Note: Descriptions are shown in the official language in which they were submitted.
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NATURAL FINING AGENT FOR BEVERAGES
FIELD OF THE DISCLOSURE
[0001] The present application relates to improved fining
agents, which are obtained
from natural and non-meat or animal products, that can be useful to sediment
yeast, and
separate and filter biological and chemical haze causing agents for beverage
manufacturing
processes, a method of fining beverages using the natural fining agents, and
beverages
produced by the disclosed method. The natural fining agents are particularly
useful in fining
beverages produced by fermentation, such as beers and wines.
BACKGROUND OF THE DISCLOSURE
[0002] Fermented cereal, legume or fruit based beverages such as
beer, wine, cider
etc. are often cloudy or hazy from raw material processing until filtration
step. The haze in
fermented beverages can be due to the presence of protein and polyphenols like
tannin
molecules, along with yeast cells. The problem is particularly relevant to the
brewing and
wine manufacturing industries. Often, a process of clarifying, or fining,
beverages is needed
to remove unwanted material from beverages and to produce beverages with
improved
appearance, aroma, and/or taste.
[0003] Fining agents are usually added at or near the completion
of the processing of
brewing wine, beer, and various nonalcoholic juice beverages. They are used to
remove
yeast and biological and chemical haze causing compounds, either to improve
clarity or
adjust flavor or aroma. The removed compounds may be yeast, sulfides,
proteins,
polyphenols. benzenoids, copper ions, etc.
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[0004] For example, a fel mented beer including non-
flocculent yeast is generally
moved into a maturation vessel in which maturation takes place. After
maturation the beer is
usually filtered before being packaged into bottles, cans, or kegs.
[0005] A commonly used yeast flocculating agent or fining agent
in the brewing
industry is isinglass. Isinglass is a collagen product obtained from the swim
bladder of fish.
Although isinglass is an effective fining agent and yeast flocculating agent,
vegetarian and
vegan consumers do not consider products containing isinglass suitable for
their dietary
requirements. Auxiliary finings agents such as silicates or polysaccharides
may be used
together with isinglass.
[0006] Fining agents such as Silica based fining agents and
carrageenan provide
variable results according to the industry and may have drawbacks such as poor
compaction
and contamination of yeast residues.
[0007] WO 2006032088A2 discloses a fining formulation comprising
a pectin and a
donor of sulphur dioxide.
[0008] WO 95/04130A1 discloses a method of removing excess
yeast, high molecular
weight proteins, and other suspended matter from fermented beer by bringing
the beer into
contact with magnetic particles.
[0009] WO 97/06274 discloses a composition derivable from yeast
cells comprising
proteinaceous material having an isoelectric point in the range 3 to 6. The
composition is
prepared by a selective pH extraction from yeast cells, and is useful as a
flocculant in a
variety of industrial applications, and in particular in the clarification of
beer.
[0010] U.S. Pre-Grant Publication No. 2016/0053212 Al discloses
a fining agent
which may be prepared by subjecting hops to organic solvent (such as acetone
or alcohol)
extraction, aqueous solvent extraction, or mixed solvent extraction.
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[0011] The existing fining agents have been found to have the
following
disadvantages and setbacks:
1) Use of isinglass (fish collagen) ¨ animal origin, possible allergen
concerns and
high cost-in-use;
2) Use of silica sol and PVPP (Polyvinylpolypyrrolidone) ¨ chemical nature and
high
cost-in-use;
3) Pectins ¨ lower fining efficiency and higher sediment volumes (not process-
friendly);
4) Chitosan ¨ lower fining efficiency, animal origin and higher cost-in-use;
5) Proteins from plant sources ¨ lower fining efficiency and higher cost-in-
use.
SUMMARY OF THE DISCLOSURE
100121 An object of the present disclosure is to develop an
alternative to animal (such
as isinglass) and chemical (such as silica sol) based fining agents to
sediment yeast, and
separate and filter biological and chemical haze causing agents for beverage
manufacturing
processes. The alternative fining agents of the present disclosure are
economical, easy to
produce, and/or overcome these disadvantages of the conventional fining and
flocculating
agents.
