DE2729961A1 - ACCELERATED FERMENTATION OF A LAGER-TYPE BEER - Google Patents

Description

. ' ⁸ . _ · MUNICH

^ T ^ Dr. RUSCHKE &. PARTNER «-» «1-1.1

8-tt-S * PATENTANWÄLTE SÄSö

· 32ί BERLIN -MONCHEN ^

0β «/ 64βΜ08

Berlin

TELEX: 1U7W Qiiadwtar Münchrn

1 TELEX: 5227 * 7

Miller Brewing Company, Milwaukee, Wisconsin 53208, V.St.A.

Accelerated fermentation of a lager-type beer

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The invention relates to a method for accelerating fermentation of lager-type beer by using elevated temperatures and controlling the level of dissolved carbon dioxide in the fermentation liquid.

Historically, there are two general methods of fermenting malt beverages. To make ale-type beers, a top fermentation process is used in which yeasts are used which rise to the surface of the fermentation wort. The temperature during the top fermentation is usually regulated to around 15 to 20 C during the most active time of the fermentation. A lower fermentation process is used to produce a beer of the lager type, in which a type of yeast is used that remains more or less uniformly suspended throughout the entire fermentation _{wort during the active fermentation due to the natural movement caused by rising C0 2} bubbles » It then settles into a more or less compact layer on the bottom of the fermentation vessel when the fermentation is completed. The lower fermentation temperature is conveniently regulated to around 10 to 15 C during active fermentation.

It is known that when the temperature increases during the bottom fermentation the fermentation can be accelerated and the fermentation time can be shortened significantly. But it is also known that the beer thus obtained has an undesirable wine-like odor which is not typical of a

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Lager beer is.

The brewery literature shows that this wine-like odor error in high-temperature lager fermentation is due to increased amounts of volatile beer components, which are variously known as fusel (or "higher") alcohols and esters, is due

It is also known that violent extraneous movement, ie an additional movement to the natural movement occurring in commercial fermentation tanks, which occurs as a result of the normal production of C0 _? the fermentation yeast arises, the fermentation time of the lager beer can be significantly reduced. However, it is also known that these measures to accelerate fermentation have an adverse effect on the smell of beer. As in the case of fermentation accelerated by high temperatures, this depends on the increased level of volatile compounds such as fusel alcohol

Furthermore, it is known from the literature that the use of higher temperatures or additional stirring during the lower fermentation leads to an extremely strong yeast growth Fermentation time, but on the other hand have the disadvantages that the yeast grows extremely strongly and is more volatile Products are formed. Both facts are disadvantageous for the noise of the lager beer "

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Thus, the invention provides a method for producing a lager beer by sub-fermentation available, wherein the fermentation is carried out at an elevated temperature of 1 ^ 5 ° C to about 29.5 ° C, while the concentration of dissolved CO in the fermentation liquid at about 1.5 to about 2.0 cm " ³ per cm ^{3 of} fermentation liquid is maintained by applying a C0_ overpressure of about 0.1 * 1 to about 1.4 atg.

It is known that the fermenting beer is uniformly oversaturated with CO 2 through the entire volume of the fermenting beer during the active phase of conventional lager fermentation. It is also known that vigorous exogenous agitation cancels out this CO supersaturation. It has been discovered in the applicant's laboratories that this supersaturation is kept relatively constant during the active phase of the fermentation. It has also been found that there is a direct relationship between the level of extraneous agitation and the level of COp supersaturation maintained during lager fermentation. There are references in the literature that say that the C0 ₂ overpressure suppresses yeast growth. It has been found that it is not the CO ₂ pressure as such, but the concentration of dissolved CO in the fermentation liquid that determines the extent of growth suppression.

The inventors have found that if the concentration of dissolved C0_ in the fermentation liquid is maintained a level which corresponds to that found in fermentation under normal conditions of a lager beer, higher

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Temperatures may be used, as they are usually applied to the bottom fermentation, a lager beer without receiving the undesirable winey odor "In order to maintain the desired level of dissolved CO _3, it has been found necessary under the conditions of a temperature increase an increased Apply positive pressure of carbon dioxide · Preferably, the positive pressure is chosen so that the level of dissolved CO _ is kept at about 1.5 to about 2.0 cnr per cnr fermentation liquid.

