Producing a beverage with ethanol content, comprises processing malt to wort, fermenting the wort using maltose-negative yeast, supplying raw fruit next to the malt, and adding lactic acid and aroma or ascorbic acid to the fermented wort

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

This patent describes a method for producing a low-alcohol beverage (less than 0.5% alcohol by volume) by fermenting malt wort with maltose-negative yeast and incorporating fresh fruit, lactic acid, and aroma or ascorbic acid. The process also involves specific processing of the malt and the addition of beneficial components to enhance flavor and stability.

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

• Production of non-alcoholic or low-alcohol beers and malt beverages
• Development of flavored craft sodas or alternative soft drinks based on malt and fruit
• Creation of functional beverages with added antioxidants and lactic acid bacteria
• Beverage production for markets or consumers seeking healthy, low-alcohol options

BenefitsContent extracted from patent full text and abstract with AI.

• Enables the production of beverages with authentic beer-like flavors but very low alcohol content
• Offers the ability to naturally infuse fruit flavors and beneficial lactic acid into the beverage
• Improves shelf-stability and taste with the addition of lactic acid and ascorbic acid
• Meets the demand for non-alcoholic or functional drinks with new taste profiles
• Utilizes well-defined processing and ingredients for consistent product quality

Technical Classifications (CPCs)

Inventors & Applicants

Patent Abstract

The method comprises processing malt to a wort, fermenting the wort using maltose-negative yeast, supplying a raw fruit (1-50%) next to the malt (99-50%), where the raw fruit portion is dependent of the malt portion and the portion of raw fruit and malt together yields 100%, adding lactic acid during mixing, adding aroma or ascorbic acid to the fermented wort, filtering the fermented wort, carbonating the fermented wort, and pasteurizing the beverage. The malt contains barley malt (0-100%), rye malt (0-50%), 0-20% of color malt, aroma malt and/or melanoidin malt, and/or roasted malt (0-10%). The method comprises processing a malt to a wort, fermenting the wort using a maltose-negative yeast, supplying a raw fruit (1-50%) next to the malt (99-50%), where the raw fruit portion is dependent of the malt portion and the portion of the raw fruit and malt together yields 100%, adding lactic acid during mixing, adding aroma or ascorbic acid to the fermented wort, filtering the fermented wort, carbonating the fermented wort, and pasteurizing the beverage. The malt consists of barley malt (0-100%), rye malt (0-50%), 0-20% of color malt, aroma malt and/or melanoidin malt, and/or roasted malt (0-10%). The raw fruit is barley. The maltose-negative yeast is yeast of the species Saccharomycodes ludwigii. A part of the wort is fermented with a Lactobacillusfor producing lactic acid. Before processing the malt to the wort, the malt is rolled by a rolling mill, which has following dimensions for the respective malt types such as pilsner malt (1.7 mm), barley (1.0 mm), rye malt (0.7 mm) and color malt (1.7 mm). The method further includes soaking the barley in water before grinding, and adding enzyme for the decomposition of polymers. An independent claim is included for a beverage with an ethanol content of below 0.5 vol.%.