WO2024056105A1 - 全麦过桶烈性拉格啤酒及其制备工艺 - Google Patents

全麦过桶烈性拉格啤酒及其制备工艺 Download PDF

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WO2024056105A1
WO2024056105A1 PCT/CN2023/128403 CN2023128403W WO2024056105A1 WO 2024056105 A1 WO2024056105 A1 WO 2024056105A1 CN 2023128403 W CN2023128403 W CN 2023128403W WO 2024056105 A1 WO2024056105 A1 WO 2024056105A1
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strong
beer
barrel
whole
wheat
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PCT/CN2023/128403
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English (en)
French (fr)
Inventor
黄克兴
姜宗祥
尹花
董建军
邢磊
孟庆尚
刘广丰
张文铎
常宗明
杨朝霞
贺扬
陈嵘
刘明丽
胡淑敏
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青岛啤酒股份有限公司
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Publication of WO2024056105A1 publication Critical patent/WO2024056105A1/zh

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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
    • 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
    • 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
    • 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
    • C12C7/00—Preparation of wort
    • C12C7/04—Preparation or treatment of the mash
    • 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
    • C12C7/00—Preparation of wort
    • C12C7/20—Boiling the beerwort
    • 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
    • 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
    • C12H1/22—Ageing or ripening by storing, e.g. lagering of beer

Definitions

  • the present application belongs to the technical field of beer brewing, and in particular relates to a whole-wheat barreled strong lager beer and its preparation process.
  • this application provides a whole wheat barreled strong lager beer and its preparation process.
  • the first aspect of this application provides a whole-wheat barreled strong lager beer, the alcohol content of the whole-wheat barreled strong lager beer is 10% vol-12% vol, the bitterness is 20BU-60BU, and the original wort concentration is 22° P-25°P, true fermentation degree ⁇ 70%, carbon dioxide content 0.50% mass-0.65% mass, dimethyl furanone content 4mg/L-6mg/L, cis-oak lactone content 300 ⁇ g/L-500 ⁇ g/L, vanillin 10mg/L-20mg/L, amber appearance.
  • the whole-wheat barreled strong lager is mainly made of Pilsner malt, with one or a combination of at least two of Kunststoff malt, crystal malt, chocolate malt, and black malt, No excipients are used.
  • the second aspect of the present application provides a preparation process for the whole-wheat strong lager beer according to any embodiment of the first aspect, which includes, after obtaining the whole-wheat strong lager beer, the obtained whole-wheat strong lager beer After aging in oak barrels, the barrel-aged beer is filtered, carbonated, stabilized, and filled.
  • oak barrels made of American white oak are used for aging.
  • the barrel aging cellar temperature is 0°C-5°C
  • the barrel aging humidity is 30%-50%
  • the barrel aging time is to achieve the best oak quality.
  • the barrel flavor substance level is the boundary.
  • the optimal oak barrel flavor substance level means that the dimethylfuranone content reaches 4mg/L-6mg/L, the cis-oak lactone content reaches 300 ⁇ g/L-500 ⁇ g/L, and the vanilla content reaches 300 ⁇ g/L-500 ⁇ g/L. Aldehyde 10mg/L-20mg/L.
  • a membrane stack filtration method is used to filter barrel-aged beer, the turbidity is required to be controlled below 1 EBC, and the barrel-aged beer is filled using isobaric filling equipment.
  • secondary filling of carbon dioxide is used during the carbon charging process, the carbon dioxide content is controlled between 0.60% mass and 0.65% mass, and the dissolved oxygen is controlled between 20 ppb and 40 ppb.
  • the whole wheat strong lager beer is prepared using the following method:
  • the obtained wort is swirled and precipitated, cooled and oxygenated, transferred to a fermentation tank, the fermentation yeast below is added for fermentation, and whole wheat strong lager beer is obtained after diatomaceous earth filtration.
  • the saccharification is a two-stage saccharification.
  • the first stage saccharification temperature is 62-65°C and the saccharification time is 30-60 min.
  • the second stage saccharification temperature is 71-73°C and the saccharification time is 10-30 min.
  • the hop species is European noble hop selected from Saaz, Sladke, Hallertau Mittelfrüh, Hallertau tradition, Hallertauer Magnum, Hersbrucker One or more of the Perle, Saphir, Spalter Select, Tettnang Tettnanger varieties.
  • the number of yeast in the full tank is controlled to 30-40 million/ml
  • the main fermentation is 8-13°C
  • the reduction is 13-16°C
  • the cold storage time is ⁇ 15 days .
  • This application is mainly based on the adjustment of three aspects of wort preparation, beer fermentation and barrel aging to provide a whole wheat barreled strong lager beer with an alcohol content of 10% vol-12% vol, a bitter taste of 20BU-60BU, and RDF ⁇ 70%, original wort concentration 22°P-25°P, carbon dioxide content 0.50% mass-0.65% mass, dimethylfuranone (DMHF) content 4mg/L-6mg/L, cis-oak lactone content 300 ⁇ g/ L-500 ⁇ g/L, vanillin 10mg/L-20mg/L, amber in appearance, with vanilla, coconut, mellow, ester aroma and other flavors, as well as the flavor of beer and whiskey, with strong and mellow taste, complex layers and wine aroma.
