LOW ALCOHOL BEER COMPRISING A GLUCONATE COMPONENT

Abstract

The invention relates to a method of preparing a beer having an ethanol content of 0-3.0% ABV, in situ fermentative production of gluconate component selected from gluconic acid, gluconate, glucono delta-lactone and combinations thereof by: (a) subjecting the boiled wort to two successive fermentation steps, starting with a fermentation step that generates the gluconate component, followed by the yeast fermentation; or (b) subjecting a first boiled wort to yeast fermentation to produce the yeast fermented wort; subjecting a second boiled wort to another fermentation step to generate the gluconate component and to produce a second fermented wort; and combining the yeast fermented wort and the second fermented wort. Also disclosed is a beer having an ethanol content of 0-3.0% ABV, and produced by the method.

Claims

1. A method of preparing a beer having an ethanol content of 0-3.0% ABV, the method comprising: (a) mashing a mixture comprising malted barley, optionally adjuncts, and water to produce a mash comprising brewing sugars selected from glucose, maltose, maltotriose, sucrose, fructose and combinations thereof; (b) separating the mash in wort and spent grains; (c) boiling the wort to produce a boiled wort; (d) subjecting the boiled wort to a fermentation with live yeast to produce a yeast fermented wort; wherein the method comprises in situ fermentative production of gluconate component selected from gluconic acid, gluconate, glucono delta-lactone and combinations thereof by: (i) subjecting the boiled wort to two successive fermentation steps, starting with an aerobic fermentation that is carried out at a temperature of 15 to 37° C. and that generates the gluconate component, followed by the yeast fermentation; or (ii) subjecting a first boiled wort to yeast fermentation to produce the yeast fermented wort; subjecting a second boiled wort to another fermentation step to generate the gluconate component and to produce a second fermented wort; and combining the yeast fermented wort and the second fermented wort.

2. The method according to claim 1, wherein the method comprises in situ fermentative production of gluconate component selected from gluconic acid, gluconate and combinations thereof.

3. The method according to claim 1, wherein the in situ fermentative production of the gluconate component is carried out using Aspergillus niger, Aureobasidium pullulans or a bacterium of the family Acetobacteraceae.

4. The method according to claim 3, wherein the in situ fermentative production of the gluconate component is carried out using a bacterium of the family Acetobacteraceae.

5. The method according to claim 1, wherein the method yields a beer comprising 0.3-6 wt. % of brewing sugars selected from glucose, fructose, maltose, sucrose, maltotriose and combinations thereof.

6. The method according to claim 1, wherein the boiled wort is subjected to two successive fermentations, starting with a fermentation that generates the gluconate component, followed by a yeast fermentation.

7. The method according to claim 1, wherein a first boiled wort is subjected to yeast fermentation to produce the yeast fermented wort; a second boiled wort is subjected to another fermentation to generate the gluconate component and to produce a second fermented wort; the yeast fermented wort and the second fermented wort are combined.

8. The method according to claim 1, wherein the beer that is obtained by the method comprises 0.5-100 mmol/L of the gluconate component.

9. A beer having an ethanol content of 0-3.0% ABV, comprising: (a) 1-6 wt. % of brewing sugars selected from glucose, fructose, maltose, sucrose, maltotriose and combinations thereof; (b) 2-100 mg/L of hop acids selected from iso-alpha acids, hydrogenated iso-alpha acids, hulupones and combinations thereof; (c) 0.5-25 mmol/L of gluconate component selected from gluconic acid, gluconate, glucono delta-lactone and combinations thereof; (d) 0-500 mg/L palatinose (e) 0-1 mg/L caffeine.

10. The beer according to claim 9, having a sweetness of 0.5-3% sucrose equivalent, wherein the sweetness of the beer is calculated as follows: 0.7x[glucose]+1.5x[fructose]+0.4x [maltose]+1x[sucrose]+0.2x[maltotriose]; wherein [carbohydrate] represents the concentration of the carbohydrate in wt. %.