When using the invention, it was found that the combination of a temperature of 15> 5 C to 2915 C and a corresponding carbon dioxide overpressure of 0.1 k atü to about 1.1 * atg keeps the dissolved carbon dioxide at the desired level and allows it to complete the fermentation in 50 to 175 hours, "Particularly preferred is the combination of temperature of 15.5 ⁰ C to 23.9 ° C and suitable CO -Überdrucken of 0.14 atm to 0.84 atm, whereby the concentration of dissolved CO _{2 is maintained} at the desired level and also allows fermentation to be completed in about 100 hours.

The correct choice of the C0 ₂ overpressure requires the knowledge of the influence of temperature and CO ^ overpressure on the extent of the CO supersaturation that prevails during the active phase of the fermentation in the campA quantitative relationship between these fermentation parameters of temperature and CO_- has been established. Overpressure to the level of CO_ oversaturation found. This makes it possible to calculate the CO_ overpressure that is required to achieve the

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set the desired concentration of dissolved CO 2 during the fermentation at any temperature within a range of at least 13 _t 9 ° C to 22 _f 2 ° C.

A relationship was also established between the influence the fermentation parameters of CO excess pressure, temperature and external stirring on the concentration of dissolved CO in lager fermentations.

It was found that the concentration of dissolved CO "during active fermentation is influenced by the CO_ overpressure and the fermentation temperature. The supersaturation is constant regardless of the fermentation temperature or the C0_ overpressure (at least in the investigated range from 13 »9 C to 22.2 ° C and 0 to 1.1 atmospheres). The concentration of dissolved C0_ is of course inversely proportional dependent on the temperature and directly dependent on the pressure The concentration of dissolved C0_ at saturation is available for a wide range of temperature and the C0 ₂ pressure from the literature. The level of the really dissolved C0_ during fermentation is proportionally higher because of the supersaturation Degree of supersaturation is constant regardless of temperature or C0 ₂ pressure · This is shown graphically in Figure 1

It has been found by the applicant that the degree of movement controls the level of supersaturation and that it is linear Relationship between the degree of oversaturation and movement consists, as shown in Figure 2,

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Using this quantitative relationship, it was determined that it is possible to exactly predict the effect of the change in one of the three fermentation parameters -C0 ₂ -pressure, temperature, and agitation- »on the concentration of dissolved CO as it prevails during fermentation . For example, if it is desired to reduce fermentation time by applying additional agitation, it is possible to predict the effect of the selected amount of agitation on supersaturation. It is thus possible to predict the required C0_-overpressure, which is required to adjust the concentration of dissolved CO ₂ during fermentation to a level which normally occurs in conventional lager fermentation.

The required C0 ₂ overpressure, which is necessary to keep the level of dissolved CO in the fermentation liquid at the desired level, can be calculated using the following formula. The speed of the movement approximates the movement that is caused by the natural formation of carbon dioxidex dissolved CO ₂ during fermentation S = 1.5 χ dissolved CO ₂ at saturation.

Thus, the saturation level of the dissolved CO _2, by dividing the desired concentration of dissolved CO ₂ during fermentation by 1.5 to determine · With the two details of the fermentation temperature and the saturation level of the dissolved C0_ causes the required C0 ₂ pressure either from the literature or obtained from Figure 1 at 33 revolutions / min. Since the effect of the amount of movement on oversaturation is known,

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lead these conditions of temperature and the CO excess pressure to the desired C0 ₂ level _e

A number of fermentations were carried out for usability and to demonstrate the effectiveness of the invention. The fermentation vessel used in the investigations was a 130 liter capacity Stainless steel vessel with a working capacity of 100 liters, cylindrical in shape, about 83.8 cm high and with a Inside diameter of ^ 3.2 cm. It was conventionally equipped i.e. with a pressure cap, temperature and pressure valves, lines to the steam inlet and outlet and a drain cock for the liquid at the bottom · The vessel was with an outer cooling / heating jacket and turbine-type impellers and baffles. This arrangement allowed precise control of movement, temperature and descent Pressure in the upper space over a wide area.