  • the aftertaste is long.
  • the whole wheat barreled strong lager beer provided by this application is developed through technological innovation on the premise of high alcohol content ( ⁇ 10% vol), rich in flavor, integrated with the flavor substances in the barrel absorbed during barreling, and has a complex taste.
  • strong lager beer with a strong sense of layering and breaking through the limits of traditional beer content and storage time, achieving the difficult innovation challenge of high-alcohol beer.
  • the first aspect of the embodiment of the present application provides a whole wheat barreled strong lager beer
  • the alcohol content of the whole wheat barreled strong lager beer is 10% vol-12% vol
  • the bitterness is 20BU -60BU
  • original wort concentration 22°P-25°P
  • RDF ⁇ 70% original wort concentration
  • carbon dioxide 0.50% mass-0.65% mass
  • dimethylfuranone (DMHF) content 4mg/L-6mg/L
  • cis oak The lactone content is 300 ⁇ g/L-500 ⁇ g/L
  • vanillin is 10mg/L-20mg/L
  • the appearance is amber.
  • the amber color of the above whole wheat barreled strong lager is 30-50 EBC.
  • the whole-wheat barreled strong lager is mainly made of Pilsner malt (proportion ⁇ 80%), with one or at least two of Kunststoff malt, crystal malt, chocolate malt, and black malt. combination ( ⁇ 20%), no excipients are used.
  • the "auxiliary materials” mentioned here refer to raw materials other than malt that have a higher starch content than malt, such as corn or rice.
  • the second aspect of the embodiments of the present application provides a preparation process for the whole-wheat strong lager beer according to any of the above technical solutions, which includes, after obtaining the whole-wheat strong lager beer, the obtained whole-wheat strong lager beer Lager beer is aged in oak barrels, and after aging, the barrel-aged beer is filtered, carbonated, stabilized, and filled.
  • the purpose of stabilization is to saturate carbon dioxide.
  • Lager beer is suitable for low-temperature storage, and compared to ale beer, lager beer has a cleaner flavor and is more sensitive to oxygen and contaminating bacteria. There is bound to be the possibility of oxygenation and bacterial contamination after barreling, so it will have a negative impact on lager beer. Affects the flavor of beer. Therefore, sour beer is currently the most barreled beer. Sour beer has high acidity, which can reduce the invasion of contaminating bacteria. And if it is lager beer, it is difficult to achieve barrel aging.
  • the lager beer is realized by establishing a high-purity barrel-aging wine cellar and controlling the low-temperature barrel-aging temperature to control the growth of contaminating bacteria.
  • the barreling process The specific technical solutions are as follows:
  • oak barrels made of American white oak are used for aging.
  • the barrel aging cellar temperature is 0°C-5°C
  • the barrel aging cellar humidity is 30%-50%
  • the barrel aging time is set to achieve the optimal level of oak barrel flavor substances.
  • the optimal oak barrel flavor substance level refers to the content of dimethylfuranone reaching 4mg/L-6mg/L
  • the content of cis-oak lactone reaching 300 ⁇ g/L-500 ⁇ g/L
  • the content of vanillin 10mg/L-20mg. /L range is sufficient.
  • the specific barrel aging time may vary depending on external conditions such as cellar temperature and humidity.
  • membrane stack filtration is used to filter barrel-aged beer, and the turbidity is required to be controlled.
  • the production is below 1EBC, and barrel-aged beer is filled using an isobaric filling machine.
  • the membrane stack filtration method described in this embodiment uses a stacked filter made of 100% high-purity polypropylene membrane for filtration, and the filtration precision is 0.7-1.0 ⁇ m.
  • secondary filling of carbon dioxide is used during the carbon charging process, the carbon dioxide content is controlled between 0.60% mass and 0.65% mass, and the dissolved oxygen is controlled between 20 ppb and 40 ppb.
  • the whole wheat strong lager beer will cause the loss of carbon dioxide in the beer during the aging process in oak barrels.
  • two carbon dioxide fillings are performed after the beer is released from the barrel. There is no time between the two carbon dioxide fillings. Interval, the second filling is performed immediately after the first filling is completed.
  • stabilization after carbonizing barrel-aged beer refers to maintaining it under a certain pressure for a period of time, so that carbon dioxide can better combine with the molecules in the beer and improve the taste of the beer.
  • the stabilizing pressure during the stabilization process is 1.5-2 bar, and the stabilizing time is 24-48 hours, so that carbon dioxide is saturated in the beer and improves the taste of the beer.
  • the whole wheat strong lager beer is prepared using the following method:
  • the malt is crushed by dry method or wet method at 65°C and then mixed with water. After saccharification, filtration and boiling, the wort is obtained. During the boiling process, hops are added three times;
  • the obtained wort is cooled and oxygenated, transferred to a fermentation tank, the fermentation yeast below is added for fermentation, and whole wheat strong lager beer is obtained after diatomaceous earth filtration.
  • the alcohol content of the obtained whole wheat strong lager beer is 10% vol-12% vol
  • the bitterness is 20BU-60BU
  • the original wort concentration is 22°P-25°P
  • the wort used to obtain the above-mentioned whole wheat strong lager beer is whole wheat ultra-high concentration wort, which can be any kind of whole wheat ultra-high concentration produced by small craft brewing line equipment that is not limited by industrial large equipment. Highly concentrated wort.