[0013] The present inventors conducted extensive research and
discovered that a
formulation containing a pectin and a yeast extract is efficient in fining
beverages,
particularly beers, wines, ciders, etc. Furthermore, this non-animal and non-
chemically
sourced fining agent containing pectin and yeast extract in combination was
found to offer
similar or better fining efficiency compared to isinglass and silica sol. The
fining
formulation/agent according to the present disclosure is suitable for
vegetarians and free of
allergens and harsh chemicals like silica sol. The fining formulation/agent
according to the
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present disclosure can also provide a lower cost-in-use compared to existing
technologies.
The fining formulation/agent according to the present application can also
provide compact
sediment and easier separation of unwanted materials in beverages.
[0014] The present disclosure relates to a fining
formulation/agent comprising a
pectin and a yeast extract for fining (clarifying) beverages, a method of
fining beverages
using the fining formulation/agent, and beverages produced by the disclosed
method.
[0015] In one embodiment, the present disclosure is directed to
a method of fining a
beverage, which includes adding to the beverage a pectin and a yeast extract.
[0016] In one aspect, the total combined amount of pectin and
yeast extract is 5-600
ppm, preferably 25-500 ppm, of the total beverage volume at the time of
addition.
[0017] In one aspect, the pectin is a low-methoxy pectin. For
example, the pectin can
have a DE of 5% - 50%, 10% to 45%, 15 to 40%, or preferably 15% to 35%.
[0018] In one aspect, the fining agent includes 5% to 95% by
weight of pectin and 5%
to 95% by weight of yeast extract, preferably 10% to 90% by weight of pectin
and 10% to
90% by weight of yeast extract. In other aspects, the weight ratio can be
15:85 to 85:15, or
20:80 to 80:20, or 25:75 to 75:25, or 30:70 to 70:30, or 35:65 to 65:35, or
40:60 to 60:40, or
45:55 to 55:45.
[0019] In one aspect, the yeast extract is cell wall material,
carbohydrate profile,
and/or protein rich extracts of a yeast. Examples of the yeast extract include
but are not
limited to spray-dried yeast extract, dried autolysed yeast powder produced
from a selected
strain of bakers' yeast, dried yeast cell wall, dried baker's yeast cell walls
rich in
mannoproteins, a spray-dried extract from baker's yeast made from yeast grown
specifically
for cell nutrition purposes. The yeast extract can be used alone or in
combination with
another yeast extract. An example of the yeast includes Saccharomyces
cerevisiae. The
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yeast extract contains protein in an amount of 10% to 90% by weight of the
yeast extract,
preferably 20% to 80%, or 30% to 70% by weight.
[0020] In some aspects, yeast extract could be derived from
different Saccharolnyces
spp., Candida spp. Rhodotorula spp., Torulopsis spp.,Cryptococcus spp.,.
Leucosporidium
spp., Trichosporon spp., and Schizosaccharomyces spp..
[0021] In one aspect, the pectin and yeast extract can be
dissolved separately in
deaerated water, beer or other medium and added in individually in two
separate steps at the
beginning of or during maturation in a beverage manufacturing process, such as
a brewing
process. Alternatively, the pectin and yeast extract can be formulated into
one powder form,
dissolved in deaerated water, and added in a single step at the beginning of
or during
maturation in a beverage manufacturing process, such as a brewing process.
[0022] In another embodiment, the present disclosure is directed
to a fining agent as
defined above.
[0023] In one aspect, the fining agent defined above is
contained in a sealed (and
optionally sterile) container or package for individual sale or delivery to a
beverage maker.
[0024] In one aspect, the fining agent is in powder or other
forms such as an
emulsion, a liquid or a paste, and the powdered fining agent or the fining
agent in other forms
can be contained in the sealed container or package as defined above.
[0025] In another embodiment, the present disclosure is directed
to a beverage
containing the fining agent as defined above.
[0026] In one aspect, the beverage is a beverage in an
intermediate processing stage,
such as a combination of the fining agent with beer in the maturation phase.
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BRIEF DESCRIPTION OF THE DRAWINGS
[0027] The patent or application file contains at least one
drawing executed in color.
Copies of this patent or patent application publication with color drawing(s)
will be provided
by the Office upon request and payment of the necessary fee.
[0028] Figure 1 shows fining efficiency of different grades of
pectin.
