Method of stabilizing yeast fermented beverages
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United States of America Patent
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Nov 1, 2016
Grant Date -
Jul 18, 2013
app pub date -
Jul 18, 2011
filing date -
Jul 22, 2010
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Abstract
A method of preparing yeast fermented beverage is provided, comprising (a) fermenting wort with yeast to produce a fermented liquid containing yeast, alcohol, polyphenols and protein; (b) optionally removing the yeast; (c) combining the fermented liquid with polyvinylpolypyrrolidone (PVPP) particles to bind at least a fraction of the polyphenols and/or proteins, wherein at least 80 wt. % of the PVPP particles have a diameter of 5-300 μm; (d) removing a slurry containing the PVPP particles; (e) filtering the slurry over a filter having a pore size of 0.1-80 μm to produce a PVPP-enriched retentate and a PVPP-depleted filtrate; (f) regenerating the PVPP particles in the PVPP-enriched retentate by desorbing and separating the polyphenols and/or protein from the PVPP-particles; and (f) optionally, further refining and recirculating the regenerated PVPP particles to step (c). The method can be operated with single use PVPP or regenerable PVPP and does not require capacious filter hardware.
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