  • the saccharification is a two-stage saccharification.
  • the first stage saccharification temperature is 62-65°C and the saccharification time is 30-60 min.
  • the second stage saccharification temperature is 71-73°C and the saccharification time is 10-30 min.
  • the hop variety is a European noble hop selected from Saaz, Sladke, Hallertau Mittelfrüh, Hallertau tradition, Hallertauer Magnum, Hersbrucker One or at least two of the varieties Perle, Saphir, Spalter Select, Tettnang Tettnanger combination.
  • the time from the beginning of boiling to the end of boiling is 90-150 minutes, and adding hops three times during the boiling process specifically includes: at the beginning of boiling, 45 minutes before the end of boiling, 10 minutes before the end of boiling - the end of boiling. Add hops three times.
  • the number of yeast in the full tank is controlled to 30-40 million/ml
  • the main fermentation temperature is 8-13°C
  • the reduction temperature is 13-16°C
  • the cold storage time is ⁇ 15 days. It is understandable that during fermentation at ultra-high concentrations, yeast growth is subject to great pressure from the external environment, mainly including high osmotic pressure, high viscosity, etc. These pressures will inhibit the growth of yeast. Therefore, the fermentation process should consider adding conditions that promote yeast growth, such as increasing the number of yeast in the full tank and raising the fermentation temperature. Extending the cold storage time can allow the yeast to flocculate better under high viscosity and improve the wine quality. body purity.
  • This application is mainly based on the adjustment of three aspects of wort preparation, beer fermentation and barrel aging to provide a whole wheat barreled strong lager beer with an alcohol content of 10% vol-12% vol, a bitter taste of 20BU-60BU, and RDF ⁇ 70%, original wort concentration 22°P-25°P, carbon dioxide content 0.50% mass-0.65% mass, dimethylfuranone (DMHF) content 4mg/L-6mg/L, cis-oak lactone content 300 ⁇ g/ L-500 ⁇ g/L, vanillin 10mg/L-20mg/L, amber in appearance, with vanilla, coconut, mellow, ester aroma and other flavors, as well as the flavor of beer and whiskey, with strong and mellow taste, complex layers and wine aroma.
  • the aftertaste is long.
  • the whole wheat barreled strong lager beer provided by this application is developed through technological innovation on the premise of high alcohol content ( ⁇ 10% vol), rich in flavor, integrated with the flavor substances in the barrel absorbed during barreling, and has a complex taste.
  • strong lager beer with a strong sense of layering and breaking through the limits of traditional beer content and storage time, achieving the difficult innovation challenge of high-alcohol beer.
  • Pilsner malt (usage ratio 90%) as the main raw material, it is mixed with crystal malt (usage ratio 5%), chocolate malt (usage ratio 3%), and black malt (usage ratio 2%), and is wet-pulverized at 65°C.
  • saccharification the first stage saccharification temperature is 63°C, the saccharification time is 60 minutes, the second stage saccharification temperature is 72°C, saccharification time 30min), filter and boil (hops are added three times during the boiling process at the beginning, during the boiling and at the end) to prepare the wort;
  • the obtained wort is swirled and precipitated, cooled and oxygenated (cold wort concentration is 22°P), the following yeast is added for fermentation (the number of yeasts in the full tank is 30 million/mL, the main fermentation temperature is 8°C, the reduction temperature is 13°C), and diatomite is filtered. (turbidity ⁇ 0.5EBC), obtain whole wheat strong lager beer (alcohol content 10% vol, dimethylfuranone (DMHF) 6mg/L);
  • the obtained whole wheat strong lager beer was aged in oak barrels made of American white oak (cellar temperature 0°C, cellar humidity 50%, barrel aging for 5 months, and the cis-oak lactone content in the barrel-aged beer reached 300 ⁇ g /L-350 ⁇ g/L, vanillin content 10mg/L-15mg/L), after aging, the barrel-aged beer is filtered using membrane stack filtration (turbidity ⁇ 0.5EBC), carbon dioxide 0.65% mass, dissolved oxygen Control it between 20ppb-40ppb), and it can be filled after stabilization.
  • membrane stack filtration turbidity ⁇ 0.5EBC
  • carbon dioxide 0.65% mass
  • Pilsner malt (usage ratio 90%) as the main raw material, combined with Kunststoff malt (usage ratio 5%), crystal malt (usage ratio 3%), chocolate malt (usage ratio 2%), after dry grinding, saccharification ( The first stage saccharification temperature is 65°C, the saccharification time is 60min, the second stage saccharification temperature is 72°C, the saccharification time is 20min), filter and boil (hops are added three times during the boiling process at the beginning, during the boiling and at the end) to prepare the wort;
  • the obtained wort is swirled and precipitated, cooled and oxygenated (cold wort concentration is 23°P), the following yeast is added for fermentation (the number of yeasts in the full tank is 35 million/mL, the main fermentation temperature is 10°C, and the reduction temperature is 14°C), and diatomite is filtered. (turbidity ⁇ 0.5EBC), obtain whole wheat strong lager beer (alcohol content 11% vol, dimethylfuranone (DMHF) 5mg/L);
  • the obtained whole wheat strong lager beer was aged in oak barrels made of American white oak (cellar temperature 3°C, cellar humidity 40%, barrel aging time 6 months, and the cis-oak lactone content in the barrel-aged beer was reached 350 ⁇ g/L-400 ⁇ g/L, vanillin content 10mg/L-15mg/L), after aging, the barrel-aged beer is filtered using membrane stack filtration (turbidity ⁇ 0.5EBC), carbonated (carbon dioxide 0.65% mass, dissolved Oxygen is controlled between 20ppb-40ppb) and can be filled after stabilization.
