above can have an alcohol content comprised between 0.3% and 0.8 % by volume of alcohol.
  • the first quantity W 1 of must in the first fermenter 11 is 10 times the second quantity W2 of must in the second fermenter 12
  • the first quantity of aromatized and essentially unfermented must FW1 produced in the first fermenter 11 is substantially 10 times the second quantity of fermented must FW2 produced in the second fermenter 12. Therefore, if, for example, the second quantity of fermented must FW2 has an alcohol content of 5%, when the latter is mixed with the first quantity of aromatized and essentially unfermented must FW1, the alcohol content in the fermented must FW, obtained by this mixing, is substantially 0.5%.
  • the method as above can provide the addition of one or more aromatizing agents H in the first fermenter 11 , to add desired aromatic characteristics.
  • the aromatizing agent H can be, for example, hops.
  • the method as above can provide to stir and/or mix by means of centrifuging, stirring or mixing means the first quantity W 1 of must W present in the first fermenter 11 so as to keep the yeasts Y and any possible aromatizing agents H in suspension and to facilitate the extraction of the aromatic substances.
  • the method as above can provide to subject at least part of the first quantity W1 of must W present in the first fermenter 11 to a pulsed thermal cycle by means of a heat exchanger 30 which provides to remove at least part of the first quantity W 1 present in the first fermenter 11 , heat it to a temperature suitable for fermentation of the yeasts Y, subsequently to cool it again to the temperature present in the first fermenter 11 and then to re-introduce it into the first fermenter 11.
  • the pulsed thermal cycle can oscillate periodically between 0°C and 30°C.
  • the pulsed thermal cycle allows a greater release of the aromatic substances by means of the aromatizing agents H and the yeasts Y without raising the alcohol content of the first quantity of aromatized and essentially unfermented must FW 1 produced by the first fermenter 11.
  • the method as above can provide, during the pulsed thermal cycle as above, to cyclically subject the first quantity W1 of must of the first fermenter 11 to pressurization/depressurization in correspondence respectively with the heating and subsequent cooling, in order to compensate or to support the volumetric dilations/compressions of the yeasts Y of the first quantity W1 subjected to the pulsed thermal cycle.
  • the method as above can provide to add acidifying agents A in the first fermenter 11 in order to regulate the pH of the first quantity W 1 of must present therein.
  • These acidifying agents can for example be lactic acid, citric acid and phosphoric acid.
  • these acidifying agents can regulate the pH following the lack of fermentation of the yeast Y in the first fermenter 11 guaranteeing that the organoleptic characteristics of the final low alcohol content drink, obtained with the method as above, remain substantially similar to those of a corresponding conventional alcoholic drink.
  • the method as above can provide to remove the yeasts Y after the removal of the first quantity of aromatized and essentially unfermented must FW1 and of the second quantity of fermented must FW2 respectively from the first fermenter 11 and the second fermenter 12.
  • the method as above can provide to remove the yeasts Y after the mixing of the first quantity of aromatized and essentially unfermented must FW 1 and of the second quantity of fermented must FW2.
  • the method as above can provide to also remove and filter the substances of vegetable origin not dissolved in the fermented must FW after the mixing of the first quantity of aromatized and essentially unfermented must FW 1 and of the second quantity of fermented must FW2.
  • an apparatus 10 is provided to produce fermented must FW which comprises:
  • first fermenter 11 - a first fermenter 11 and a second fermenter 12 connected to the main feed line 13, the first fermenter 11 being sized to receive a volume of must W greater than the second fermenter 12,
  • the first fermenter 11 can have a volume from 4 to 15 times greater than the second fermenter 12, in order to be able to accommodate a first quantity of must W1 greater than the second fermenter 12.
  • a fermenter as usable in the embodiments described here is a fermentation reactor comprising a reaction vessel which can be closed and which can generally be equipped with temperature conditioning means (heating and/or cooling), possible stirring and/or mixing means, possible sensor means to detect parameters or typical physical quantities (temperature, density, pH or other), possible means to introduce oxygen or an oxygen mixture (if oxygenation is provided.
  • temperature conditioning means heating and/or cooling
  • stirring and/or mixing means possible stirring and/or mixing means
  • possible sensor means to detect parameters or typical physical quantities (temperature, density, pH or other)
  • possible means to introduce oxygen or an oxygen mixture if oxygenation is provided.
  • the first fermenter 11 is without oxygen and is equipped with cooling means 18, for example a cooling jacket or coil, to inhibit or reduce the fermentation of the yeasts Y in order to obtain the first quantity of aromatized and essentially unfermented must FW1.
  • cooling means 18 for example a cooling jacket or coil
  • the cooling means 18 are configured to cool the first quantity W1 to a temperature comprised between 0°C and 15°C.
  • the cooling means 18 can comprise one or more heat subtraction elements, such as for example PCM elements, or refrigeration units associated with the first fermenter 11.
  • the cooling means 18 can comprise one or more channels or hollow spaces made in the walls of the first fermenter 11 and inside which water or air or other suitable material flows at a temperature lower than that of the first quantity W1 of must present in the first fermenter 11.