11. The beer according to claim 9, having a pH in the range of 3.5 to 5.0.

12. The beer according to claim 9, having an ethanol content of 0.2-3.0% ABV.

13. The beer according to claim 9, comprising 0-2 wt. % glucose.

14. The beer according to claim 9, comprising 0-4 wt. % maltose.

15. The beer according to claim 9, comprising DNA originating from Aspergillus niger, Aureobasidium pullulans or a bacterium of the family Acetobacteraceae.

Description

EXAMPLES

Example 1

[0168] A full malt alcoholic lager beer (5.0% ABV) and an alcohol-free full malt lager beer were mixed in a weight ratio 1:9 to obtain a 0.5% ABV lager beer. This lager beer had a pH of 4.5. The pH was titrated with acid to a pH of 3.8, either with a 50% gluconic acid solution, or with a 30% lactic acid solution. In this way, two beers were obtained: [0169] Beer A: 0.5% ABV, pH 3.8, gluconic acid [0170] Beer B: 0.5% ABV, ph 3.8, lactic acid

[0171] The beers were evaluated by trained tasters. Beer A, containing the added gluconic acid, was preferred over beer B, containing the added lactic acid. Beer A was perceived as a more balanced, complex beer with a smooth longer lasting aftertaste. In contrast, beer B was perceived as slightly more bitter, less balanced and with a sharper but shorter lasting aftertaste.

Example 2

[0172] A 17° P hopped wort with a bitterness of 26 BU, was fermented with a maltose negative yeast to produce a yeast fermented wort (1% ABV). A second 17° P hopped wort with a bitterness of 26 BU, was fermented under aerobic conditions with Acetobacter orleansis to produce a “sour” wort. The sour wort (0.0% ABV) had a gluconic acid concentration of 6 g/l and a strongly reduced bitterness of 5.14 BU.

[0173] The beer and the sour wort were combined in a 1:1 weight ratio to obtain a Beer A.

[0174] A second beer, Beer B, was obtained by mixing the yeast fermented wort with a 0.0% ABV full malt lager beer in a weight ratio 1:1. Gluconic acid was added to a concentration of 3 g/L.

[0175] The beers were evaluated by trained tasters. Beer A, containing the in-situ produced gluconic acid, was preferred over beer B, containing the added gluconic acid. Beer A was perceived as a fresh, balanced, complex beer with a significantly reduced bitter taste. In contrast, beer B was perceived as a less complex beer with a pronounced bitter taste.

Example 3

[0176] A first fermented wort is produced by [0177] mashing a mixture of grain and water to produce a mash; [0178] separating the mash in wort and spent grain; [0179] boiling the wort in the presence of hops; [0180] subjecting the boiled wort to a cold contact fermentation, [0181] followed by maturation and filtration.

[0182] The first fermented wort so obtained has an alcohol content of less than 0.1% ABV.

[0183] Gluconic acid (50% gluconic acid solution) is admixed to part of the first fermented wort and a beer is produced by carbonising to approximately 5 g/L CO.sub.2. The beer so obtained is filtrated over a membrane, and diluted with water to produce an alcohol-free “Beer A” having a real extract of 6° P and a gluconate content of 5 mmol/L.

[0184] A second fermented wort is produced by [0185] mashing a mixture of grain and water to produce a mash; [0186] separating the mash in wort and spent grain; boiling the wort; [0187] fermenting the boiled wort with live bacteria of Gluconobacter oxydans under aerobic conditions; and [0188] subjecting the fermented wort to maturation and filtration.

[0189] Next, the first fermented wort and the second fermented wort are mixed in a weight ratio of 7:1 and the resulting mixture is carbonized to approximately 5 g/L CO.sub.2. The beer so obtained is filtrated over a membrane and diluted with water to produce an alcohol-free “Beer B” having a real extract of 6° P and a gluconate content of 5 mmol/L.

[0190] The alcohol-free Beer A and the alcohol-free Beer B are compared in a blind tasting session by an expert panel. Beer B is clearly preferred by the panel over Beer A.