Beer or cider base
AssigneeAnheuser-Busch InBev S.A.
InventorsDavid De Schutter, Pierre Adam
Life of this patent
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Abstract
A method for preparing an aromatic beverage is as follows. The method includes subjecting a fermented beverage to a first filtration step including nanofiltration or ultrafiltration to obtain a retentate fraction and a permeate fraction including alcohol and volatile flavour components. Then, the method includes subjecting the permeate fraction including alcohol and volatile flavour components to a second filtration step of reverse osmosis to obtain a base liquid of at least 2% ABV. Combining the base liquid with exogenous aromas thereby obtains the aromatic beverage. Desirable fermented beverages are a beer or a cider.
Claims12
A method for preparing an aromatic beverage comprises the steps of:
- (a) Subjecting a fermented beverage (1) to a first filtration step comprising nanofiltration (A) or ultrafiltration to obtain a retentate fraction (2) and a permeate fraction comprising alcohol and volatile flavour components (3);
- (b) Subjecting the permeate fraction comprising alcohol and volatile flavour components to a second filtration step comprising reverse osmosis to further remove taste characteristics of the fermented beverage and obtain a neutral base liquid comprising alcohol at a higher concentration than before the step comprising reverse osmosis, wherein the neutral base liquid comprises at least 2% ABV;
- (c) Combining the neutral base liquid from (b) with exogenous aromas thereby obtaining the aromatic beverage.
Dependencies are inferred from the claim text.