Process for the production of beer with a low alcohol content

Food or edible material: processes – compositions – and products – Fermentation processes – Alcoholic beverage production or treatment to result in...

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426 29, 426 14, 426592, 426600, 4263304, C12C 700, C12C 1104

Patent

active

049718070

ABSTRACT:
A process for the production of beer with a low alcohol content is described. The process comprises preparing a wort by boiling and adding ascorbic acid to such wort prior, during, or after boiling, so long as the wort remains hot. The process can be employed according to the invention for the production of non-alcoholic beer by the yeast cold contact process, in which yeast recovered from a fermentation process is brought into contact with the wort at a low temperature below 0.degree. C. As a rule, the non-alcoholic beer produced by this process imparts an unpleasant and bitter aftertaste. By adding ascorbic acid to the boiling wort, the bitter aftertaste is completely eliminated.

REFERENCES:
patent: 4661355 (1987-04-01), Schur
patent: 4746518 (1988-05-01), Schur
Journal of the Institute of Brewing, May-Jun. 1985, T. Takahashi et al. "Examination of the Brewing Industry".

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