PL443422A1 - Piwo oraz sposób wytwarzania piwa - Google Patents

Piwo oraz sposób wytwarzania piwa

Info

Publication number
PL443422A1
PL443422A1 PL443422A PL44342223A PL443422A1 PL 443422 A1 PL443422 A1 PL 443422A1 PL 443422 A PL443422 A PL 443422A PL 44342223 A PL44342223 A PL 44342223A PL 443422 A1 PL443422 A1 PL 443422A1
Authority
PL
Poland
Prior art keywords
beer
ibu
ethanol
volume
application
Prior art date
Application number
PL443422A
Other languages
English (en)
Inventor
Mariusz SUPADY
Monika SZYMAŃSKA
Original Assignee
Drink Id Spółka Z Ograniczoną Odpowiedzialnością
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Drink Id Spółka Z Ograniczoną Odpowiedzialnością filed Critical Drink Id Spółka Z Ograniczoną Odpowiedzialnością
Priority to PL443422A priority Critical patent/PL443422A1/pl
Priority to PCT/PL2024/000001 priority patent/WO2024147745A1/en
Publication of PL443422A1 publication Critical patent/PL443422A1/pl

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C11/00—Fermentation processes for beer
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C11/00—Fermentation processes for beer
    • C12C11/07—Continuous fermentation
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C12/00—Processes specially adapted for making special kinds of beer
    • C12C12/002—Processes specially adapted for making special kinds of beer using special microorganisms
    • C12C12/006—Yeasts
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C12/00—Processes specially adapted for making special kinds of beer
    • C12C12/002—Processes specially adapted for making special kinds of beer using special microorganisms
    • C12C12/008—Lactic acid bacteria
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C12/00—Processes specially adapted for making special kinds of beer
    • C12C12/04—Beer with low alcohol content
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C5/00—Other raw materials for the preparation of beer
    • C12C5/02—Additives for beer
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C5/00—Other raw materials for the preparation of beer
    • C12C5/02—Additives for beer
    • C12C5/023—Additives for beer enhancing the vitamin content
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
    • C12R2001/225—Lactobacillus

Landscapes

  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Food Science & Technology (AREA)
  • Biochemistry (AREA)
  • Zoology (AREA)
  • Microbiology (AREA)
  • Mycology (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Abstract

Przedmiotem zgłoszenia jest piwo zawierające inaktywowane drożdże oraz żywe kultury bakterii probiotycznych. Zgłoszenie obejmuje również sposób otrzymywania piwa, który charakteryzuje się tym, że piwo bazowe zawierające w sobie nie więcej niż 0,5% objętościowego etanolu i poziom goryczki chmielowej nie wyższy niż 30 IBU w przypadku wariantów bezalkoholowych oraz do 6% objętościowych etanolu i poziom goryczki chmielowej nie wyższy niż 30 IBU w przypadku produktu alkoholowego, poddawane jest pasteryzacji w przepływie, a następnie wychładzane, dosycane dwutlenkiem węgla i do piwa dozowane są żywe bakterie z rodzaju Lactobacillus i/lub Bifodobacterium, a następnie poddawane jest fermentacji probiotycznej, w czasie której następuje namnożenie się żywych komórek.
PL443422A 2023-01-05 2023-01-05 Piwo oraz sposób wytwarzania piwa PL443422A1 (pl)

Priority Applications (2)

Application Number Priority Date Filing Date Title
PL443422A PL443422A1 (pl) 2023-01-05 2023-01-05 Piwo oraz sposób wytwarzania piwa
PCT/PL2024/000001 WO2024147745A1 (en) 2023-01-05 2024-01-05 Beer and beer production method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PL443422A PL443422A1 (pl) 2023-01-05 2023-01-05 Piwo oraz sposób wytwarzania piwa

Publications (1)

Publication Number Publication Date
PL443422A1 true PL443422A1 (pl) 2024-07-08

Family

ID=90365509

Family Applications (1)

Application Number Title Priority Date Filing Date
PL443422A PL443422A1 (pl) 2023-01-05 2023-01-05 Piwo oraz sposób wytwarzania piwa

Country Status (2)

Country Link
PL (1) PL443422A1 (pl)
WO (1) WO2024147745A1 (pl)

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102007000909A1 (de) * 2007-07-03 2009-01-08 Klosterbrauerei Neuzelle Gmbh Verfahren zur Herstellung von alkoholfreiem Bier und anderen alkoholfreien Getränken
CN106367250A (zh) * 2016-08-31 2017-02-01 邯郸学院 一种乳酸菌和酵母菌共同发酵的红枣啤酒的制备方法
WO2018182512A1 (en) * 2017-03-27 2018-10-04 National University Of Singapore An alcoholic beverage
RU2686636C1 (ru) * 2018-01-22 2019-04-29 Сергей Владимирович Орлов Способ приготовления пивного напитка
PL427477A1 (pl) * 2018-10-20 2020-05-04 Yoni Spółka Z Ograniczoną Odpowiedzialnością Sposób produkcji napoju alkoholowego z dodatkiem kwasu mlekowego
CN114540138A (zh) * 2022-03-25 2022-05-27 北京燕京啤酒股份有限公司 一种双酵母混合发酵麦芽汁生产新型果味酸啤酒的方法

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102017120283A1 (de) * 2017-09-04 2019-03-07 Erdinger Weißbräu Werner Brombach GmbH & Co. KG Verfahren zur Herstellung eines Nahrungsmittels oder einer Vorstufe desselben, Nahrungsmittel oder eine Vorstufe desselben und eine entsprechende Verwendung

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102007000909A1 (de) * 2007-07-03 2009-01-08 Klosterbrauerei Neuzelle Gmbh Verfahren zur Herstellung von alkoholfreiem Bier und anderen alkoholfreien Getränken
CN106367250A (zh) * 2016-08-31 2017-02-01 邯郸学院 一种乳酸菌和酵母菌共同发酵的红枣啤酒的制备方法
WO2018182512A1 (en) * 2017-03-27 2018-10-04 National University Of Singapore An alcoholic beverage
RU2686636C1 (ru) * 2018-01-22 2019-04-29 Сергей Владимирович Орлов Способ приготовления пивного напитка
PL427477A1 (pl) * 2018-10-20 2020-05-04 Yoni Spółka Z Ograniczoną Odpowiedzialnością Sposób produkcji napoju alkoholowego z dodatkiem kwasu mlekowego
CN114540138A (zh) * 2022-03-25 2022-05-27 北京燕京啤酒股份有限公司 一种双酵母混合发酵麦芽汁生产新型果味酸啤酒的方法

Also Published As

Publication number Publication date
WO2024147745A1 (en) 2024-07-11

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