[0029] Figure 2 shows beer fining efficiency of different
ingredients.
[0030] Figure 3 shows fining efficiency of different grades of
yeast extracts.
[0031] Figure 4 shows effect of combination of pectin and yeast
extract on beer fining
efficiency over 24 hours.
[0032] Figure 5 shows effect of combination of pectin and yeast
extract on beer fining
efficiency over 96 hours.
[0033] Figure 6 shows effect of fining agent on lager base beer.
[0034] Figure 7 shows effect of fining agent on red ale base
beer.
[0035] Figure 8 shows effect of fining agent on IPA base beer.
[0036] Figure 9 shows finning trials using 100 ml sedimentation
cones.
[0037] Figure 10 shows effect of calcium on beer fining
efficiency.
[0038] Figure 11 shows effect of pH on beer fining efficiency.
[0039] Figure 12 shows beer fining efficiency at pilot scale of
3 hL brewery.
DETAILED DESCRIPTION OF THE DISCLOSURE
[0040] The details of embodiments of the presently disclosed
subject matter are set
forth in the accompanying description below. Other features, objects, and
advantages of the
presently disclosed subject matter will be apparent from the specification,
figures, and claims.
All publications, patent applications, patents, and other references noted
herein are
incorporated by reference in their entirety.
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[0041] The present disclosure relates to a fining
formulation/agent containing a pectin
and a yeast extract for fining beverages. In some aspects, the fining
formulation consists of a
pectin and a yeast extract, optionally in powder form. The present disclosure
also relates to a
method of fining beverages using the fining formulation, as well as beverages
prepared by the
disclosed method.
[0042] Beverages suitable for the present application include
alcoholic beverages
such as beers and wines, fermented beverages, and fruit beverages, etc.
[0043] Pectins arc polysaccharides having gelling properties.
Highest concentrations
of pectin are found in the middle lamella of cell wall, with a gradual
decrease as moving
through the primary wall toward the plasma membrane. Pectins are most abundant
in fruits
and vegetables.
[0044] A pectin molecule is basically a chain of galacturonic
acid units. The regular
structure is interrupted by the presence of a methylpentose, L-rhamnose, which
causes
deviations called "pectic elbows-. The L-rhamnose is linked by carbons 1 and
2. A certain
proportion of these galacturonic acids are in the methyl ester form. The
percentage of the
galacturonic acids that are esterified is called the degree of esterification
(DE) or degree of
methoxylation (DM). High methoxy (HM) pectins are defined as those with a DE
of 50% or
above, while low methoxy (LM) pectins have a DE of less than 50%. The degree
of
amidation (DA) is defined as the percentage of carboxyl groups that are in the
amide form.
Amidated pectins have a DE of usually between 20% and 45% and a DA of usually
between
5% and 25%.
[0045] Pectins suitable for the present application are not
particularly limited.
Preferably low-methoxy pectins having a DE of less than 50% are used in the
present
application. The low-methoxy pectins may have a DE of between 5% and less than
50%,
preferably between 10% and 45%, more preferably between 15% and 35%. The low-
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methoxy pectins may have a DA of between 5% and 25%, preferably between 10%
and 25%,
more preferably between 15% and 20%.
[0046] The pectins used in the formulations and methods of the
present disclosure
may be commercially available or prepared by conventional processes of de-
esterification or
amidation of naturally occurring pectins, e.g. fruit pectins such as apple,
citrus, quince,
plums, gooseberries, oranges or pectin from other sources with similar
structure or attributes.
[0047] Yeast extracts are conventionally used as food additives
or flavorings, or as
nutrients for bacterial culture media.
[0048] Yeast extracts or other type of extracts suitable for the
present application
include extracts rich in cell wall material and mannoproteins. Examples of the
yeast extract
include but are not limited to spray-dried yeast extract, dried autolysed
yeast powder
produced from a selected strain of bakers' yeast, dried yeast cell wall, dried
baker's yeast cell
walls rich in mannoproteins, a spray-dried extract from baker's yeast made
from yeast grown
specifically for cell nutrition purposes. The yeast extract can be used alone
or in combination
with another yeast extract. An example of the yeast includes Sacchcirornyces
cerevisiae. The
yeast extract contains protein in an amount of 10% to 90% by weight of the
yeast extract,
preferably 20% to 80%, or 30% to 70% by weight.
