Foam stability
AssigneeHeineken Supply Chain B.V.
InventorsAugustinus Cornelius Aldegonde Petrus Albert Bekkers, Eric Richard Brouwer
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Abstract
The present invention is directed to a beer having reduced quantities of AcHFA. It has been found that beer with reduced AcHFA quantities has improved foam stability. The invention provides beer with reduced AcHFA quantities, as well as methods for removing AcHFA from beer during or after fermentation, or for removing a precursor for AcHFA from wort.
Claims20
A beer, comprising less than 2 mg/l of acetylated hydroxy fatty acid, wherein said acetylated hydroxy fatty acid is defined by structure 2:
- wherein n=1, 2, or 3;
- m=1 or 2;
- one of A and B is OH, and the other of A and B is OAc.
A method for increasing the foam stability of beer, comprising a step (1) of fermenting wort to obtain beer, wherein
- a) the fermentation of step (1) is achieved using an acetyl transferase (ATF) deficient yeast;
- and/or
- b) the beer of step (1) is contacted with an adsorbent capable of adsorbing acetylated hydroxy fatty acid during or after fermentation;
- and/or
- c) the wort of step (1) has been subjected to a step of removal of an acetylated hydroxy fatty acid precursor by an adsorbent capable of adsorbing the acetylated hydroxy fatty acid precursor,
- wherein the acetylated hydroxy fatty acid is defined by structure 2:
- wherein n=1, 2, or 3;
- m=1 or 2;
- one of A and B is OH, and the other of A and B is OAc, and
- wherein the beer with increased foam stability comprises less than 2 mg/ml of the acetylated hydroxy fatty acid defined by structure 2.
Dependencies are inferred from the claim text.