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1. 发明授权

EP2748298B1 BIERBRAUVERFAHREN UND -VORRICHTUNG 有权
公开(公告)号：EP2748298B1
公开(公告)日：2017-09-27
申请号：EP12756141.3
申请日：2012-08-23
申请人： Krones AG
发明人： SCHNEID, Ralph
IPC分类号： C12C7/04 , C12C7/14 , C12C7/22 , C12C13/00
CPC分类号： C12C7/04 , C12C7/14 , C12C7/22 , C12C13/00

2. 发明授权

EP2398893B1 BREWING METHOD USING FUNGAL OR BACTERIAL PROTEASES 无效
标题翻译：酿造过程中使用蛋白酶细菌或霉菌
公开(公告)号：EP2398893B1
公开(公告)日：2014-12-17
申请号：EP10704371.3
申请日：2010-02-19
申请人： Novozymes A/S
发明人： KREISZ, Stefan , HELDT-HANSEN, Hans Peter , OESTERGAARD, Peter Rahbek , FREDERIKSEN, Anne Mette , BAEKGAARD, Lone
IPC分类号： C12N5/00
CPC分类号： C12C5/004 , C12C7/14 , C12N9/52 , C12N9/54

3. 发明公开

EP2398893A2 A BREWING METHOD 无效
标题翻译：酿造过程中使用蛋白酶细菌或霉菌
公开(公告)号：EP2398893A2
公开(公告)日：2011-12-28
申请号：EP10704371.3
申请日：2010-02-19
申请人： Novozymes A/S
发明人： KREISZ, Stefan , HELDT-HANSEN, Hans Peter , OESTERGAARD, Peter Rahbek , FREDERIKSEN, Anne Mette , BAEKGAARD, Lone
IPC分类号： C12N5/00
CPC分类号： C12C5/004 , C12C7/14 , C12N9/52 , C12N9/54
摘要： A method of brewing a beer comprising contacting a mash during lautering, and/or a wort after lautering but before wort boiling, with a thermostable protease.

4. 发明公开

EP2027245A1 A METHOD OF PRODUCING A MASH EXTRACT AND AN APPARATUS FOR PERFORMING SUCH METHOD 失效
标题翻译：用于生产用于实施所述方法醪提取物和设备
公开(公告)号：EP2027245A1
公开(公告)日：2009-02-25
申请号：EP07747440.1
申请日：2007-05-16
申请人： Heineken Supply Chain B.V.
发明人： MULDER, Hendrikus , SNIP, Onno Cornelis
IPC分类号： C12C7/04 , C12C7/06 , C12C7/14
CPC分类号： C12C7/06 , C12C7/04 , C12C7/14
摘要： The invention also provides an apparatus for carrying out the aforementioned method.
摘要翻译：本发明的一个方面涉及一种制备醪提取物，所述方法的方法，包括：一个。糖化微粒，含淀粉和任选的麦芽与再循环wässrige流的原料; 湾加热醪和酶促水解淀粉; 温度。传递环经热处理的糊状物进入分离成糊状物提取物和酒糟的第一分离器; 天。传递环酒糟成第一混合容器中，用喷射水混合; 即传递环酒糟和喷射水的混合物到第二个分离器，以除去用过的谷粒; F。再循环在从所述第二分离器，以在糖化步骤中，worin从第一分离器获得所述可发酵醪提取物的重力wässrige流维持在高于15°P.本发明的方法提供的优点做了它是高效率的能量消耗方面和提取率。进一步，本发明的方法实现了在啤酒厂的手术非常高的生产率。因此本发明提供了装置，用于执行上述方法。

5. 发明授权

EP0987322B1 Verfahren zur Regelung des Würzeabflusses aus einem Läuterbottich 有权
标题翻译：一种用于控制从滤桶的麦芽汁的方法流出
公开(公告)号：EP0987322B1
公开(公告)日：2008-12-31
申请号：EP99109690.0
申请日：1999-05-17
申请人： A. Ziemann GmbH Maschinenfabrik
发明人： Blessing, Peter , Rahm, Martin
IPC分类号： C12C7/14 , C12C7/16
CPC分类号： C12C7/17 , C12C7/14 , G05B13/042

6. 发明授权

EP1281751B1 PROCESS FOR PRODUCING WORT FOR FERMENTED MALT DRINKS 有权
标题翻译：用于生产麦芽汁发酵麦芽饮料
公开(公告)号：EP1281751B1
公开(公告)日：2007-03-21
申请号：EP01930001.1
申请日：2001-05-09
申请人： KIRIN BEER KABUSHIKI KAISHA
发明人： YASUI, Tetsuji, KIRIN BEER K.K.Research Laboratory
IPC分类号： C12C7/16 , C12C7/14 , C12C7/28
CPC分类号： C12C7/04 , C12C7/14 , C12C7/16 , C12C7/28 , C12C12/00
摘要： A process for producing a filtered wort, which has a reduced content of components causing the degradation smell, for producing fermented malt drinks suffering from less generation of the degradation smell; and fermented malt drinks suffering from less generation of the degradation smell which are produced by using the above wort. In the step of filtration of mash wort in the process of producing fermented malt drinks with the use of trans-2-nonenal potential (NP) as an indication, elution is carried out by using hot water for second pressing containing calcium salts and organic acids, or by using hot water for second pressing capable of lowering the temperature in the filter tank to 70 DEG C or lower, thereby giving a second pressed wort having a reduced content of components causing the degradation smell. Fermented malt drinks suffering from less generation of the degradation smell are produced by using the wort wherein NP in the whole filtered wort has been reduced at least by 1 ppb in terms of sugar content 11 DEG P.