[0049] A fining formulation/agent according to the present
disclosure may contain
about 5-99% (w/w) pectin, or 10-90% (w/w), 15-85% (w/w). 20-80% (w/w), 25-75%
(w/w),
30-70% (w/w), 35-65% (w/w), or 40-60% (w/w) of pectin, and about 5-95% (w/w)
yeast
extract, or about 10-90% (w/w), 15-85% (w/w), 20-80% (w/w), 25-75% (w/w), 30-
70%
(w/w), 35-65% (w/w), or 40-60% (w/w) of yeast extract. The amounts refer to
the
composition of a solid formulation, i.e. dry weight.
[0050] In some aspects, the fining formulation is provided in
the form of a dried
powder, which may be sealed in a package or container for sale, as noted
above. In some
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aspects, the fining formulation in the form of a dried powder consists of the
pectin and the
yeast extract with water as an impurity (preferably less than 1% by weight).
[0051] The fining formulation/agent may also be provided as an
aqueous solution. A
preferred fining formulation in an aqueous solution with deaerated water
includes 0.1% to
20% (w/v) of pectin, or 0.5% to 19% (w/v), 1% to 18% (w/v), 5% to 15% (w/v),or
8% to
12% (w/v) of pectin, and 0.1% to 20% (w/v) yeast extract, or 0.5% to 19%
(w/v), 1% to 18%
(w/v), 5% to 15% (w/v),or 8% to 12% (w/v) of yeast extract.
[0052] A method of adding the fining agent of the present
disclosure is not
particularly limited, as the use of fining agents in general is conventionally
known,
particularly in the beer and wine industries. For example, according to the
present disclosure,
a method of fining a beverage may include a step of adding the fining
formulation/agent of
the present disclosure to a beverage during the beverage manufacturing
process, such as after
fermentation and/or at the beginning or during maturation of the beverage, as
carried out in a
standard fining process. The fining agent accelerates the clarification of
beverages, such as
beer and wine, once the fermentation process is complete and when the beverage
is in a
maturation process. The beverages can be filtered after maturation by
filtration, such as with
use of conventional filter aids and/or membrane filtration, including cross-
flow filtration.
The fining process ideally produces compact flocs, which facilitates more
efficient filtration
and easier separation.
[0053] Pectin and yeast extract can be dissolved separately in
deaerated water and
added in two separate steps at the beginning of or during maturation in a
beverage
manufacturing process, such as a brewing process. They can be added separately
sequentially or separately consecutively, in any order. Alternatively, pectin
and yeast extract
can be formulated into one powder form, dissolved in deaerated water and added
in a single
step at the beginning of or during maturation in a beverage manufacturing
process, such as a
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brewing process. Pectin and yeast extract can be added after fermentation and
cooling. In
other words, the maturation process can be warna or cold. It can also include
general
beverage processes including conditioning, maturation, flocculation
sedimentation, decanting
etc. parameters where yeast or haze causing complexes are separated based on
beverage type
and style.
[0054] The fining formulation/agent of the present disclosure
can be added to a tank
which contains a fermented beverage such as a beer or a wine. Alternatively,
the fining
formulation/agent of the present disclosure can be added as a liquid stream
into a beverage
stream such as a beer or wine stream. The fining formulation/agent may be
dispersed in the
beverage by good agitation, such as by a recirculation pump, a homogenizer, or
other proper
mechanical devices.
[0055] The concentration of pectin used is at least 10 ppm
(parts per million),
preferably at least 590 ppm, of final concentration of the fluid volume of the
beverage. The
concentration of yeast extract used is at least 10 ppm (parts per million),
preferably at least
590 ppm, of final concentration of the fluid volume of the beverage. The total
concentration
of pectin and yeast extract used is between 10 and 600 ppm (parts per
million), that is, the
amount of pectin and yeast extract in the final beverage is 0.001 to 0.06%
(w/v). Preferably,
the total combined concentration of pectin and yeast extract used is 25, 50,
100, 150, 200,
300, 400, 500, 600 ppm, of final concentration of the fluid volume of the
beverage.
