Process for the production of alcohol-free, yeast white beer

Details Process for the production of alcohol-free, yeast white beer Process for the production of alcohol-free, yeast white beer

1987-02-13

1988-12-13

Cintins, Marianne

Food or edible material: processes, compositions, and products

Fermentation processes

Alcoholic beverage production or treatment to result in...

426 14, 426 16, 426 29, 426493, 426592, C12C 1100

Patent

active

047909935

ABSTRACT:
Disclosed is an alcohol-free yeast white beer and a process for its production wherein the yeast is physically separated from an alcohol containing yeast white beer free of fermentable substances. The beer is then subjected to a vacuum distillation until the alcohol content has been reduced to less than 0.5% by volume to produce a beer concentrate. A corresponding amount of oxygen-free, carbonic acid-containing make-up water is added to the concentrate. Subsequently, top-fermented brewers' yeast is added in an amount above the content normally present in yeast white beer, and thereafter the product is stored at a temperature of from 0.degree. to 10.degree. C. Subsequently, yeast is again separated off and thereafter the desired amount of yeast and carbon dioxide is added.

REFERENCES:
patent: 1337027 (1920-04-01), Straus
patent: 1908407 (1933-05-01), Coupeau et al.
patent: 3852495 (1974-12-01), Schimpf et al.

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