  • membrane stack filtration turbidity ⁇ 0.5EBC
  • carbonated carbon dioxide 0.65% mass, dissolved Oxygen is controlled between 20ppb-40ppb
  • Pilsner malt (usage ratio 90%) as the main raw material, combined with Kunststoff malt (usage ratio 8%) and crystal malt (usage ratio 2%), after wet grinding at 65°C, saccharification (the first stage saccharification temperature is 65 °C, saccharification time 60min, the second stage saccharification temperature is 73°C, saccharification time 30min), filter and boil (hops are added three times during the boiling process at the beginning, during the boiling, and at the end) to prepare the wort;
  • the obtained wort is swirled and precipitated, cooled and oxygenated (cold wort concentration is 25°P), the following yeast is added for fermentation (the number of yeasts in the full tank is 40 million/mL, the main fermentation temperature is 13°C, and the reduction temperature is 15°C), and diatomite is filtered (turbidity ⁇ 0.5EBC), obtain whole wheat strong lager beer (alcohol content 12% vol, dimethylfuranone (DMHF) 4mg/L);
  • the obtained whole wheat strong lager beer was aged in oak barrels made of American white oak (cellar temperature 3°C, cellar humidity 40%, barrel aging for 1 year, and the cis-oak lactone content in the barrel-aged beer reached 400 ⁇ g/ L-500 ⁇ g/L, vanillin content 15mg/L-20mg/L).
  • the barrel-aged beer is filtered using membrane stack filtration (turbidity ⁇ 0.5EBC), carbonated (carbon dioxide 0.65% mass, dissolved oxygen control Between 20ppb-40ppb), it can be filled after stabilization.
  • the obtained whole wheat strong lager beer is aged in oak barrels made of American white oak (the aging temperature is normal temperature 20-25°C, the aging humidity is 60-80%, and the aging time is the same as in Example 1).
  • the aging temperature is normal temperature 20-25°C, the aging humidity is 60-80%, and the aging time is the same as in Example 1).
  • Barrel-aged beer is filtered using membrane stack filtration (turbidity ⁇ 0.5EBC), carbonated (carbon dioxide 0.65% mass, dissolved oxygen controlled between 20ppb-40ppb), and filled after stabilization.
