PL443994A1 - Sposób wytwarzania piwa ze słodu bezglutenowego - Google Patents

Sposób wytwarzania piwa ze słodu bezglutenowego

Info

Publication number
PL443994A1
PL443994A1 PL443994A PL44399423A PL443994A1 PL 443994 A1 PL443994 A1 PL 443994A1 PL 443994 A PL443994 A PL 443994A PL 44399423 A PL44399423 A PL 44399423A PL 443994 A1 PL443994 A1 PL 443994A1
Authority
PL
Poland
Prior art keywords
malt
gluten
producing beer
free malt
maintaining
Prior art date
Application number
PL443994A
Other languages
English (en)
Inventor
Alan Gasiński
Joanna Kawa-Rygielska
Original Assignee
Uniwersytet Przyrodniczy we Wrocławiu
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 Uniwersytet Przyrodniczy we Wrocławiu filed Critical Uniwersytet Przyrodniczy we Wrocławiu
Priority to PL443994A priority Critical patent/PL443994A1/pl
Publication of PL443994A1 publication Critical patent/PL443994A1/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
    • C12C1/00—Preparation of malt
    • 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
    • C12C1/00—Preparation of malt
    • C12C1/027—Germinating
    • 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
    • C12C5/00—Other raw materials for the preparation of beer
    • C12C5/004—Enzymes
    • 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
    • C12C7/00—Preparation of wort
    • C12C7/04—Preparation or treatment of the mash
    • 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
    • C12C7/00—Preparation of wort
    • C12C7/20—Boiling the beerwort
    • C12C7/205—Boiling with hops

Landscapes

  • Organic Chemistry (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Microbiology (AREA)
  • Mycology (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)

Abstract

Sposób wytwarzania piwa, polegający na zacieraniu słodu, filtracji brzeczki oraz jej fermentacji z drożdżami Saccharomyces cerevisiae lub Saccharomyces pastorianus charakteryzuje się tym, że proces zacierania słodu z nasion soczewicy zielonej odbywa się przez 30 minut w temperaturze 45°C, przy zachowaniu stosunku objętościowo-wagowego woda:słód wynoszącego 4:1, a następnie przez 60 minut w temperaturze co najmniej 75°C, przy zachowaniu stosunku objętościowo-wagowego woda:słód wynoszącego 6:1 oraz obecności alfa-amylazy o aktywności co najmniej 750 jednostek.
PL443994A 2023-03-07 2023-03-07 Sposób wytwarzania piwa ze słodu bezglutenowego PL443994A1 (pl)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PL443994A PL443994A1 (pl) 2023-03-07 2023-03-07 Sposób wytwarzania piwa ze słodu bezglutenowego

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PL443994A PL443994A1 (pl) 2023-03-07 2023-03-07 Sposób wytwarzania piwa ze słodu bezglutenowego

Publications (1)

Publication Number Publication Date
PL443994A1 true PL443994A1 (pl) 2024-09-09

Family

ID=92676923

Family Applications (1)

Application Number Title Priority Date Filing Date
PL443994A PL443994A1 (pl) 2023-03-07 2023-03-07 Sposób wytwarzania piwa ze słodu bezglutenowego

Country Status (1)

Country Link
PL (1) PL443994A1 (pl)

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
PL422724A1 (pl) * 2017-09-01 2019-03-11 Bartkowiak Roman Piwo prozdrowotne oraz sposób wytwarzania piwa prozdrowotnego

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
PL422724A1 (pl) * 2017-09-01 2019-03-11 Bartkowiak Roman Piwo prozdrowotne oraz sposób wytwarzania piwa prozdrowotnego

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
https://www.beerandbrewer.com/totally-lentil-australias-first-lentil-beer-released/; https://www.beerandbrewer.com/totally-lentil-australias-first-lentil-beer-released/; Tam Allenby Totally lentil: Australia’s first lentil beer released, 08.02.2017. *
TRUMMER J. , POREDA A. , BERSKI W.: "Przemysł Fermentacyjny i Owocowo-Warzywny 2019, 63, 10 p.14,16-18,fig.,ref.", THE EFFECT OF MALTING ON GREEN LENTILS AND THEIR SUITABILITY FOR WORT PRODUCTION, *

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