Process for preparing a fermented beverage
OwnerPierre Marie Adaminventor
Life of this patent
Estimating the term…
Abstract
A process for obtaining a minimum concentration of 20.10−6 kg/L of iso-α-acids in a liquid composition, said process being characterized by mixing in water: a natural source of α-acids; and at least one metal oxide.
Claims16
A process for obtaining minimum concentration of 20.10−6 kg/L of iso-α-acids in a liquid composition, said process being characterized by mixing in water:
- a natural source of α-acids;
- and
- at least one metal oxide.
A process for preparing a fermented beverage comprising the following steps:
- producing a mash;
- filtering said mash and recovering the wort;
- boiling said wort;
- fermenting said wort to produce a fermented beverage, characterized in that, a liquid composition comprising iso-α-acids is added to said wort or to said fermented beverage and in that said liquid composition is prepared in situ prior to its addition—to the wort or fermented beverage—by mixing in water at least one metal oxide with a source of α-acids.
A liquid composition comprising iso-α-acids prepared by mixing in water at least one metal oxide with a natural source of α-acids, characterized in that it comprises a minimum concentration of 20.10−6 kg/L.
Apparatus for the preparation of a fermented beverage containing a mashing unit, means for separating wort there from and for boiling said wort, and a fermentation unit, characterized in that it further comprises a vessel, said vessel containing a liquid composition with a minimum concentration of 20.10−6 kg/L of iso-α-acids by mixing in water a natural source of α-acids and at least one metal oxide.
Dependencies are inferred from the claim text.