  • the fermentation degree of the resulting whole wheat strong lager is 65%;
  • the aging method of the whole wheat strong lager is the same as in Example 3.
  • the difference is that the resulting whole wheat stout lager is aged in oak barrels made of European oak. wine.

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Abstract

一种全麦过桶烈性拉格啤酒，所述全麦过桶烈性拉格啤酒的酒精度10％vol-12％vol，苦味质20BU-60BU，原麦汁浓度22°P-25°P，真正发酵度≥70％，二氧化碳含量0.50％mass-0.65％mass，二甲基呋喃酮含量4mg/L-6mg/L，顺式橡木内酯含量300μg/L-500μg/L，香草醛10mg/L-20mg/L，外观呈琥珀色。制备工艺包括将全麦烈性拉格啤酒过橡木桶陈酿，过滤，充碳，稳定，灌装。

Description

全麦过桶烈性拉格啤酒及其制备工艺
本申请要求在2022年12月29日提交中国专利局、申请号为202211703100.1、申请名称为“全麦过桶烈性拉格啤酒及其制备工艺”的中国专利申请的优先权，其全部内容通过引用结合在本申请中。
技术领域
本申请属于啤酒酿造技术领域，尤其涉及到一种全麦过桶烈性拉格啤酒及其制备工艺。
背景技术
近几年，中国啤酒市场消费升级明显，进口啤酒、精酿等多品类产品不断发展，高端产品逐步起量，凭借更高的定价，更具差异化的口味，2020年占据约35％市场份额(注：欧睿数据以市场零售价划分经济、中档、高档啤酒)。参考成熟市场(如美国)，2020年高端啤酒销量占比超1/3，占据近50％的市场份额。全球啤酒市场高端及超高端产品占比逐年提升，且预期该趋势将会持续。
目前国内市场上的啤酒产品酒精度的普遍区间在3％vol-6％vol，仅有少量酒精度在8％vol-12％vol的烈性啤酒，而且均为高温发酵的艾尔啤酒，未有酒精度≥10％vol的烈性拉格啤酒。与普通啤酒相比，烈性啤酒具有更高的酒精度、更丰富的风味、更长的保质期，是高端化啤酒发展的一个重要方向。因此如何在酒精度≥10％vol的前提下，通过工艺技术创新开发出风味丰富、口感复杂、长保质期的烈性拉格啤酒，成为高酒精度啤酒创新的挑战。
发明内容
针对现有技术中存在的至少一个不足之处，本申请提供了一种全麦过桶烈性拉格啤酒及其制备工艺。
本申请第一方面提供一种全麦过桶烈性拉格啤酒，所述全麦过桶烈性拉格啤酒的酒精度10％vol-12％vol，苦味质20BU-60BU，原麦汁浓度22°P-25°P，真正发酵度≥70％，二氧化碳含量0.50％mass-0.65％mass，二甲基呋喃酮含量 4mg/L-6mg/L，顺式橡木内酯含量300μg/L-500μg/L，香草醛10mg/L-20mg/L，外观呈琥珀色。
在第一方面的一些实施例中，所述全麦过桶烈性拉格啤酒以皮尔森麦芽为主，搭配慕尼黑麦芽、结晶麦芽、巧克力麦芽、黑麦芽中的一种或至少两种的组合，不使用辅料。
本申请第二方面提供一种根据第一方面任一实施例所述的全麦过桶烈性拉格啤酒的制备工艺，包括在获得全麦烈性拉格啤酒后，将所得全麦烈性拉格啤酒过橡木桶陈酿，陈酿后对桶陈啤酒进行过滤、充碳、稳定、灌装的步骤。
在第二方面的一些实施例中，使用美国白橡木制成的橡木桶进行陈酿，桶陈酒窖温度0℃-5℃，桶陈湿度30％-50％，桶陈时间以达到最佳的橡木桶风味物质水平为界，所述最佳的橡木桶风味物质水平是指二甲基呋喃酮含量达到4mg/L-6mg/L，顺式橡木内酯含量达到300μg/L-500μg/L，香草醛10mg/L-20mg/L。
在第二方面的一些实施例中，采用膜堆过滤方式对桶陈啤酒进行过滤，浊度要求控制在1EBC以下，且桶陈啤酒灌装采用等压灌装设备灌装。
在第二方面的一些实施例中，充碳过程中采用二次填充二氧化碳，二氧化碳含量控制0.60％mass-0.65％mass，溶解氧控制在20ppb-40ppb之间。
在第二方面的一些实施例中，所述全麦烈性拉格啤酒采用以下方法制备得到：
对全麦麦芽进行干法或湿法粉碎后与水混合，经糖化、过滤、煮沸后，制得麦汁，煮沸过程中添加三次酒花；
将所得麦汁回旋沉淀、冷却充氧，转移至发酵罐，添加下面发酵酵母发酵，硅藻土过滤后得到全麦烈性拉格啤酒。
在第二方面的一些实施例中，糖化为两段式糖化，第一段糖化温度62-65℃、糖化时间30-60min，第二段糖化温度为71-73℃、糖化时间10-30min。
在第二方面的一些实施例中，所述酒花品种为欧洲贵族酒花，选自Saaz、 Sladke、Hallertau Mittelfrüh、Hallertau Tradition、Hallertauer Magnum、HersbruckerPerle、Saphir、Spalter Select、Tettnang Tettnanger品种中的一种或几种。
