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US 2023/0065646 A1Published application
Methods for controlling off-flavors in low-alcohol and nonalcoholic beer
AssigneeCoors Brewing Company
InventorsLee Arthur GRIFFITHS, Genevieve C. UPTON
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Abstract
Methods, devices, and systems are provided for controlling off-flavors of low-alcohol and nonalcoholic beer. The formation of Strecker aldehydes is limited during the processing and subsequent storage of low-alcohol or nonalcoholic beer. Limiting the formation of Strecker aldehydes provides an improved sensory perception and taste through a reduction in worry flavors.
Claims12
A method of controlling off-flavors of low-alcohol beer, comprising:
- mashing a selected malted barley variety in a mash conversion vessel forming a mash;
- separating the mash forming a wort;
- transferring the wort to a kettle;
- and
- adding, during boiling of the wort, an amount of tannic acid to the wort in the kettle, wherein the amount of tannic acid precipitates precursors or inhibits reactions that lead to the formation of Strecker aldehydes in the low-alcohol beer.
2 more elements
A method of controlling off-flavors in beer, comprising:
- mashing an amount of malt in a container, wherein the mashing introduces oxygen into the malt;
- and
- adding an antioxidant to the container while mashing the amount of malt, wherein the antioxidant interacts with a first portion of the oxygen, and wherein a second portion of the oxygen that has not interacted with the antioxidant is inadequate to form a predetermined amount of Strecker aldehydes.
A method of controlling off-flavors in nonalcoholic beer, comprising:
- selecting a malt variety of a malt having a particular total staling aldehyde;
- mashing the malt variety in a container forming a mash, wherein mashing the malt variety introduces oxygen into the mash;
- adding an antioxidant to the mash in the container while mashing the malt variety, wherein the antioxidant interacts with a first portion of the oxygen, and wherein a second portion of the oxygen that has not interacted with the antioxidant is inadequate to form a predetermined amount of Strecker aldehyde in the nonalcoholic beer;
- and
- adding an amount of tannic acid, wherein the amount of tannic acid precipitates precursors or inhibits reactions that lead to the formation of Strecker aldehydes in the nonalcoholic beer.
2 more elements
Dependencies are inferred from the claim text.