Method for the production of alcohol-free beer
AssigneeHolsten-Brauerei AG
InventorKlaus Dziondziak
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Abstract
The object of the invention is to provide a method for the production of low-alcohol or alcohol-free beer. In said method, a gas is lead through alcoholic beer in order to desorb the alcohol, the involved loss of taste in the beer being compensated for by substances which improve the taste thereof. The taste-improving substances are either already contained in the beer as fermentable substances or are specifically added thereto. The method of the invention can also be carried out using yeast-containing beer, the yeast then utilizing a portion of the fermentable substances present, producing aroma substances typical of beer and, if necessary, degrading a further portion of the present ethanol at the same time.
Claims17
A method for the production of alcohol free beer which comprises:
- (a) aerobically treating a yeast-containing alcoholic beer by leading a gas through said yeast-containing alcoholic beer which contains of from about 0.25 to 1.80% by weight of fermentable substances, in order to desorb said alcohol;
- and
- (b) carrying out said aerobic treatment and said desorption of said alcohol at a temperature of 25.degree. C. to 50.degree. C. until said fermentable substances are present in a residual amount of from about 0.1 to 0.5% by weight;
- wherein said fermentable substances partially metabolize producing aromatic substances which give beer its taste and which compensates for the deficit of taste as a result of the removal of said alcohol.
Dependencies are inferred from the claim text.