Method of chill stabilizing a malt beverage

Details Method of chill stabilizing a malt beverage Method of chill stabilizing a malt beverage

1977-08-15

1979-08-28

Naff, David M.

Food or edible material: processes, compositions, and products

Processes

Treatment of liquid with nongaseous material other than...

4263304, 426423, C12H 104

Patent

active

041661419

ABSTRACT:
Malt beverages such as beer containing small quantities of proteinaceous and tannin materials which react to form a precipitate that renders the beverage hazy or cloudy when chilled are stabilized by passing the beverage through a fluidized bed of adsorbent particles such as polyvinylpyrrolidone or silica gel to adsorb the proteinaceous and/or tannin materials. A portion of the adsorbent bed containing adsorbed material is continuously removed and regenerated by separating the adsorbed material from the adsorbant particles, and the regenerated adsorbant particles are returned to the bed. The use of the fluidized bed provides a high concentration of adsorbant to promote increased efficiency, while enabling the adsorbant to be continuously regenerated and reused.

REFERENCES:
patent: 3374052 (1968-03-01), Fan et al.
patent: 3498795 (1970-03-01), Walter
patent: 3878310 (1975-04-01), Field et al.

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