The concentration of the volatile components of the fermented beer was determined by conventional gas chromatography techniques. Either the upper space gas was ^{analyzed above an enclosed sample (cf. "Gas-liquid chromatography (GLO) tests 11} , Infra) or a carbon disulfide extract of the beer was analyzed. The yeast concentration was determined by counting cells with a counting chamber and also determined by determining the dry weight of the centrifuged yeast. The completion of fermentation was determined by two largely accepted criteria: The decrease in the diacetyl concentration to 0.10 ppm, determined by UV * epektrophotometry, and by the

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Disappearance of fermentable sugars, determined by high pressure liquid achromatography.

In Examples 1 to 7, a series of fermentations was carried out in the above-described 100 liter fermentation vessel using a conventional commercial wort, ie, 14.1 Plato wort, which was obtained using a ratio of 55 / ^ 5 malt- Attachment was shown, whereby the attachment consisted of 65 10 commercial grains and 35 ° h commercial Breuer syrup «

The conventional commercial wort was _{saturated with CO 2} and turned on with lager yeast in the production equipment according to the usual method and aseptically _{coated from a commercial 1000-barrel with CO 2} , fermentation tank was transferred to a 100-fermentation tank 20 hours after the start-up. This ensured that the process steps before fermentation did not deviate from conventional commercial practice.The 20-hour stay in the commercial fermentation vat prior to transfer roughly corresponds to the delay phase of the yeast, during which the yeast grows little, but the oxygen, which during was added to the ventilation, is absorbed in preparation for growth · Without this delay in transmission, the CO "print in the 100-liter fermentation tank would have had to be delayed to ensure oxygen absorption"

The movement was kept at 33 revolutions / min in the 0.61 m deep 100 liter fermentation tank, as it had recently been determined

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that this mixing speed doubles the agitation conditions which usually occur as a result of the CO ₃ evolution by the yeast during fermentation in the 2 kk ra deep commercial fermentation tanks «

Fermentation was considered complete when both carbohydrate assimilation ceased (at an acceptably low Residual level) and the diacetyl concentration dropped to a value of 0.10 ppm * These two conditions are the conventional ones Criteria for the final termination of lager fermentation.

After the fermentation had ended, the raw beer was drawn off and clarified bottled and analyzed as described in the literature. The following examples illustrate the invention without it to limit.

example 1

This example is a control example · Es traditional fermentation conditions are used. These conditions result in an acceptable raw beer. It is noteworthy that a total of 196 hours was required to complete the fermentation.

100 liters of the conventional wort, which was aerated and set at about 10 million cells / cm ^J , were fermented at a constant temperature of 13.9 ° C. using low stirring speed (33 revolutions / min) and without excess COg pressure. The yeast concentration reached a maximum of

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5 »77 β / L (dry weight basis) and 6θ million cells / cm ³ . It took 6θ hours to ferment the available hydrocarbons, and an additional 1½ hours (approximately) were required to reduce the dicacetyl content to 0.01 ppm.The concentration of volatile substances was expressed as the total area of the compound peaks from the gas Flüssigkeltschromatographie (GLC) to the peak realm of an internal standard which was angsnoaoen than 10O relative · in this way, the concentration of the volatile components is determined to 9Ok (by analysis of the CS_ extract of beer) and 648 (by analysis - the upper space steam above the beer).

Example 2

This example is a further control example. It is the same as Example 1 except that the Temperature was increased to 22.2 ° C to determine if the increased temperature would shorten the fermentation time while at the same time obtaining an acceptable product. It is found that although time decreased, an unacceptable product was obtained.

100 liters of the conventional wort was aerated and turned on at about 10 million cells / cm constant temperature of 22.2 ° C using low stirring speed (33 revolutions / min) and without C0_ overpressure fermented «The maximum yeast concentration reaches 6.03 β / ΐ (Dry weight basis) and 69 million cells / cm · It took about 90 hours to bring the diacetyl level to 0.10 ppm

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lower and another 10 hours to complete the fermentation of the available carbohydrates. Thus one results Total time of 100 hours. The volatile content as the total relative GLC peak area was 956 (CS extract) and 752 (upper room) compared to the internal standard, which was set equal to 100. The information in the table shows that the high Temperature in Example 2 reduced the fermentation rate, but reduced the volatile matter content relative to Example 1 enlarged.

