Process for the production of non-alcoholic malt beverage

Details Process for the production of non-alcoholic malt beverage Process for the production of non-alcoholic malt beverage

A - Human Necessities

23

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99/54

A23L 2/38 (2006.01) A23L 1/185 (2006.01) C12C 11/09 (2006.01) C12G 3/02 (2006.01) C12G 3/08 (2006.01)

Patent

CA 2028548

Abstract The invention relates to a process for the produc- tion of substantially non-alcoholic beer by a con- tinuous yeast treatment at a low temperature. In the process, wort which has been clarified and possibly treated by evaporating and/or with an ab- sorbing agent is passed through a packed column reactor containing immobilized yeast at a tempera- ture ranging between the freezing point of wort and +10°C. The yeast is reactivated at 2 to 15°C for 10 to 30 hours. If required, the reactor can be re- generated.

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