在第二方面的一些实施例中，添加下面发酵酵母发酵过程中，满罐酵母数控制3000-4000万个/ml，主酵8-13℃，还原13-16℃，冷贮时间≥15天。
与现有技术相比，本申请的优点和积极效果在于：
本申请主要基于麦汁制备、啤酒发酵及过桶陈酿三方面的调整提供了一种全麦过桶烈性拉格啤酒，其酒精度10％vol-12％vol，苦味质20BU-60BU，RDF≥70％，原麦汁浓度22°P-25°P,二氧化碳含量0.50％mass-0.65％mass，二甲基呋喃酮(DMHF)含量4mg/L-6mg/L,顺式橡木内酯含量300μg/L-500μg/L，香草醛10mg/L-20mg/L，外观琥珀色，具有香草、椰子、醇香、酯香等风味，同时兼具啤酒和威士忌的风味，口味浓烈醇厚、层次复杂、酒香回味悠长。
本申请提供的全麦过桶烈性拉格啤酒在高酒精度(≥10％vol)的前提下，通过工艺技术创新，开发出风味丰富、融合了过桶时汲取的桶内风味物质，口感复杂、层次感强，并且突破了传统啤酒度数及储存时间极限的烈性拉格啤酒，实现了高难度的高酒精度啤酒创新挑战。
具体实施方式
下面将对本申请实施例中的技术方案进行清楚、完整地描述，显然，所描述的实施例仅仅是本申请一部分实施例，而不是全部的实施例。基于本申请中的实施例，本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例，都属于本申请保护的范围。
为了达到上述目的，本申请实施例的第一方面提供了一种全麦过桶烈性拉格啤酒，所述全麦过桶烈性拉格啤酒的酒精度10％vol-12％vol，苦味质20BU-60BU，原麦汁浓度22°P-25°P，RDF≥70％，二氧化碳含量0.50％mass-0.65％mass，二甲基呋喃酮(DMHF)含量4mg/L-6mg/L，顺式橡木内酯含量300μg/L-500μg/L，香草醛10mg/L-20mg/L，外观呈琥珀色。
在一些实施例中，以上全麦过桶烈性拉格啤酒的琥珀色的色度为30-50 EBC。
在一些实施例中，所述全麦过桶烈性拉格啤酒以皮尔森麦芽(占比≥80％)为主，搭配慕尼黑麦芽、结晶麦芽、巧克力麦芽、黑麦芽中的一种或至少两种的组合(≤20％)，不使用辅料。本处所述“辅料”是指除麦芽以外的其它淀粉含量高于麦芽的原料，例如，玉米或大米等。
本申请实施例的第二方面提供了一种根据上述任一项技术方案所述的全麦过桶烈性拉格啤酒的制备工艺，包括在获得全麦烈性拉格啤酒后，将所得全麦烈性拉格啤酒过橡木桶陈酿，陈酿后对桶陈啤酒进行过滤、充碳、稳定、灌装的步骤。其中，稳定的目的是为了二氧化碳的饱和。
拉格啤酒适合低温存放，且拉格啤酒相较于艾尔啤酒来说，风味干净，对氧和污染菌比较敏感，而过桶必然会有增氧和杂菌污染的可能，因此会对拉格啤酒的风味产生影响。所以目前过桶最多的是酸啤酒，酸啤酒具有高酸度，可以降低污染菌的侵入。而如果是拉格啤酒，则很难实现过桶。在本申请所提供的全麦过桶烈性拉格啤酒的制备工艺的一些实施例中，通过建立高纯净化桶陈酒窖，控制低温桶陈温度，从而控制污染菌的生长，实现了拉格啤酒的过桶工艺。具体技术方案如下：
一方面，使用美国白橡木制成的橡木桶进行陈酿，桶陈酒窖温度0℃-5℃，桶陈酒窖湿度30％-50％，桶陈时间以达到最佳的橡木桶风味物质水平为界。其中，最佳的橡木桶风味物质水平指的是二甲基呋喃酮含量达到4mg/L-6mg/L，顺式橡木内酯含量达到300μg/L-500μg/L，香草醛10mg/L-20mg/L范围即可，具体桶陈时间可能根据酒窖温度、湿度等外部条件的不同而变化。
另一方面，建立适用于拉格啤酒的高纯净化桶陈酒窖环境，控制桶陈酒窖中的浮游菌含量≤500cuf/m2。在建立高纯净化桶陈酒窖环境的过程中，可采用例如无菌新风、紫外线杀菌消毒并配合空间酒精喷洒杀菌等方式进行，本领域技术人员可以合理选择所需的杀菌方式，只要将桶陈酒窖中的浮游菌含量控制在≤500cuf/m2即可。
在一些实施例中，采用膜堆过滤方式对桶陈啤酒进行过滤，浊度要求控 制在1EBC以下，且桶陈啤酒灌装采用等压灌装机灌装。可选地，本实施例中所述的膜堆过滤方式是使用100％高纯度聚丙烯膜制作而成的叠片式过滤器进行过滤，过滤精度为0.7-1.0μm。
在一些实施例中，充碳过程中采用二次填充二氧化碳，二氧化碳含量控制0.60％mass-0.65％mass，溶解氧控制在20ppb-40ppb之间。全麦烈性拉格啤酒在过橡木桶陈酿的过程中会造成啤酒中的二氧化碳损失，为了提高啤酒中二氧化碳的含量，在出桶后进行两次二氧化碳的填充，两次二氧化碳填充之间可以没有时间间隔，在第一次填充完成后紧接着进行第二次填充。
在本申请中，对桶陈啤酒充碳后所进行的稳定是指在一定压力下保持一时间，从而使得二氧化碳与啤酒中的分子更好地进行结合，提高啤酒的口感。在一些实施例中，稳定过程中的稳压压力为1.5-2bar，稳压时间为24-48h，使得二氧化碳饱和在啤酒中，提高啤酒口感。
在一些实施例中，所述全麦烈性拉格啤酒采用以下方法制备得到：
对麦芽进行干法或于65℃下湿法粉碎后与水混合，经糖化、过滤、煮沸后，制得麦汁，煮沸过程中添加三次酒花；