[0056] Preferably the fining method of the present disclosure
comprises making an
0.1% to 20% aqueous solution of pectin, and an 0.1% to 20% aqueous solution of
yeast
extract, adding an amount of the solutions to a post separation beverage such
as beer or wine
to obtain a concentration of pectin and yeast extract of about 10 to 600 ppm,
preferably 50 to
250 ppm, processing beverage (such as beer or wine) fining for 12 to 96 hours
and then
filtering. A good fining agent will have a comparable filterability rate to
isinglass.
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[0057] Yeast extracts, due to its proteinaceous nature, form
large size complexes
which sediment at a faster rate resulting better fining efficiency. It was
found that, when both
of pectin and yeast extract are used in combination as a fining agent, they
provide synergy of
action and achieve better sedimentation and a clearer beverage, such as beer,
compared to
when they are added in an individual capacity.
[0058] Based on the initial concentration of yeast cells,
proteins, polyphenols, metal
ions, and carbohydrates in the beverage, some additives which are able to
increase finings
effect (rates of clarification, and reduction in residual fining components in
the final product)
may be added to the fining formulation or during the fining process. For
example, tannic
acid, basic proteins, or hop extracts may be used.
[0059] The present disclosure has major utility, for example, in
fining alcoholic
beverages, particularly those that are fermented such as beers and wines.
[0060] The term -finings agent" refers to any material that is
used to clear a ferment
(clarification) by promoting aggregation and compact settling
(compact/coherent settling).
[0061] The term "fining process" refers to any process that uses
a fining agent to clear
a ferment (clarification) by promoting aggregation and compact settling
(compact/coherent
settling).
[0062] Clarification (or clarifying) refers to the clearing of a
ferment which is judged,
by observation or measurement, by one or several or all of the criteria: an
increase in visual
transparency, an increase in light transmittance, a decrease in turbidity or
light scattering, a
reduction in particle number, an improvement in the filterability of the
clarified beverage
through a membrane of restricted porosity.
[0063] Description of an exemplary fining process
In an exemplary fining process, a dry fining agent (mixture) comprising a
mixture
containing 5-90% (w/w) pectins, and about 10-95% (w/w) yeast extract, is
prepared by dry
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blending. The mixture is then slowly added to deaerated water at room
temperature with
preferably continuous mixing until the solids are completely solubilized. This
process can be
enhanced using a recirculation pump, a homogenizer, and/or other proper
mechanical
devices. The pectin concentration of the fining solution can be as high as 90-
95% (w/v)
depending on the type and nature of the pectin and the temperature. The yeast
extract
concentration of the fining solution can be as high as 90-95% (w/v) depending
on the
temperature. The dry fining mixture may be stored for several months at 1-4 C
in an airtight
container. The liquid fining preparation is stable microbiologically and in
fining activity for
several weeks.
[0064] The fining agent is mixed with beer usually after
centrifuging to reduce the
yeast contents, to obtain a combined concentration of about 10-600 ppm of
pectin and yeast
extract, preferably 50-250 ppm for most tested beers. Some additives such as
tannic acid,
basic proteins, or hop extracts may be added at this time to increase fining
effect. The effect
of these additives will depend to some degree on the nature of the beer. The
beer should be
stored, preferably at about 0-2 C for at least 12 hrs to 72 hrs before final
filtration.
[0065] Effective fining activity is defined herein as fining
activity comparable to the
fining performance of isinglass in beer.
[0066] Having now fully described the disclosure, it will be
appreciated by those
skilled in the art that the same can be performed within a wide range of
equivalent
parameters, concentrations, and conditions without departing from the spirit
and scope of the
disclosure and without undue experimentation. While this disclosure has been
described in
connection with specific embodiments thereof, it will be understood that it is
capable of
further modifications. This application is intended to cover any variations,
uses, or
adaptations of the disclosure following, in general, the principles of the
disclosure and
including such departures from the present disclosure as come within known or
customary
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practice within the art to which the disclosure pertains and may be applied to
the essential
features hereinbefore set forth.
[0067] The present disclosure will now be described by way of
reference only to the
following non-limiting examples and drawings.
EXAMPLES
Example 1
[0068] Effect of different ingredients on fining
[0069] 1A. Different grades of pectin compared with isinglass
and silica sol.