Example 3

100 liters of the conventional wort were aerated and set at about 10 million cells / cm and fermented at a constant temperature of 22.2 ° C., a stirring speed of 33 revolutions / min and a CO excess pressure of 1.05 atmospheres. The yeast concentration reached a maximum of 5 »37 g / l (dry weight basis) and 53 million cells / cm. It took 90 hours to assimilate all fermentable sugars and an additional 5 hours (for a total of 95 hours) to reduce the diacetyl level to 0.10 ppm. The volatile content as the total relative GLC peak area was 820 (CS ₂ extract) and 298 (upper space). Example 3 shows that in the presence of a CO_ overpressure of 1.06 atmospheric pressure, the formation of volatile substances, which normally accompanies the fermentation process at this temperature, was suppressed without changing the accelerated fermentation rate.

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example

This example is another control example and the conditions of this fermentation were chosen to be To double the characteristics of the conventional commercial lager fermentation and the characteristics of the raw beer obtained.

100 liters of the commercially available wort described above were treated in the manner also described above and then fermented at 15 ° C. without using a COg excess pressure became. A constant low stirring speed of 33 revolutions / min was used in order to double the natural agitation conditions in the commercial fermentation tank. The Concentrations

of dissolved C < ⁵ liquid.

Tration of dissolved CO ₂ in the fermentation liquid was 1.52 cm 'on

It took about 172 hours for the diacetyl level to rise Lowering 0.10 ppm and an additional 6 hours were required to complete the fermentation of the accessible carbohydrates. So became Requires a total of 178 hours (7 »4 days) to finish to achieve fermentation according to the above criteria.

The yeast concentration reached a maximum of 5 * 9 g / l (dry weight basis) and 58 million cells / cm *. The total concentration of volatile products was determined by gas-liquid chromatography to be 872 relative to the reference standard as described in this analytical method is used.

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The fermentation time required and the yeast growth and concentration of volatiles are typical of the lager of the invention.

Example 5

The conditions of this fermentation were chosen to demonstrate the influence of the fermentation process at a temperature well above normal storage practice.

j00 liter of the above-mentioned commercially available wort were, as also stated above, treated and then fermented at 22.2 ⁰ C without application of COP overpressure. A constant stirring speed of 33 revolutions / min was used in order to double the agitation conditions that occur naturally in commercial fermentation tanks. The concentration of dissolved COp in the fermentation liquid was 1.30 cm ^ of COp / cm * liquid.

It took about 85 hours to ferment the available carbohydrates and another 4 hours to bring the diacetyl levels down to 0.10 ppm. So scam the total fermentation time according to the above characteristics 89 hours (for 3.7 days7.

Yeast growth reached a maximum of 6.45 g / l dry weight and 77 cells / cm '. The total concentration of volatile Substances relative to the GLC reference standard was 950.

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While the increased fermentation temperature shortened the fermentation time by about 30 % , the yeast growth and the concentration of volatile components were increased to a level which is significantly higher than our raw lager beer.

Example 6 -

The conditions of this fermentation embrace the invention. The conditions are chosen so that when the correct extent is used COp overpressure maintain the concentration of dissolved COp can be and the fermentation can be carried out at a temperature which is well above the accepted camp fermentation practice, without the usual adverse effects of the excessive yeast growth and volatilization of high temperature fermentation occur, while on the other hand a shortened fermentation time is obtained due to the elevated temperature.

100 liters of the above-mentioned commercially available wort were also treated as mentioned above and ₂ pressure of 0.36 atm fermented below at a constant temperature of 22.2 ⁰ C and a constant CO. A constant stirring speed of 33 revolutions / min was selected in order _{to double the agitation conditions that naturally occur due to the development of CO 2} in commercially available fermentation tanks. The concentration of dissolved CO ₂ in the liquid was 1.88 cm 'of COg / cm' of the fermentation liquid.

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It took about 93 hours for the diacetyl level to rise Lowering 0.1o ppm and an additional 2 hours were required to complete the fermentation of the accessible carbohydrates. Thus, a total of 95 hours (4.0 days) was required to to reach the end of fermentation on the basis of the characteristics described above.

