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FR2398801A1 - Prepn. of non-alcoholic beer from low concn. must - giving beer of density about double that of normal beer - Google Patents

Prepn. of non-alcoholic beer from low concn. must - giving beer of density about double that of normal beer

Info

Publication number
FR2398801A1
FR2398801A1 FR7724440A FR7724440A FR2398801A1 FR 2398801 A1 FR2398801 A1 FR 2398801A1 FR 7724440 A FR7724440 A FR 7724440A FR 7724440 A FR7724440 A FR 7724440A FR 2398801 A1 FR2398801 A1 FR 2398801A1
Authority
FR
France
Prior art keywords
beer
degrees
added
hectolitre
cooled
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
FR7724440A
Other languages
French (fr)
Other versions
FR2398801B1 (en
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
SCHUTZENBERGER SA
Original Assignee
SCHUTZENBERGER SA
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by SCHUTZENBERGER SA filed Critical SCHUTZENBERGER SA
Priority to FR7724440A priority Critical patent/FR2398801A1/en
Priority to BE2057161A priority patent/BE869198A/en
Priority to IT12726/78A priority patent/IT1103838B/en
Priority to DE19782832993 priority patent/DE2832993A1/en
Publication of FR2398801A1 publication Critical patent/FR2398801A1/en
Application granted granted Critical
Publication of FR2398801B1 publication Critical patent/FR2398801B1/fr
Granted legal-status Critical Current

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C12/00—Processes specially adapted for making special kinds of beer
    • C12C12/04—Beer with low alcohol content
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C5/00—Other raw materials for the preparation of beer
    • C12C5/004—Enzymes

Landscapes

  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Food Science & Technology (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Microbiology (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)

Abstract

Prepn. of a non-alcoholic beer comprises the following to a must of low concn. an amt. of hops is added twice that required for a normal beer. The stirred brew is adjusted to pH 4.3 and boiled for an hour and a half to eliminate part of the protein fraction. The complex nitrogen fraction is then reduced by digestion with a proteolytic distance for a day. The must is then cooled to 8 degrees C, 2 g/hectolitre of maltolysine is added, and the mixture is strongly oxygenated. It is then left for 24 hrs. cooled to about 1 degrees C, and 1 litre of yeast/hectolitre is added. The must is then allowed to ferment until a well frizzled head is formed accompanied by a temp. rise of about 3 degrees C. The beer is then cooled to about 1 degrees C, filtered through kieselguhr, and pumping to pre-bottling tanks. Ascorbic acid is added at 2 g/hectolitre followed by passing in CO2 under pressure over a day until a saturation of 6 g/l is obtained.
FR7724440A 1977-07-29 1977-07-29 Prepn. of non-alcoholic beer from low concn. must - giving beer of density about double that of normal beer Granted FR2398801A1 (en)

Priority Applications (4)

Application Number Priority Date Filing Date Title
FR7724440A FR2398801A1 (en) 1977-07-29 1977-07-29 Prepn. of non-alcoholic beer from low concn. must - giving beer of density about double that of normal beer
BE2057161A BE869198A (en) 1977-07-29 1978-07-24 ALCOHOL-FREE BEER MANUFACTURING PROCESS
IT12726/78A IT1103838B (en) 1977-07-29 1978-07-26 METHOD OF MANUFACTURE OF NON-ALCOHOLIC BEER
DE19782832993 DE2832993A1 (en) 1977-07-29 1978-07-27 METHOD FOR PRODUCING NON-ALCOHOLIC BEER

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR7724440A FR2398801A1 (en) 1977-07-29 1977-07-29 Prepn. of non-alcoholic beer from low concn. must - giving beer of density about double that of normal beer

Publications (2)

Publication Number Publication Date
FR2398801A1 true FR2398801A1 (en) 1979-02-23
FR2398801B1 FR2398801B1 (en) 1980-04-04

Family

ID=9194373

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7724440A Granted FR2398801A1 (en) 1977-07-29 1977-07-29 Prepn. of non-alcoholic beer from low concn. must - giving beer of density about double that of normal beer

Country Status (4)

Country Link
BE (1) BE869198A (en)
DE (1) DE2832993A1 (en)
FR (1) FR2398801A1 (en)
IT (1) IT1103838B (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0355523A1 (en) * 1988-08-22 1990-02-28 Brauerei Feldschlösschen Process for the production of beer having a low alcohol content
WO1994014948A1 (en) * 1992-10-27 1994-07-07 John Labatt Limited Malt beverage process
AU2014303878B2 (en) * 2013-08-05 2017-09-14 Asahi Breweries, Ltd. Method for improving froth retention of non-alcohol beer-taste beverage, and method for producing non-alcohol beer-taste beverage

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH646844A5 (en) * 1982-01-04 1984-12-28 Feldschloesschen Brauerei METHOD FOR PRODUCING ALCOHOL-FREE BEVERAGES WITH HEFEAROMA.

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0355523A1 (en) * 1988-08-22 1990-02-28 Brauerei Feldschlösschen Process for the production of beer having a low alcohol content
CH681892A5 (en) * 1988-08-22 1993-06-15 Feldschloesschen Brauerei
WO1994014948A1 (en) * 1992-10-27 1994-07-07 John Labatt Limited Malt beverage process
AU2014303878B2 (en) * 2013-08-05 2017-09-14 Asahi Breweries, Ltd. Method for improving froth retention of non-alcohol beer-taste beverage, and method for producing non-alcohol beer-taste beverage

Also Published As

Publication number Publication date
FR2398801B1 (en) 1980-04-04
BE869198A (en) 1978-11-16
IT7812726A0 (en) 1978-07-26
IT1103838B (en) 1985-10-14
DE2832993A1 (en) 1979-02-08

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Legal Events

Date Code Title Description
ST Notification of lapse