Process for the production of non-alcoholic or low alcohol malt

Details Process for the production of non-alcoholic or low alcohol malt Process for the production of non-alcoholic or low alcohol malt

1992-12-21

1997-03-18

Wong, Leslie

Food or edible material: processes, compositions, and products

Fermentation processes

Alcoholic beverage production or treatment to result in...

426 14, 426 16, 426312, 426319, C12C 1100

Patent

active

056120729

ABSTRACT:
The invention relates to a process for the production of substantially non-alcoholic beer by a continuous yeast treatment at a low temperature. In the process, wort which has been clarified and possibly treated by evaporating and/or with an adsorbing agent is passed through a packed column reactor containing immobilized yeast at a temperature ranging between the freezing point of wort and 10.degree. C. The yeast is reactivated at 2.degree. to 15.degree. C. for 10-30 hours. If required, the reactor can be regenerated.

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Toshio Onaka et al., "Beer Brewing with Immobilized Yeast", Biotechnology, vol. 3, No. 5, May 1985, New York US, pp. 467-470 abstract p. 467, column 1, paragraph 4, p. 467, column 2, paragragh 3.

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