The yeast growth reached a maximum of 5 »9 g / l dry weight and 59 million cells / cm *. The total concentration of volatile substances relative to the GLC reference standard was 82o,

Thus, using the correct COg overpressure suppressed This increased temperature both the growth and the formation of volatile products, so that both were typical for our conventional lager beer according to Example 4-, while at the same time the reduced fermentation time of the high-temperature fermentation after Example 5 was achieved.

Example 7

The conditions for this fermentation were chosen to demonstrate that the discovery that the suppression of both yeast growth and volatility is directly related to the concentration of dissolved CO ₂ caused by the amount of excess COg applied will.

100 liters of the above-mentioned commercial wort were used,

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As also noted above, treated and subsequently atu fermented at a constant temperature of 22.2 ⁰ C under a constant overpressure COP of 0.98. As described above, a constant stirring speed of 33 revolutions / min was maintained. The concentration of dissolved COp in the liquid was 2.35 cm * of COp / cm * beer.

It took a total of 1o2 hours (4.25 days) to to reach the end of fermentation on the basis of the characteristics described above.

The yeast growth reaches a maximum of 5 »5 g / l dry weight, while the total concentration of volatile products is relative to the GLC reference standard was 667. As a result of the low Concentration of volatile matter, the odor was unacceptably mild for a typical lager beer.

Thus, the application of excessive COp overpressure at this elevated temperature suppresses both yeast growth and Formation of volatiles excessive compared to Example 4- which, for example, is a conventional lager fermentation and describes a raw beer. The reduced fermentation time was typical of the low temperature.

The associated data for the fermentations, which are shown in Examples 4 through 7 are shown in Table 1.

Ee is noteworthy that in all, at the elevated temperature

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Examples carried out at 22.2 ° C, the total fermentation time (the longest time required to meet the two characteristics of the end of fermentation) was far below that of Example 4, which was at a storage fermentation temperature of 15.0 ⁰ C had been carried out.

Also noteworthy is the inverse relationship between the concentration of dissolved CO_ and both the maximum yeast growth and the concentration of volatile components. The figures are shown graphically in Figure 3. It follows that with increasing concentration of dissolved CO _2, the maximum yeast growth and the concentration of volatile constituents decrease. This relationship applies to the concentration of dissolved CO ₂ in all cases and is not dependent on the extent of the COp overpressure. This underscores the value of the discovery that the level of dissolved COo predominantly controls yeast growth and the concentration of volatiles} excess pressure is a means of adjusting the concentration of dissolved COp to the required level. The knowledge of the influence of the fermentation temperature, the agitation and the COp overpressure on the level of the dissolved COp under supersaturated conditions is important for the determination of the extent of the COp overpressure, which is necessary to the right extent the yeast growth and the formation of volatile To suppress constituents to quantities as they predominate in conventional lager fermentation.

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- 21 -Table I.

example 15, o 5 6th 7th Temperature ( ⁰ C) 33 22.2 22.2 22.2 Stirring (rpm) 0 33 33 33 CO ₂ pressure (atü) 5.9 0 0.56 0.98 Yeast dry weight
(g / l) 1.52 6.45 5.9 5.52 Concentration of dissolved
stem CO ₂ (cm ⁵ / cm ³ beer) 178 1,3o 1.88 2.35 End of sugar
assimilation 172 85 95 80 (Hours) Si ₀ S ^ l ^PPm 89 93 1o2

Total volatile content (relative GLC peak area) "872 950 820 667

* The prevailing value during active fermentation.

· * Range relative to the internal standard rated at 100.

A COp overpressure as low as 0.14 atmospheres in Combination with a correspondingly elevated temperature (falling within the scope of the invention) will be the beneficial result bring to make a decent beer at the same time,

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and reduce the fermentation time. CO ₂ overpressures above this lower limit are also suitable and depend on the temperature used, assuming that the speed of movement is constant. In general, overprints in the range from 0.14 to 1.4 atmospheres are preferred.

The OOo overpressure is preferably at the end of the yeast delay phase created. In addition and / or alternately, the COp overpressure used can suitably partly be normal and autogenous developed during the fermentation process. This natural pressure is held in the vessel and in the upper space, can however, they can also be released continuously or from time to time if desired, while maintaining the desired overpressure will.

