Method for the continuous maturation of fermented beer

Details Method for the continuous maturation of fermented beer Method for the continuous maturation of fermented beer

C - Chemistry, Metallurgy

12

H

195/8

C12H 1/00 (2006.01) C12C 11/09 (2006.01)

Patent

CA 1326219

ABSTRACT There is provided a method for the continuous maturation of fermented beer comprising, firstly, removal of yeast from beer after primary fermentation. The fermented beer is then heated under pressure to convert alpha acetolactate and other diacetyl precursors present to diacetyl. The beer is then cooled to between about 0°C to 25°C and fed under pressure through a reaction column packed with immobilized yeast cells on a carrier material. The flow rate through the column effects conversion of the diacetyl to acetoin in order to lower the diacetyl to acceptable taste concentration. The beer is then cooled to a temperature sufficient to stabilize the beer.

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