7. 发明公开

EP1702977A2 Method of producing malt alcohol beverages 审中-公开
标题翻译： Verfahren zur Herstellung eines AlkoholischenGetränkesauf Malzbasis
公开(公告)号：EP1702977A2
公开(公告)日：2006-09-20
申请号：EP06011725.6
申请日：2001-07-11
申请人： Sapporo Breweries Limited
发明人： Shimizu Chikako , Takashio Masachika
IPC分类号： C12C7/28 , C12H1/04
CPC分类号： C12C11/003 , C12C7/14 , C12C7/28 , C12C11/11 , C12H1/04
摘要： The method of producing a malt alcohol beverage according to this invention is characterized in that in the production of the malt alcohol beverage an adsorbent is used to remove through adsorption at least a part of rough flavor components from malt, a malt alcohol beverage intermediate product, or the malt alcohol beverage.
Such method of producing a malt alcohol beverage enables to provide a method of producing a malt alcohol beverage such that the aging of flavor after production can be suppressed and the flavor immediately after production can be maintained over a prolonged period of time.
摘要翻译：根据本发明的制备麦芽酒饮料的方法的特征在于，在麦芽醇饮料的生产中，使用吸附剂通过吸附至少一部分来自麦芽，麦芽酒饮料中间产物的粗香味成分，或麦芽酒饮料。这种生产麦芽醇饮料的方法能够提供一种生产麦芽醇饮料的方法，从而可以抑制生产后的风味的老化，并且可以在长时间内保持生产后的风味。

8. 发明公开

EP1281751A4 PROCESS FOR PRODUCING WORT FOR FERMENTED MALT DRINKS 有权
标题翻译：方法WUERZEHERSTELLUNG的发酵麦芽饮料
公开(公告)号：EP1281751A4
公开(公告)日：2004-04-21
申请号：EP01930001
申请日：2001-05-09
申请人： KIRIN BREWERY
发明人： YASUI TETSUJI
IPC分类号： C12C7/14 , C12C7/16 , C12C7/28
CPC分类号： C12C7/04 , C12C7/14 , C12C7/16 , C12C7/28 , C12C12/00
摘要： The present invention provides a process for producing a wort with reduced content of a stale flavor-causing substance for the production of fermented malt beverages such as beer and the like in which generation of a stale flavor is suppressed, and it also provides fermented malt beverages in which generation of a stale flavor is suppressed such as beer and the like, that are produced by using wort with low content of a stale flavor-causing substance obtained by this process for producing. The second wort with reduced content of a stale flavor-causing substance is obtained with trans-2-nonenal potential (NP) as an indicator in the wort separation of a prepared wort in the production of fermented malt beverages by; eluting the substance with hot water for the sparging containing calcium salts and organic acids; eluting the substance with hot water for the sparging which can lower the temperature in the spent grains to 70 DEG C or under; or using the second wort again during mashing process. Fermented malt beverages with suppressed generation of a stale flavor-causing substance is produced by using wort in which NP in the whole wort is reduced by at least 1 ppb in terms of sugar content 11 DEG p.

9. 发明公开

EP0770674A3 Verfahren und Vorrichtung zum Abläutern der Nachgüsse bei der Bierherstellung 失效
标题翻译：对于在过滤的麦芽汁第二啤酒制造方法和设备
公开(公告)号：EP0770674A3
公开(公告)日：2001-04-18
申请号：EP96115181.8
申请日：1996-09-20
申请人： Anton Steinecker Maschinenfabrik GmbH
发明人： Stippler, Kurt, Dr.-Ing. , Wasmuht, Klaus
IPC分类号： C12C7/17
CPC分类号： C12C7/17 , C12C7/14 , C12C13/00
摘要： Die Erfindung betrifft ein Verfahren und eine Vorrichtung zum Abläutern der Nachgüsse bei der Bierherstellung. Erfindungsgemäß wird das beim Abläutern benötigte heiße Wasser für die Nachgüsse über einen Verteiler eingebracht, über den auch Trub und/oder Glattwasser und/oder Trübwürze eingetragen wird. Eine separate Anschwänzvorrichtung kann damit entfallen.

10. 发明公开

EP0620272A3 A process for clarifying a beverage 失效
标题翻译：一种用于澄清饮料的方法。
公开(公告)号：EP0620272A3
公开(公告)日：1998-03-04
申请号：EP94302434.9
申请日：1994-04-06
申请人： MONSANTO COMPANY
发明人： Winwood, Robert J. , Gibson, William , Wolf, Carol L.
IPC分类号： C12H1/14 , C12C7/14
CPC分类号： C12C7/20 , C12C7/14 , C12H1/14
摘要： We have found that gellan gum can be used as a fining agent for beer and wine manufacturing processes. Gellan gum can be used for clarifying beer prior to fermentation. Gellan gum can also be used for fining matured beer or wine, either prior to or during final packaging in bottles, cans or barrels.

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