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MX2017002859A - Metodo para producir cerveza que tiene un perfil de sabor personalizado. - Google Patents

Metodo para producir cerveza que tiene un perfil de sabor personalizado.

Info

Publication number
MX2017002859A
MX2017002859A MX2017002859A MX2017002859A MX2017002859A MX 2017002859 A MX2017002859 A MX 2017002859A MX 2017002859 A MX2017002859 A MX 2017002859A MX 2017002859 A MX2017002859 A MX 2017002859A MX 2017002859 A MX2017002859 A MX 2017002859A
Authority
MX
Mexico
Prior art keywords
beer
flavor
esters
adsorbent particles
ethyl
Prior art date
Application number
MX2017002859A
Other languages
English (en)
Other versions
MX380685B (es
Inventor
Ottens Marcel
SAFFARIONPOUR Shima
Reinoud Noordman Tom
Original Assignee
Heineken Supply Chain Bv
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 Heineken Supply Chain Bv filed Critical Heineken Supply Chain Bv
Publication of MX2017002859A publication Critical patent/MX2017002859A/es
Publication of MX380685B publication Critical patent/MX380685B/es

Links

Classifications

    • 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
    • C12C5/00—Other raw materials for the preparation of beer
    • C12C5/02—Additives for beer
    • C12C5/026—Beer flavouring preparations
    • 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
    • C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
    • C12H1/0416—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic added material
    • C12H1/0424—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic added material with the aid of a polymer
    • 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
    • C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
    • C12H1/0432—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of ion-exchange material
    • 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

Landscapes

  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Food Science & Technology (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Toxicology (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
  • Solid-Sorbent Or Filter-Aiding Compositions (AREA)

Abstract

La presente invención se refiere a un método para producir cerveza que tiene un perfil de sabor personalizado. De manera más particular, la invención proporciona un método para producir cerveza que comprende los pasos sucesivos de: a) fermentar un mosto que contiene azúcares fermentables con una levadura activa para producir una cerveza que contiene 1-10% en volumen de etanol y que contiene además las sustancias sabor a cerveza diacetilo; acetaldehído; sulfuro de dimetilo; acetato de etilo; acetato de isoamilo; valerato de etilo; hexanoato de etilo; alcohol iso-amílico y 2-metilbutan-1-ol; b) poner en contacto el mosto de fermentación o la cerveza con partículas adsorbentes porosas para adsorber selectivamente los ésteres de sabor a cerveza acetato de etilo, hexanoato de etilo, valerato de etilo y acetato de isoamilo; c) separar las partículas adsorbentes que contienen los ésteres de sabor a cerveza adsorbidos de la cerveza para producir una cerveza con sabor mejorado que contiene 1-10% en volumen de etanol; d) desorber al menos una porción de los ésteres de sabor a cerveza de las partículas adsorbentes separadas; y e) agregar al menos una fracción de los ésteres de sabor a cerveza desorbidos a la cerveza con sabor mejorado o a otra cerveza, en donde la cantidad de ésteres de sabor a cerveza que se agrega a la cerveza con sabor mejorado representa 5-95% en peso de la cantidad de ésteres de sabor a cerveza que se removió de la cerveza por las partículas adsorbentes.
MX2017002859A 2014-09-05 2015-09-04 Metodo para producir cerveza que tiene un perfil de sabor personalizado. MX380685B (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP14183788 2014-09-05
PCT/NL2015/050615 WO2016036249A1 (en) 2014-09-05 2015-09-04 Method of producing beer having a tailored flavour profile

Publications (2)

Publication Number Publication Date
MX2017002859A true MX2017002859A (es) 2017-05-30
MX380685B MX380685B (es) 2025-03-12

Family

ID=51483358

Family Applications (2)

Application Number Title Priority Date Filing Date
MX2017002859A MX380685B (es) 2014-09-05 2015-09-04 Metodo para producir cerveza que tiene un perfil de sabor personalizado.
MX2020011539A MX2020011539A (es) 2014-09-05 2017-03-03 Metodo para producir cerveza que tiene un perfil de sabor personalizado.

Family Applications After (1)

Application Number Title Priority Date Filing Date
MX2020011539A MX2020011539A (es) 2014-09-05 2017-03-03 Metodo para producir cerveza que tiene un perfil de sabor personalizado.

Country Status (7)

Country Link
US (2) US10550358B2 (es)
EP (2) EP3193632B1 (es)
JP (1) JP6682511B2 (es)
BR (2) BR112017004432B1 (es)
DK (2) DK3735838T3 (es)
MX (2) MX380685B (es)
WO (1) WO2016036249A1 (es)

