Method for the continuous maturation of fermented beer

Details Method for the continuous maturation of fermented beer Method for the continuous maturation of fermented beer

1988-05-09

1990-04-10

Cintins, Marianne

Food or edible material: processes, compositions, and products

Fermentation processes

Alcoholic beverage production or treatment to result in...

426 11, 426 16, 426271, 426592, C12C 1104

Patent

active

049159593

ABSTRACT:
Beer is fermented by the use of yeast and after fermentation the yeast is removed and the maturation or lagering of the beer is accomplished by a continuous maturation process which involves heat treating the beer to convert all or substantially all the alpha acetolactate and other diacetyl precursors present to diacetyl, cooling the beer, and feeding the heat treated fermented beer through a reaction column packed with immobilized yeast cells at a flow rate which effects the conversion of said diacetyl to acetoin in order to lower the concentration of said diacetyl to levels which do not result in tastes normally considered unacceptable for a beer.

REFERENCES:
patent: 3852495 (1974-12-01), Schimpf et al.
patent: 4009286 (1977-02-01), Moll et al.
patent: 4708875 (1987-11-01), Godtfredsen et al.
patent: 4790238 (1988-12-01), Hsu

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