Clarification Method

Simple SummaryContent extracted from patent full text and abstract with AI.

This invention relates to a clarification process for beverages, especially for beer production. After fermentation, the beverage is treated with a pectin-containing clarification agent to remove haze-causing components, boosting filtration performance. Importantly, most of the added pectin is removed from the beverage before it is transferred to the maturation vessel. The process can also involve additional steps, such as pre-clarification using separators and optional addition of gallotannins to further improve stability and clarity. Rapid tests can be employed to select the optimal pectin for different beverage types.

Use CasesContent extracted from patent full text and abstract with AI.

• Beer production to achieve higher clarity and reduce filtration costs
• Wine or juice manufacturing for removing haze and enhancing product stability
• Large-scale breweries aiming to improve automation and process control
• Craft breweries needing efficient clarification methods without product loss
• Beverage industries managing products prone to haze or gushing (overfoaming) issues

BenefitsContent extracted from patent full text and abstract with AI.

• Significant increase in filtration performance and reduction of filtration time (by 25-40%)
• Reduced haze and improved brilliance of the end beverage
• Minimized product losses during clarification and filtration
• Cost-effective compared to conventional clarification agents
• Customizable process for various beverage matrices (beer, wine, juice, etc.)
• Prevention of gushing and improved oxidative and colloidal stability
• Rapid determination of the best pectin type for specific beverage batches

Technical Classifications (CPCs)

Inventors & Applicants

Patent Abstract

In a clarification method for a beverage liquid, in particular for producing beer, the beverage liquid, after it passes through a fermentation stage, is subjected to a clarification which serves for removing active haze components from the beverage liquid, and fed to a maturation vessel in which the beverage liquid is stored for a maturation time. In a further method step, the beverage liquid is charged with at least one pectin-containing clarification agent for increasing a filtration performance. In this case it is provided that the pectin-containing clarification agent is introduced into the beverage liquid on the path from the fermentation stage to the maturation vessel and the pectin present therein, before the feed to the maturation vessel, is at least for the most part removed again from the beverage liquid.