[0070] Beer preparation: Wort was prepared using 100% malt
extract with original
gravity (OG) of 1.045. Prepared wort was boiled for 45 min with 0.01% grist
w/w hop
pellets added at the start of boil. Carrageenan was added 5 min before the end
of boiling.
After the wort was cooled, Safale K-97 yeast was added at 250 g/HL.
Fermentation was
carried out for 5 days. Green beer was decanted and stored in a cold
temperature below 4 'V
for finings dosage.
[0071] Finings Dosing: Different grades of pectins including HM
pectin (DE of 68-
76%), LM pectin (DE of 27-32%) and commercial brewing grade pectin were
compared with
isinglass and silica sol for fining efficiency. For dosing into green beer,
finings were made as
a stock solution of 2-5% by being dissolved in water. Finings were mixed in
water
vigorously using a magnetic stirrer until dissolved completely. Green beer
(250 ml) was
poured into clear bottles, the stock solution (volume based on final desired
concentration in
green beer) of finings was dosed into the green beer. Bottles were shaken to
allow for
uniform mixing and stored at a temperature of 0-4 C for from 24 up to 96
hours as per
requirement of analysis.
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[0072] Haze measurement: A sample was poured into a sample
cuvette by pipetting
ml of the sample from the top of each beer bottle. Haze was measured using
Hach
Turbiditymeter 2100AN IS.
[0073] Finings Tested: In this example, the HM pectin and the LM
Pectin were added
to a beer at a dose rate of 5, 25, 50 and 100 ppm and the standard pectin was
added at a dose
rate of 100 and 400 ppm. Fining efficiency was compared with a control with no
fining
agent, isinglass at 50 ppm and silica sol at 1000 ppm.
[0074] As shown in Figure 1, the LM pectin with DE of 27%-32%
and degree of
amidation at 20% performed the best for fining efficiency among all pectins
tested in this
example.
[0075] 1B. Proteins and arabinoxylans
[0076] Beer preparation and haze measurement were carried out in
a similar manner
to those in Example IA.
[0077] Finings tested: In this example, typical plant protein
such as potato protein and
wheat arabinoxylans were tested for fining efficiency at a dose rate of 10, 50
and 100 ppm
and fining efficiency was compared with a control with no fining agent and
isinglass at 50
ppm.
[00781 As shown in Figure 2, haze results after 24 hours show
that there was no
improvement in beer clarity for the samples treated with both potato protein
and
arabinoxylans compared to the positive control isinglass and silica sol.
[0079] 1C. Yeast extracts
[0080] Beer preparation and haze measurement were carried out in
a similar manner
to those in Example 1A.
[0081] Finings tested: In this example, different yeast extracts
rich in cell wall and
mannoprotein and with different sources were added at a dose rate of 100 ppm
and fining
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efficiency was compared with a control with no fining agent and isinglass at
50 ppm. The
details of the different yeast extracts used in this example are shown in the
following Table 1.
Table 1
Sample No. Source % Protein Description
YE1 Saccharomyces cerevisiae 70.6 spray-dried yeast
extract
dried autolysed yeast powder
YE2 Saccharomyces cerevisiae 76.9 produced from a
selected
strain of baker's yeast
YE3 Saccharomyces cerevisiae 66.3 dried yeast cell
wall
dried baker's yeast cell walls
YE4 Saccharomyces cerevisiae 20.0
rich in mannoproteins
spray-dried extract from
baker's yeast, (Saccharomyces
YE5 Saccharomyces cerevisiae 64.0 cerevisiae) made
from yeast
grown specifically for cell
nutrition purposes
dried autolysed yeast powder
YE6 Saccharomyces cerevisiae 54.4 produced from a
selected
strain of bakers' yeast
[0082] As shown in Figure 3, haze results after 24 hours show
that there was no
improvement in beer clarity for samples treated with all yeast extracts on
their own compared
to the positive control isinglass.
Example 2
[0083] Combination study & dose rate combination
[0084] Beer preparation and haze measurement were carried out in
a similar manner
to those in Example 1A.
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[0085] Finings tested: In this example, different formulations
as a combination of LM
pectin and yeast extract where 25, 50, 75 and 100% of pectin and the rest with
different yeast
extracts, and a combination of each at a dose rate of 50, 100 and 200 ppm were
tested. Fining
efficiency was compared with a control with no fining agent and isinglass at
50 ppm as a
positive control.