Families Citing this family (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US11578294B2 (en) 2012-11-07 2023-02-14 Molson Coors Beverage Company Usa Llc Method for preparing a neutral malt base
JP6346621B2 (ja) * 2013-12-25 2018-06-20 出光興産株式会社 酒類用金属担持ゼオライト及び酒類の製造方法
JP6663195B2 (ja) * 2015-09-16 2020-03-11 サッポロビール株式会社 ビールテイスト飲料、ビールテイスト飲料の製造方法、及びビールテイスト飲料の香気改善方法
JP6663194B2 (ja) * 2015-09-16 2020-03-11 サッポロビール株式会社 ビールテイスト飲料、ビールテイスト飲料の製造方法、及びビールテイスト飲料の香気改善方法
EP3252136A1 (en) * 2016-06-01 2017-12-06 Anheuser-Busch InBev S.A. Process of preparing a malt-based beverage
JP6847594B2 (ja) * 2016-06-03 2021-03-24 キリンホールディングス株式会社 ビールらしい香りを有する未発酵のビールテイスト飲料
JP6829554B2 (ja) * 2016-06-03 2021-02-10 キリンホールディングス株式会社 ビールらしい香りと飲み応えを備えた未発酵のビールテイスト飲料
EP3351613A1 (en) * 2017-01-18 2018-07-25 Anheuser-Busch InBev S.A. Process for the production of beer or cider concentrate
CN107828583A (zh) * 2017-11-06 2018-03-23 湖北工业大学 一种冷杀菌生产混浊型房县黄酒的方法
TWI782965B (zh) * 2018-03-27 2022-11-11 司馬良 啤酒釀造設備及釀造流程
JP7092572B2 (ja) * 2018-06-25 2022-06-28 群栄化学工業株式会社 乳酸発酵飲料又は食品、及びその製造方法
CN112673083A (zh) * 2018-09-10 2021-04-16 喜力供应链有限公司 泡沫稳定性
WO2021033712A1 (ja) * 2019-08-21 2021-02-25 宇部興産株式会社 飲料用硫黄化合物除去剤、並びに、前記飲料用硫黄化合物除去剤を用いた飲料用硫黄化合物除去部材、飲料から硫黄化合物を除去する方法及び硫黄化合物が除去された飲料の製造方法
DE102020001722A1 (de) * 2020-03-14 2021-09-16 DÖHLER GmbH Verfahren zur Herstellung eines aromabeladenen Gases, aromabeladenes Gas und Verwendung des aromabeladenen Gases
US12318718B2 (en) 2020-07-27 2025-06-03 True Essence Foods Inc. Systems and methods for rehabilitating alcohol compositions and rehabilitated alcoholic products
KR102529249B1 (ko) * 2022-10-21 2023-05-12 주식회사 바이오크래프트 향미관련 관능성이 우수한 고에스터 함유 수제 맥주 제조에 활용 가능한 신규한 토종 발효 효모 사카로마이세스 세레비지애 bc-2500

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4766000A (en) 1985-07-16 1988-08-23 Pq Corporation Prevention of chill haze in beer
FR2668494B1 (fr) 1990-10-26 1993-07-02 Ceca Sa Procede de production de biere sans alcool et d'aromes de biere.
EP0627485A1 (de) 1993-06-02 1994-12-07 Döhler GmbH Verfahren zur Entfernung von störenden Inhaltsstoffen aus fermentativ gewinnbaren Nahrungs- und/oder Genussmitteln
CA2246889A1 (en) 1997-09-09 1999-03-09 Rafael Rangel-Aldao Malt beverage having stabilized flavor and methods of production thereof
US7008652B2 (en) 2002-06-14 2006-03-07 Brown-Forman Corporation Method for production of a flavorless malt base
EP1794209B1 (en) 2004-08-27 2008-10-08 Novo Nordisk A/S Polyether polymer matrix
RU2422501C2 (ru) 2006-03-07 2011-06-27 Новозимс А/С Способ пивоварения
US20120207909A1 (en) 2009-01-08 2012-08-16 Kirin Beer Kabushiki Kaisha Unfermented beer-flavored malt beverage having reduced unpleasant wort flavor and method for producing the same
US20110111086A1 (en) 2009-11-11 2011-05-12 Lusk Lance T Method of Improving Flavor Stability In Fermented Beverages
EP2615159A1 (en) * 2012-01-16 2013-07-17 Anheuser-Busch InBev S.A. Low alcohol or alcohol free fermented malt based beverage and method for producing it.
ITMI20120915A1 (it) * 2012-05-28 2013-11-29 Esseco S R L Procedimento di trattamento di bevande di origine vegetale

Also Published As

Publication number Publication date
EP3193632B1 (en) 2020-10-14
BR122020001488B1 (pt) 2022-04-26
BR112017004432B1 (pt) 2022-02-08
US11242501B2 (en) 2022-02-08
MX2020011539A (es) 2020-11-24
EP3735838B1 (en) 2023-12-13
DK3735838T3 (da) 2024-01-02
US10550358B2 (en) 2020-02-04
BR112017004432A2 (pt) 2017-12-05
US20170260486A1 (en) 2017-09-14
MX380685B (es) 2025-03-12
EP3735838A1 (en) 2020-11-11
WO2016036249A1 (en) 2016-03-10
DK3193632T3 (da) 2020-10-26
JP2017527291A (ja) 2017-09-21
US20200148981A1 (en) 2020-05-14
EP3193632A1 (en) 2017-07-26
JP6682511B2 (ja) 2020-04-15

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