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    METHOD OF PRODUCING BEER HAVING A TAILORED FLAVOUR PROFILE
    6.
    发明申请
    METHOD OF PRODUCING BEER HAVING A TAILORED FLAVOUR PROFILE 审中-公开

    公开(公告)号：US20170260486A1

    公开(公告)日：2017-09-14

    申请号：US15508799

    申请日：2015-09-04

    申请人： Heineken Supply Chain B.V.

    发明人： Marcel OTTENS ,  Shima SAFFARIONPOUR ,  Tom Reinoud NOORDMAN

    IPC分类号： C12C11/11 ,  C12H1/056 ,  C12H1/07 ,  C12C5/02

    CPC分类号： C12C11/11 ,  C12C5/026 ,  C12H1/0424 ,  C12H1/0432 ,  C12H1/063

    摘要： A method of producing beer having a tailored flavour profile is provided comprising the successive steps of: (a) fermenting wort containing fermentable sugars with yeast to produce beer containing 1-10 vol. % ethanol and flavour substances diacetyl; acetaldehyde; dimethyl sulfide; ethyl acetate; isoamyl acetate; ethyl valerate; ethyl hexanoate; iso-amyl alcohol and 2-methylbutan-1-ol; (b) contacting the fermenting wort or beer with porous adsorbent particles, selectively adsorbing the beer flavour esters ethyl acetate, ethyl hexanoate, ethyl valerate and isoamyl acetate; (c) separating the adsorbent particles; (d) desorbing a portion of the beer flavour esters from the adsorbent particles; and (e) adding a fraction of the desorbed beer flavour esters to the flavour adjusted beer or to another beer, wherein the amount of beer flavour esters added is 5-95 wt. % of the amount of beer flavour esters removed by the adsorbent particles.

    METHOD FOR THE REGENERATION OF PVPP FROM A MEMBRANE FILTER RETENTATE AFTER CLARIFICATION AND STABILIZATION OF A YEAST FERMENTED BEVERAGE
    8.
    发明申请
    METHOD FOR THE REGENERATION OF PVPP FROM A MEMBRANE FILTER RETENTATE AFTER CLARIFICATION AND STABILIZATION OF A YEAST FERMENTED BEVERAGE 有权
    从酵母过滤器中再生PVPP的方法，用于清除和稳定酵母发酵的饮料

    公开(公告)号：US20130196025A1

    公开(公告)日：2013-08-01

    申请号：US13811215

    申请日：2011-07-18

    申请人： Tom Reinoud Noordman

    发明人： Tom Reinoud Noordman

    IPC分类号： C12H1/056

    CPC分类号： C12H1/0424 ,  B01D15/00 ,  B01D41/02 ,  B01J20/261 ,  B01J20/267 ,  B01J20/3425 ,  B01J20/3475

    摘要： A method of preparing a yeast fermented beverage is disclosed, comprising: (a) fermenting wort with yeast to produce a fermented liquid; (b) optionally removing the yeast; (c) mixing the fermented liquid with polyvinylpolypyrrolidone (PVPP) particles; (d) filtering the fermented liquid over a first membrane filter without employing a filter aid; (e) combining a first retentate with an aqueous regeneration liquid to desorb polyphenols and/or protein from the PVPP particles, wherein the aqueous regeneration liquid has a pH of at least 10.0; (f) filtering the combination retentate and regeneration liquid over a second membrane filter without employing a filter aid; and (g) after, optional further refining the regenerated PVPP particles from the second retentate, and recirculating the particles to step (c); wherein macromolecular components contained in the first retentate and/or retained on the second filter are degraded using a degradative agent selected from oxidants, enzymes and combinations thereof.

    摘要翻译： 公开了一种制备酵母发酵饮料的方法，包括：（a）用酵母发酵麦芽汁以产生发酵液体; （b）任选地除去酵母; （c）将发酵液与聚乙烯吡咯烷酮（PVPP）颗粒混合; （d）在不使用助滤剂的情况下在第一膜过滤器上过滤发酵液体; （e）将第一渗余物与含水再生液合并，以从PVPP颗粒中解吸多酚和/或蛋白质，其中所述含水再生液体具有至少10.0的pH; （f）在不使用助滤剂的情况下在第二膜过滤器上过滤组合滞留物和再生液体; 和（g）之后，任选地从第二滞留物进一步精制再生的PVPP颗粒，并将颗粒再循环到步骤（c）; 其中包含在第一保留物中和/或保留在第二过滤器上的大分子组分使用选自氧化剂，酶及其组合的降解剂降解。

    METHOD OF STABILISING YEAST FERMENTED BEVERAGES
    9.
    发明申请
    METHOD OF STABILISING YEAST FERMENTED BEVERAGES 有权
    YEAST发酵饮料稳定方法

    公开(公告)号：US20130183403A1

    公开(公告)日：2013-07-18

    申请号：US13811229

    申请日：2011-07-18

    申请人： Tom Reinoud Noordman ,  Marcel Van Der Noordt ,  Anneke Richter

    发明人： Tom Reinoud Noordman ,  Marcel Van Der Noordt ,  Anneke Richter

    IPC分类号： C12H1/056

    CPC分类号： C12H1/0424 ,  B01D15/00 ,  B01D41/02 ,  B01J20/261 ,  B01J20/267 ,  B01J20/3425 ,  B01J20/3475

    摘要： A method of preparing yeast fermented beverage is provided, comprising (a) fermenting wort with yeast to produce a fermented liquid containing yeast, alcohol, polyphenols and protein; (b) optionally removing the yeast; (c) combining the fermented liquid with polyvinylpolypyrrolidone (PVPP) particles to bind at least a fraction of the polyphenols and/or proteins, wherein at least 80 wt. % of the PVPP particles have a diameter of 5-300 μm; (d) removing a slurry containing the PVPP particles; (e) filtering the slurry over a filter having a pore size of 0.1-80 μm to produce a PVPP-enriched retentate and a PVPP-depleted filtrate; (f) regenerating the PVPP particles in the PVPP-enriched retentate by desorbing and separating the polyphenols and/or protein from the PVPP-particles; and (f) optionally, further refining and recirculating the regenerated PVPP particles to step (c). The method can be operated with single use PVPP or regenerable PVPP and does not require capacious filter hardware.

    摘要翻译： 提供一种制备酵母发酵饮料的方法，其包括（a）用酵母发酵麦芽汁以产生含酵母，醇，多酚和蛋白质的发酵液; （b）任选地除去酵母; （c）将发酵液体与聚乙烯吡咯烷酮（PVPP）颗粒结合，以至少一部分多酚和/或蛋白质结合，其中至少80wt。 PVPP颗粒的％具有5-300μm的直径; （d）除去含有PVPP颗粒的浆料; （e）通过孔径为0.1-80μm的过滤器过滤浆料以产生富含PVPP的滞留物和PVPP-贫化的滤液; （f）通过从PVPP颗粒中解吸和分离多酚和/或蛋白质来再生富含PVPP的滞留物中的PVPP颗粒; 和（f）任选地，将再生的PVPP颗粒进一步精炼和再循环到步骤（c）。 该方法可以使用单次使用的PVPP或可再生PVPP操作，并且不需要宽大的过滤器硬件。