The COg overpressure on the surface of the fermentation liquid naturally leads to an increase in the concentration of dissolved COo in the interior of the liquid, and it is precisely this dissolved CO _{2 that} leads to the advantageous effects.

The temperatures for the conventional fermentation of the lager-type beer in the United States are typically in the range of 12.2 to 13.9 ° C. From the inventors' studies it is known that an increase in the CO ,, concentration or the Using a COp overpressure the fermentation time when using these temperatures are not reduced. Temperatures of at least 15 »6 ° C are therefore recommended. Temperatures can be up to

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29.4 ° © can be applied. However Thus, the wide Anwendungst & invention is calibrated in a temperature range from 15.6 ° C to 29.4 ⁰ C. Preferably, the narrower the temperature range from ⁰ C to 15.6 ° C 23.9

These higher temperatures must be accompanied by COp overpressure in order to keep the concentration of the dissolved COp at the desired level Keep level of 1.5 to 2.0 cm * beer. Otherwise this has Beer has a wine-like and / or ester-like taste and smell.

The fermentation process is an exothermic process and the fermentation fluid heats up. In conventional fermentations, this heat is removed by cooling. In the present invention, cooling is also desirable, but only for the purpose of keeping the fermentation wort at a temperature within the higher temperature range. This means that in the process of the present invention not as much heat is drawn off as in conventional fermentation processes. On the other hand, external heat can be applied if circumstances so require. The upper temperature limit is the temperature at which the yeast metabolic process changes significantly. Depending on the conditions, this temperature is around 29. ^ ⁰ C

It is an object of the invention to shorten the fermentation time. Using this increasing fermentation temperature and maintaining the concentration of dissolved CO ₂ at one

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at a certain level with the aid of a CO 2 overpressure, the aim is not primarily a certain specific time, but rather a reduction in the time which would normally be required if the invention were not used. For fermentation, which normally takes about 8 days to complete, the invention can be expected to reduce the fermentation time to 4 to 5 days. On the other hand, the time for fermentation usually lasting 10 days can be reduced to 5 to 6 days, etc. The cause of this difference is of course the change in the fermentation equipment, the flavoring properties, the different processes in the breweries, etc. In general, however, the use leads of the invention to a reaction of the fermentation time under a number of conditions by about 25 to 75 % » Usually fermentation using the invention is completed within 50 to 175 hours. This saving of time leads to the fact that the capacity of the device is increased by the aforementioned percentage factor. These advantages are obviously accompanied by the fact that the financial expenses are reduced.

In the above description, certain examples have been described using specific conditions. From these examples It can be seen that it is within the meaning and scope of the present invention that the concentration of dissolved COp in the Beer is kept at a desired level under accelerated fermentation conditions by changing the temperature, the agitation or the COp overpressure during fermentation. Dr.Wa / ho

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Claims (6)

Claims 1. A method for producing a lager beer by bottom fermentation, characterized gekennze ichnet that the fermentation is carried out at an elevated temperature of 1.5 ° C to about 29.5 ° C while the concentration of dissolved CO ₂ in the fermentation liquid at about 1.5 to about 2.0 cnr per cnr * fermentation liquid by applying a CO excess pressure of about 0.14 atmospheres to 1 _tonne atmospheres. 2 «The method according to claim 1, characterized . that the temperature is 15-5 C to about 23 * 9 C and a CO overpressure of about 0.1 * 1 atm to about 0.84 atm prevails. 3. The method according to claim 1, characterized in that the temperature is about 22.2 ° C and a COg overpressure of 0.56 atü prevails. k. Process according to one of Claims 1, 2 or 3, characterized _{in that the excess pressure of CO 2 is} also increased together with the temperature in order to keep the concentration of dissolved CO 2 at the desired level. 5. The method according to any one of claims 1, 2, 3 or k, characterized . that the fermentation is carried out at the specified temperature and the said concentration of dissolved CO 2 is maintained for about 50 to about 175 hours. 6. Lager beer, characterized in that it under-fermentation after B0987W05AR
ORIGINAL INSPECTED one of the Verfaliren of claims 1 to 5 is produced. R Γ f; ^ / W O M P