将所得麦汁冷却充氧，转移至发酵罐，添加下面发酵酵母发酵，硅藻土过滤后得到全麦烈性拉格啤酒。所得全麦烈性拉格啤酒的酒精度10％vol-12％vol，苦味质20BU-60BU，RDF≥70％，原麦汁浓度22°P-25°P，二甲基呋喃酮(以下简称DMHF)含量4mg/L-6mg/L。
可以理解的是，获得上述全麦烈性拉格啤酒所使用的麦汁为全麦超高浓麦汁，其可以是不受工业化大设备限制的小型精酿线设备生产的任一种全麦超高浓麦汁。
在一些实施例中，糖化为两段式糖化，第一段糖化温度62-65℃、糖化时间30-60min，第二段糖化温度为71-73℃、糖化时间10-30min。
在一些实施例中，所述酒花品种为欧洲贵族酒花，选自Saaz、Sladke、Hallertau Mittelfrüh、Hallertau Tradition、Hallertauer Magnum、HersbruckerPerle、Saphir、Spalter Select、Tettnang Tettnanger品种中的一种或至少两种的 组合。
在一些实施例中，煮沸过程从煮沸初始至煮沸终止的时间为90-150min，在煮沸过程中添加三次酒花具体包括：在煮沸初始时、煮沸终止前45min时、煮沸终止前10min-煮沸终止时分三次添加酒花。
在一些实施例中，添加下面发酵酵母发酵过程中，满罐酵母数控制3000-4000万个/ml，主酵温度8-13℃，还原温度13-16℃，冷贮时间≥15天。可以理解的是，超高浓度下发酵，酵母生长受到外部环境的压力非常大，主要有高渗透压、高粘度等。这些压力会抑制酵母的生长，因此发酵工艺要考虑增加促进酵母生长的条件，如提高满罐酵母数量、提高发酵温度，而延长冷贮时间可以让酵母在高粘度下更好的絮凝，提高酒体的纯净性。
与现有技术相比，本申请的优点和积极效果在于：
本申请主要基于麦汁制备、啤酒发酵及过桶陈酿三方面的调整提供了一种全麦过桶烈性拉格啤酒，其酒精度10％vol-12％vol，苦味质20BU-60BU，RDF≥70％，原麦汁浓度22°P-25°P，二氧化碳含量0.50％mass-0.65％mass，二甲基呋喃酮(DMHF)含量4mg/L-6mg/L，顺式橡木内酯含量300μg/L-500μg/L，香草醛10mg/L-20mg/L，外观琥珀色，具有香草、椰子、醇香、酯香等风味，同时兼具啤酒和威士忌的风味，口味浓烈醇厚、层次复杂、酒香回味悠长。
本申请提供的全麦过桶烈性拉格啤酒在高酒精度(≥10％vol)的前提下，通过工艺技术创新，开发出风味丰富、融合了过桶时汲取的桶内风味物质，口感复杂、层次感强，并且突破了传统啤酒度数及储存时间极限的烈性拉格啤酒，实现了高难度的高酒精度啤酒创新挑战。
为了更清楚详细地介绍本申请实施例所提供的全麦过桶烈性拉格啤酒及其制备工艺，下面将结合具体实施例进行描述。
实施例1
以皮尔森麦芽(使用比例90％)、为主要原料，搭配结晶麦芽(使用比例5％)、巧克力麦芽(使用比例3％)、黑麦芽(使用比例2％)，经65℃下湿粉碎粉后，糖化(第一段糖化温度63℃、糖化时间60min，第二段糖化温度为 72℃、糖化时间30min)、过滤、煮沸(煮沸过程中在开始、煮沸中、结束时添加三次酒花)后制备麦汁；
将所得麦汁回旋沉淀、冷却充氧(冷麦汁浓度22°P)，添加下面酵母发酵(满罐酵母数3000万个/mL、主酵温度8℃，还原温度13℃)，硅藻土过滤(浊度≤0.5EBC)后，得到全麦烈性拉格啤酒(酒精度10％vol，二甲基呋喃酮(DMHF)6mg/L)；
将所得全麦烈性拉格啤酒使用美国白橡木制成的橡木桶进行陈酿(酒窖温度0℃，酒窖湿度50％，桶陈5个月，桶陈啤酒中达到顺式橡木内酯含量300μg/L-350μg/L,香草醛含量10mg/L-15mg/L)，陈酿后对桶陈啤酒采用膜堆过滤方式进行过滤(浊度≤0.5EBC)，充碳(二氧化碳0.65％mass、溶解氧控制在20ppb-40ppb之间)，稳定后灌装即得。
实施例2
以皮尔森麦芽(使用比例90％)为主要原料，搭配慕尼黑麦芽(使用比例5％)、结晶麦芽(使用比例3％)、巧克力麦芽(使用比例2％)，经干法粉碎后，糖化(第一段糖化温度65℃、糖化时间60min，第二段糖化温度为72℃、糖化时间20min)、过滤、煮沸(煮沸过程中在开始、煮沸中、结束时添加三次酒花)后制备麦汁；
将所得麦汁回旋沉淀、冷却充氧(冷麦汁浓度23°P)，添加下面酵母发酵(满罐酵母数3500万个/mL、主酵温度10℃、还原温度14℃)，硅藻土过滤(浊度≤0.5EBC)后，得到全麦烈性拉格啤酒(酒精度11％vol，二甲基呋喃酮(DMHF)5mg/L)；
将所得全麦烈性拉格啤酒使用美国白橡木制成的橡木桶进行陈酿(酒窖温度3℃，酒窖湿度40％，桶陈时间6个月，桶陈啤酒中达到顺式橡木内酯含量350μg/L-400μg/L,香草醛含量10mg/L-15mg/L)，陈酿后对桶陈啤酒采用膜堆过滤方式进行过滤(浊度≤0.5EBC)，充碳(二氧化碳0.65％mass、溶解氧控制在20ppb-40ppb之间)，稳定后灌装即得。
实施例3
