Process for producing wort for fermented malt drinks

Verfahren zur wuerzeherstellung fuer vergaerte malzgetraenke

Procede de fabrication de mout pour boissons fermentees a base de malt

Abstract

The present invention provides a process for producing a wort with reduced content of a stale flavor-causing substance for the production of fermented malt beverages such as beer and the like in which generation of a stale flavor is suppressed, and it also provides fermented malt beverages in which generation of a stale flavor is suppressed such as beer and the like, that are produced by using wort with low content of a stale flavor-causing substance obtained by this process for producing. The second wort with reduced content of a stale flavor-causing substance is obtained with trans-2-nonenal potential (NP) as an indicator in the wort separation of a prepared wort in the production of fermented malt beverages by; eluting the substance with hot water for the sparging containing calcium salts and organic acids; eluting the substance with hot water for the sparging which can lower the temperature in the spent grains to 70°C or under; or using the second wort again during mashing process. Fermented malt beverages with suppressed generation of a stale flavor-causing substance is produced by using wort in which NP in the whole wort is reduced by at least 1 ppb in terms of sugar content 11°p.

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NO-Patent Citations (6)

    Title
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    CN-101490236-BJanuary 02, 2013喜力供应链有限公司生产糖化醪浸出物的方法和执行这种方法的装置
    WO-2007136255-A1November 29, 2007Heineken Supply Chain B.V.A method of producing a mash extract and an apparatus for performing such method
    WO-2013030082-A1March 07, 2013Krones AgBeer brewing method