Process for the production of non-alcoholic or low alcohol malt beverage
AssigneeCultor Ltd.
InventorsHeikki Lommi, Wim Swinkels, Ben Van Dieren
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Abstract
The invention relates to a process for the production of substantially non-alcoholic beer by a continuous yeast treatment at a low temperature. In the process, wort which has been clarified and possibly treated by evaporating and/or with an adsorbing agent is passed through a packed column reactor containing immobilized yeast at a temperature ranging between the freezing point of wort and 10.degree. C. The yeast is reactivated at 2.degree. to 15.degree. C. for 10-30 hours. If required, the reactor can be regenerated.
Claims16
A process for the production of substantially non-alcoholic beer by a continuous yeast treatment at low temperature, comprising the steps of:
- preparing a substantially liquid wort;
- boiling the wort;
- vigorously percolating a gas through the boiled wort under conditions that avoid oxidation in the wort;
- thereafter cooling the wort to a temperature between the freezing point of the wort and about 10.degree. C.;
- filtering the cooled wort;
- passing the cooled filtered wort through a packed column reactor comprising a substantially incompressible anionic carrier having yeast bound thereto.
Dependencies are inferred from the claim text.