以皮尔森麦芽(使用比例90％)为主要原料，搭配慕尼黑麦芽(使用比例8％)、结晶麦芽(使用比例2％)，经65℃下湿粉碎粉后，糖化(第一段糖化温度65℃、糖化时间60min，第二段糖化温度为73℃、糖化时间30min)、过滤、煮沸(煮沸过程中在开始、煮沸中、结束时添加三次酒花)后制备麦汁；
将所得麦汁回旋沉淀、冷却充氧(冷麦汁浓度25°P)，添加下面酵母发酵(满罐酵母数4000万个/mL、主酵温度13℃、还原温度15℃)，硅藻土过滤(浊度≤0.5EBC)后，得到全麦烈性拉格啤酒(酒精度12％vol，二甲基呋喃酮(DMHF)4mg/L)；
将所得全麦烈性拉格啤酒使用美国白橡木制成的橡木桶进行陈酿(酒窖温度3℃，酒窖湿度40％，桶陈1年，桶陈啤酒中达到顺式橡木内酯含量400μg/L-500μg/L,香草醛含量15mg/L-20mg/L)，陈酿后对桶陈啤酒采用膜堆过滤方式进行过滤(浊度≤0.5EBC)，充碳(二氧化碳0.65％mass、溶解氧控制在20ppb-40ppb之间)，稳定后灌装即得。
对比例1
全麦烈性拉格的制备方法同实施例3；
区别在于：将所得全麦烈性拉格啤酒使用美国白橡木制成的橡木桶进行陈酿(陈酿温度常温20-25℃，陈酿湿度60-80％，陈酿时间与实施例1相同)，陈酿后对桶陈啤酒采用膜堆过滤方式进行过滤(浊度≤0.5EBC)，充碳(二氧化碳0.65％mass、溶解氧控制在20ppb-40ppb之间)，稳定后灌装即得。
对比例2
全麦烈性拉格的制备方法同实施例3；
区别在于：所得全麦烈性拉格啤酒的发酵度为65％；
全麦烈性拉格的陈酿方法同实施例3。
对比例3
全麦烈性拉格的制备方法同实施例3；
区别在于：将所得全麦烈性拉格啤酒使用欧洲橡木制成的橡木桶进行陈 酿。
全麦过桶烈性拉格啤酒理化检测
表1实施例与对比例所制备的全麦过桶烈性拉格啤酒的理化检测结果及品评结果

Claims (10)

  1. 一种全麦过桶烈性拉格啤酒，其特征在于，所述全麦过桶烈性拉格啤酒的酒精度10％vol-12％vol，苦味质20BU-60BU，原麦汁浓度22°P-25°P，真正发酵度≥70％，二氧化碳含量0.50％mass-0.65％mass，二甲基呋喃酮含量4mg/L-6mg/L，顺式橡木内酯含量300μg/L-500μg/L，香草醛10mg/L-20mg/L，外观呈琥珀色。
  2. 根据权利要求1所述的全麦过桶烈性拉格啤酒，其特征在于，所述全麦过桶烈性拉格啤酒以皮尔森麦芽为主，搭配慕尼黑麦芽、结晶麦芽、巧克力麦芽、黑麦芽中的一种或至少两种的组合，不使用辅料。
  3. 一种根据权利要求1或2所述的全麦过桶烈性拉格啤酒的制备工艺，其特征在于，包括在获得全麦烈性拉格啤酒后，将所得全麦烈性拉格啤酒过橡木桶陈酿，陈酿后对桶陈啤酒进行过滤、充碳、稳定、灌装的步骤。
  4. 根据权利要求3所述的制备工艺，其特征在于，使用美国白橡木制成的橡木桶进行陈酿，桶陈酒窖温度0℃-5℃，桶陈湿度30％-50％，桶陈时间以达到最佳的橡木桶风味物质水平为界，所述最佳的橡木桶风味物质水平是指二甲基呋喃酮含量达到4mg/L-6mg/L，顺式橡木内酯含量达到300μg/L-500μg/L，香草醛10mg/L-20mg/L。
  5. 根据权利要求3所述的制备工艺，其特征在于，采用膜堆过滤方式对桶陈啤酒进行过滤，浊度要求控制在1EBC以下，且桶陈啤酒灌装采用等压灌装设备灌装。
  6. 根据权利要求3所述的制备工艺，其特征在于，充碳过程中采用二次填充二氧化碳，二氧化碳含量控制0.60％mass-0.65％mass，溶解氧控制在20ppb-40ppb之间。
  7. 根据权利要求3所述的制备工艺，其特征在于，所述全麦烈性拉格啤酒采用以下方法制备得到：
    对全麦麦芽进行干法或湿法粉碎后与水混合，经糖化、过滤、煮沸后，制得麦汁，煮沸过程中添加三次酒花；
    将所得麦汁回旋沉淀、冷却充氧，转移至发酵罐，添加下面发酵酵母发酵，硅藻土过滤后得到全麦烈性拉格啤酒。
  8. 根据权利要求7所述的制备工艺，其特征在于，糖化为两段式糖化，第一段糖化温度62-65℃、糖化时间30-60min，第二段糖化温度为71-73℃、糖化时间10-30min。
  9. 根据权利要求7所述的制备工艺，其特征在于，所述酒花品种为欧洲贵族酒花，选自Saaz、Sladke、Hallertau Mittelfrüh、Hallertau Tradition、Hallertauer Magnum、HersbruckerPerle、Saphir、Spalter Select、Tettnang Tettnanger品种中的一种或几种。
  10. 根据权利要求7所述的制备工艺，其特征在于，添加下面发酵酵母发酵过程中，满罐酵母数控制3000-4000万个/ml，主酵8-13℃，还原13-16℃，冷贮时间≥15天。
PCT/CN2023/128403 2022-12-29 2023-10-31 全麦过桶烈性拉格啤酒及其制备工艺 WO2024056105A1 (zh)

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