  • the second fermenter 12 is equipped with oxygenation means 19 and with heating means 20, for example a heating jacket or coil, to heat the must W, that is, the second quantity of must W2, to a temperature suitable for the fermentation of the yeasts Y, in order to obtain a second quantity of fermented must FW2.
  • heating means 20 for example a heating jacket or coil
  • the oxygenation means 19 can comprise for example one or more fans and conduits which direct oxygen or air O and connect the fans to the second fermenter 12.
  • the oxygenation means 19 can comprise for example one or more cylinders of compressed oxygen or compressed air O suitably connected to the second fermenter 12.
  • the heating means 20 are configured to heat the second quantity W2 of must to a temperature comprised between 20°C and 40°C.
  • the heating means 20 can comprise one or more heat exchangers associated with the second fermenter 12.
  • the heating means 20 can comprise one or more channels or hollow spaces made in the walls of the second fermenter 12 and inside which water or air or other suitable material flows at a temperature higher than that of the second quantity W2 of must present in the second fermenter 12.
  • the interception means 16 can be for example selectively openable valves.
  • the interception means 16 are configured activatable in order to selectively make the first quantity of aromatized and essentially unfermented must FW1 from the first fermenter 11 and the second quantity of fermented must FW2 from the second fermenter 12 both converge in the main feed line 13 by means of the action of pumping means 17, so that they mix to obtain fermented must FW.
  • the feed branches 14, 15 can be configured to feed the first quantity W1 of must and the second quantity W2 of must respectively to the first fermenter 11 and to the second fermenter 12 starting from the main feed line 13.
  • the main feed line 13 can have:
  • this solution allows to reduce the bulk of the apparatus 10 and to optimize the steps of the method to produce the fermented must FW with low alcohol content.
  • the first and second configurations can be activated alternately by means of the pumping means 17, the interception means 16 and the means 23 to alternate the flow provided in the main feed line 13 close to respectively the feed unit 21 and the mixing and collection unit 22.
  • the alternation means 23 can comprise valves which selectively allow the passage of the flow through the main feed line 13.
  • the apparatus 10 can provide a feed line for the must W from the feed unit 21 to the fermenters 11, 12 and a feed line for the fermented must FW, separate from the feed line of the must W, from the fermenters 11, 12 to the mixing and collection unit 22.
  • the feed unit 21 can be a tank or other type of receptacle in which the must is contained or has been obtained.
  • the mixing and collection unit 22 can be a tank or other type of receptacle or an additional feed line in which the fermented must FW coming from the two fermenters 11, 12 is collected.
  • the mixing and collection unit 22 can provide a mechanical mixing member (not shown) to facilitate the mixing between the first quantity of aromatized and essentially unfermented must FW1 coming from the first fermenter 11 and the second quantity of fermented must FW2 coming from the second fermenter 12.
  • the pumping means 17 can be provided between the flow alternation means 23, for example close to the mixing and collection unit 22.
  • the pumping means 17 can comprise, for example, at least one re-circulation pump.
  • the pump can be of the suction type.
  • the pumping means 17 advantageously force the transit of the flow from the feed unit 21 to the mixing and collection unit 22.
  • the apparatus 10 can comprise first supply and metering means 24 configured to introduce yeasts Y into the first and second fermenters 11, 12.
  • the first and second fermenters 11, 12 can provide first supply and metering means 24 that are independent from each other.
  • the apparatus 10 can comprise second supply and metering means 25 configured to introduce acidifying agents A into the first fermenter 11.
  • the apparatus 10 can comprise third supply and metering means 26 configured to introduce aromatizing agents H into the first fermenter 11.
  • the apparatus 10 can be provided with one or more discharge devices 27 associated with the feed branches 14, 15 and configured to allow the washing, rinsing and disinfection operations of the fermenters 1 1 , 12.
  • the discharge devices 27 can possibly be configured to eliminate the yeasts Y respectively from the first quantity of aromatized and essentially unfermented must FW1 coming from the first fermenter 11, and from the second quantity of fermented must FW2 coming from the second fermenter 12.
  • the discharge devices 27 can comprise selectively openable valves and/or filtering elements.
  • the discharge devices 27 can be disposed before the mixing and collection unit 22.
  • the apparatus 10 can comprise the heat exchanger 30 configured to subject the first quantity W1 of must of the first fermenter 11 to the thermal cycles as above.
  • the apparatus 10 can provide a secondary circuit 28 transverse to the main feed line 13 in which the first quantity W1 of must can circulate from the first fermenter 11 to the heat exchanger 30 and from the heat exchanger 30 to the first fermenter 11.
  • the passage of the first quantity W1 of must in the secondary circuit 28 can be selectively allowed by release means 29, for example valves for closing/opening the circuit 28, and facilitated by the pumping means 17.
  • the second fermenter 12 can be connected to the secondary circuit 28 in a selective manner and independently of the first fermenter 11 by means of other release means 29.