[0086] As shown in Figures 4 and 5, among the samples tested, a
formulation with
50% of both pectin and yeast extract, and a formulation with 25% pectin and
75% yeast
extract have performed the best in terms of delivering clear beer with haze
reduction for 24
hours (Figure 4) and 96 hours (Figure 5).
Example 3
[0087] Different types of beers and sedimentation quality
(Imhoff cone)
100881 Beer preparation and fining agent tested: Three different
beer preparations
including lager, red ale and IPA were prepared using different yeast and were
tested as a base
beer for fining combination of 50% low methoxy pectin and 50% yeast extract at
a dose rate
of 100 ppm.
[0089] Haze measurement was carried out in a similar manner as
those in Example
1A.
[0090] Sedimentation quality: The beer at 4 C was poured into
sedimentation cones
to the 100 ml mark, and stored at 4 C; and sediment was measured visually
every 24 hours
over a 72 hour period.
[0091] As shown in Figures 6-8, there was no significant
difference in the fining
efficiency among lager (Figure 6), red ale (Figure 7) and IPA (Figure 8),
demonstrating that
this fining agent can be used for clarifying beers made with a wide range of
recipes and yeast
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fermentation. As shown in Figure 9, there was no significant difference in
sediment quality
and quantity when compared to isinglass for all beer types tested.
Example 4
[0092] Effect of calcium and pH on beer fining efficiency
[0093] Beer preparation and fining agent tested: Beer
preparation and haze
measurements were carried out in a similar manner to those in Example 1A,
except that in
one preparation, the calcium levels were adjusted using 0.1 M calcium chloride
solution in
water to provide calcium concentrations from 40 to 320 ppm based on the
preparation. In
another preparation, the pH of the beer was changed from 3.2 to 5.4 using an
organic acid,
such as citric acid.
[0094] Results: Fining efficiency results suggest that there is
no impact of calcium
usage on fining (see Figure 10). For fining efficiency of the disclosed agent,
where the pH of
the beer was maintained from 3.2 to 4.2, calcium levels added did not impact
fining
efficiency testing which would allow brewers to freely use fining agent
irrespective of
calcium levels in beer. However, from pH 4.6 and above, the haze of beer
increased and
reached similar levels of the control beer without a fining agent (Figure 11).
Thus, for
optimum fining efficiency, the pH of beer may be maintained at pH 3.4 to 4.2.
Example 5
[0095] Beer fining efficiency at pilot scale of 3 hL brewery
[0096] Beer preparation and fining agent tested: A 450 L batch
of wort was produced
and split into three batches in 1.5 hL fermenters. The brews were monitored
from brewhouse
production through the end of fermentation. Post-Feimentation, the brews were
combined
and mixed thoroughly. 110 L of the mixed beer was sent to three 1.5 hL
fermenters, chilled,
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and fining agent was added. The brews were closely monitored during the fining
process and
through final packaging.
[0097] Haze measurement was carried out in a similar manner as
those in Example
1A.
[0098] Results: The pilot scale results (Figure 12) showed that
the fining efficiency of
the disclosed agent having a combination of pectin and yeast extract is on par
with an
isinglass derived fining agent. Further, the results were consistent for 24
and 48 hours, where
control sample without fining agent had the highest level of turbidity or
haze.
[0099] While there have been shown and described fundamental
novel features of the
disclosure as applied to the preferred and exemplary embodiments thereof, it
will be
understood that omissions and substitutions and changes in the form and
details of the
disclosure may be made by those skilled in the art without departing from the
spirit of the
disclosure. Moreover, as is readily apparent, numerous modifications and
changes may
readily occur to those skilled in the art. For example, any feature(s) in one
or more
embodiments may be applicable and combined with one or more other embodiments.
Hence,
it is not desired to limit the present disclosure to the exact construction
and operation shown
and described and, accordingly, all suitable modification equivalents may be
resorted to
falling within the scope of the present disclosure as claimed. In other words,
although the
embodiments of the disclosure have been described with reference to the above
examples, it
will be understood that modifications and variations are encompassed within
the spirit and
scope of the disclosure. Accordingly, the invention is limited only by the
following claims.
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