  • This configuration allows the second quantity of fermented must FW2 of the second fermenter 12 to be possibly cooled by means of the heat exchanger 30 before the mixing with the first quantity of aromatized and essentially unfermented must FW1.
  • This configuration advantageously allows a correct and stable mixing of the first quantity of aromatized and essentially unfermented must FW1 with the second quantity of fermented must FW2 avoiding thermal peaks that could destabilize the yeasts Y or their residues, triggering unwanted fermentations.
  • the apparatus 10 can provide one or more temperature sensors 31 associated with both fermenters 11, 12 and configured to detect the temperature of the must in the fermenters 11, 12.
  • the apparatus 10 can provide one or more must fermentation sensors 32 associated with both fermenters 11, 12, which are able to supply a signal of a size correlated to the progress of the fermentation of the must.
  • These fermentation sensors 32 can therefore detect a physical quantity correlated to the progress of the fermentation and provide a corresponding electrical signal, for example they can detect the density of the must inside the fermenters 11, 12, a density which is advantageously correlated to the progress or lack thereof of the alcoholic fermentation.
  • Density can be measured in degrees Plato (°Plato), a unit of measurement typically used in the brewing industry: density measured in °Plato is the equivalent of the density, measured in weight/weight %, of sucrose solution diluted in water.
  • the length of time spent in the first fermenter 11 and in the second fermenter 12 can therefore be correlated to the variation in density of the must, and consequently to the progress or otherwise of the fermentation.
  • the apparatus 10 can provide one or more pH sensors 33 (pH-meters) of the must associated with the first fermenter 11.
  • the apparatus 10 can provide one or more filling sensors 34 associated with both fermenters 11, 12 and configured to detect the level of filling of the must in the fermenters 11 , 12.
  • the filling sensors 34 can be for example pressure transducers which detect the pressure of the column of liquid must present in the fermenters 11, 12.
  • the apparatus 10 can provide other sensors to detect properties of the flow entering and/or exiting both fermenters 11, 12, such as for example alcohol content detectors or sugar concentration detectors.
  • the apparatus 10 can provide a system controller 35 in which parameters for the treatment of the must W are pre-set, required for the correct treatment of the must W respectively in the first and second fermenter 11, 12, that is, the first quantity W1 and the second quantity W2.
  • These pre-set treatment parameters can be, for example, the maximum filling levels of the two fermenters 11, 12, the desired pH in the first fermenter 11, the density of the first and second quantities of fermented must FW1, FW2 to be obtained, the level of the aromatic substances to be obtained or emphasized in the final drink, or the alcohol content to be obtained in the final fermented must FW.
  • the system controller 35 is configured to compare the pre-set parameters as above with parameters detected by the sensors 31 , 32, 33, 34 and, on the basis of this comparison, selectively drive in an automatic manner the cooling means 18, the heating means 20, the oxygenation means 19, the interception means 16 and the pumping means 17 of the must W and/or of the fermented must FW.
  • the system controller 35 allows to automate the apparatus 10 optimizing its functioning and increasing the productivity and quality of the fermented must FW produced.
  • the system controller 35 can comprise for example a PLC system and/or a user interface in which to pre-set the treatment parameters of the must W.
  • system controller 35 can be configured to also selectively drive, on the basis of the comparison as above, the alternation means 23 in order to allow the selective passage of the must W or of the fermented must FW along the main feed line 13.
  • system controller 35 can be configured to also selectively drive, on the basis of the comparison as above, the release means 29 in order to allow the selective passage of the first quantity of must W1 in the secondary circuit 28.
  • system controller 35 can be configured to selectively drive the first, second and third supply and metering means 24, 25, 26.
  • system controller 35 can also be configured to selectively drive the discharge devices 27.
  • a method is provided to obtain a drink with low alcohol content.
  • the method comprises:
  • the drink obtained by means of the method as above can have a minimum alcohol content comprised between 0.3% and 1%.
  • the dilution can be carried out by adding water in such a quantity as to obtain the desired alcohol content or the desired final density in the low alcohol content drink.
  • the addition of carbon dioxide can be provided for carbonated drinks such as for example beer or sparkling wine.
  • Pasteurization is a process to destroy some microorganisms and therefore conserve the product longer. Pasteurization can be performed hot, that is thermal, or performed cold, that is by means of high and very high pressures. However, unpasteurized beers or wines also exist.
  • the low alcohol content drink can be filtered again and finally bottled or kegged.
  • the method to produce a low alcohol content drink can also include a clarification or filtering step.
  • Filtering can be carried out by making the drink flow through pre-packaged filters, such as sheets or cartridges, or through filters with fine powders, such as fossil flour, or through microporous membranes.
  • Clarification can also include the addition of one or more clarifying agents to the drink to make the drink clear. Clarification is used in particular to produce beer.

Abstract

Procédé pour produire un moût fermenté (FW) à faible teneur en alcool, selon lequel le moût fermenté (FW) est dilué pour obtenir une boisson à faible teneur en alcool.
PCT/IT2020/050025 2019-02-11 2020-02-11 Procédé de production d'une boisson à faible teneur en alcool et appareil correspondant WO2020165929A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
IT102019000001929A IT201900001929A1 (it) 2019-02-11 2019-02-11 Metodo per la produzione di una bevanda a basso tenore alcolico e relativo apparato
IT102019000001929 2019-02-11

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WO2020165929A1 true WO2020165929A1 (fr) 2020-08-20

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Cited By (1)

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Publication number Priority date Publication date Assignee Title
NL2026495B1 (en) * 2020-09-17 2022-05-23 Doehler Roggel B V Fermentation method

Citations (2)

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Publication number Priority date Publication date Assignee Title
US20100159069A1 (en) * 2005-06-17 2010-06-24 Ab7 Industries Method for preparing a fermented beverage with a low alcohol content
FR3052786A1 (fr) * 2016-06-16 2017-12-22 Ab7 Ind Procede de preparation d'un vin a faible degre alcoolique et fermenteur-desucreur pour sa mise en oeuvre

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20100159069A1 (en) * 2005-06-17 2010-06-24 Ab7 Industries Method for preparing a fermented beverage with a low alcohol content
FR3052786A1 (fr) * 2016-06-16 2017-12-22 Ab7 Ind Procede de preparation d'un vin a faible degre alcoolique et fermenteur-desucreur pour sa mise en oeuvre

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NL2026495B1 (en) * 2020-09-17 2022-05-23 Doehler Roggel B V Fermentation method

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