WO2021223273A1 - Boisson alcoolisée aromatisée à la bière sans purine - Google Patents

Boisson alcoolisée aromatisée à la bière sans purine Download PDF

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WO2021223273A1
WO2021223273A1 PCT/CN2020/091778 CN2020091778W WO2021223273A1 WO 2021223273 A1 WO2021223273 A1 WO 2021223273A1 CN 2020091778 W CN2020091778 W CN 2020091778W WO 2021223273 A1 WO2021223273 A1 WO 2021223273A1
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beer
alcoholic beverage
content
fermentation
vol
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PCT/CN2020/091778
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English (en)
Chinese (zh)
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马国霞
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成都兴泰智高生物科技有限公司
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Publication of WO2021223273A1 publication Critical patent/WO2021223273A1/fr

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    • 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
    • C12C11/11—Post fermentation treatments, e.g. carbonation, or concentration
    • 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
    • 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
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
    • C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation

Definitions

  • the invention relates to a purine-free beer-flavored alcoholic beverage, which belongs to the technical field of alcoholic beverage production.
  • Purine substances include free purine bases (guanine, adenine, xanthine and hypoxanthine), purine-containing nucleosides (purine bases connected to ribose, including guanosine, adenosine, inosine), and purine Nucleotides (purine nucleosides and phosphoric acid are connected, mainly guanylic acid, adenylic acid and inosinic acid), as well as purine-containing polymer nucleic acids.
  • Malt is rich in nucleic acids, as well as certain nucleases, phosphatases, and nucleosidases. Nucleic acids are degraded under the action of various enzymes to finally generate purines.
  • Purine substances are finally metabolized into uric acid in the human body. About 10% of patients with hyperuricemia will develop into gout, which makes consumers more hesitant to drink beer. From the perspective of the development trend of the beer industry, controlling the content of purine substances in beer has become an urgent problem to be solved.
  • CN 102433231 A discloses a method for reducing the purine content in beer by increasing the amount of excipients to 75% and precipitating nucleic acid macromolecular substances, but it still contains 8-15 mg/L of purine.
  • CN 101948719 A uses wheat sprouts instead of part of barley malt, while using auxiliary materials such as burnt malt and corn starch syrup to reduce the purine content in beer, and the purine content in the obtained beer is maintained at 10-20 mg/L.
  • CN 102311897 A uses dehulled malt and wheat root to degrade nucleic acid substances to control the content of purine substances in beer at a level of 10.5 mg/L.
  • CN 1318556 A Adopting an adsorbent that selectively adsorbs purine compounds in wort, especially activated carbon for treatment, can remove purine substances in wort through adsorption, and finally the total purine content in fermented malt beverages will be reduced to 4mg/L the following.
  • the process of removing purines also caused the loss of some flavor components in beer, such as amino acids and nucleotides with umami taste, which affected the taste of the product.
  • beer-flavored alcoholic beverages that remove purines and do not affect the taste and taste of the product have become a product with great market prospects.
  • the present invention aims to solve at least one of the technical problems existing in the prior art. For this reason, the object of the present invention is to provide a depurinated beer-flavored alcoholic beverage.
  • the invention provides a beer-flavored alcoholic beverage, which contains beer distilled spirits, and the purine content in the beverage is less than or equal to 1 mg/L.
  • the purine content in the beverage is less than or equal to 0.5 mg/L.
  • the purine content in the beverage is 0 mg/L.
  • the main body of the alcoholic beverage is water, and the content of beer distilled spirits is 1-40% v/v.
  • the said alcoholic beverage is also added with a foaming agent.
  • the foaming agent is selected from the group consisting of propylene glycol alginate, pectin, polydextrose, maltodextrin, soluble soybean polysaccharide, sodium alginate, carrageenan, gellan gum, xanthan gum, microcrystalline cellulose, At least one of sodium carboxymethyl cellulose, glycerin, and foaming protein.
  • the content of the foaming agent is 0.01-4g/100mL.
  • the alcoholic beverage is also filled with carbon dioxide.
  • the charging amount of carbon dioxide is 0.35-0.65g/100mL.
  • the carbon dioxide charge is measured according to the measurement method of carbon dioxide in GBT4928-2008 beer analysis method.
  • the alcoholic beverage also contains at least one component of an umami agent, a bitter agent, a sweetener, a flavoring agent, a fruit and vegetable juice, a sour agent, and a cooling agent.
  • the umami taste agent is selected from at least one of taste amino acid or its salt, umami taste peptide or its salt, succinic acid or its salt.
  • the taste amino acid is selected from at least one of glutamic acid, aspartic acid, phenylalanine, alanine, glycine, and tyrosine.
  • the content of the umami flavor agent is 0.001 to 1 g/100 mL.
  • bittering agent is hops or its extract.
  • bittering agent is selected from at least one of hop extract, hop absolute, and hop tincture.
  • the content of the bittering agent is 0.001 to 1 g/100 mL.
  • the sweetener is selected from brown sugar, honey, isomalt oligosaccharide, fructooligosaccharide, L-arabinose, isomalt, xylitol, trehalose, erythritol, sorbitol At least one.
  • the content of the sweetener is 0.01-5 g/100mL.
  • the flavoring agent is selected from at least one of malt or its extract, hops or its extract.
  • the hop extract is selected from at least one of hop extract, hop absolute, and hop tincture.
  • the content of the flavoring agent is 0.01-2 g/100 mL.
  • the fruit and vegetable juice is derived from at least one of the following raw materials: grapes, apples, tomatoes, cucumbers, kiwis, cherries, strawberries, peaches, pears, pomegranates, olives, mulberries, lychees, red beans, hawthorns, dates, Loquat, green plum, bayberry, plum, peach, mango, watermelon, longan, passion fruit, dragon fruit, durian, avocado, grapefruit, grapefruit, orange, citrus, kumquat, lotus mist, pineapple, papaya, banana, lemon , Coconut, cantaloupe, cantaloupe.
  • the content of the fruit and vegetable juice is 0.01-5 g/100mL.
  • the sour agent is selected from at least one of citric acid, ascorbic acid, acetic acid, malic acid, tartaric acid, lactic acid, and phosphoric acid.
  • the content of the sour agent is 0.01 to 0.1 g/100 mL.
  • the cooling agent is selected from the group consisting of menthol, L-menthyl acetate, L-menthyl lactate, monomenthyl succinate (also known as monomenthyl succinate), and monomenthyl glutarate.
  • L-menthol ethylene glycol carbonate also known as L-menthol ethylene glycol carbonate
  • L-menthol glycerol carbonate also known as L-menthol propylene glycol carbonate
  • L-menthyl glycerol ether also known as 3-L-yl-1,2-propanediol; also known as 3-L-menthyloxy-1,2-propanediol
  • 3-L-menthyloxy -2-Methyl-1,2-dihydroxypropane also known as 3-(L-menthyloxy)-2-methyl-,2-propanediol
  • WS-3 N-ethyl-L-menthylformamide
  • 2-isopropyl-N-2,3-trimethylbutanamide WS-23
  • the content of the cooling agent is 0.0001 to 0.1 g/100 mL.
  • beer distilled spirits are prepared by the following method: take the beer fermentation liquid for distillation, and collect the wine head and the middle wine.
  • the preparation method includes the following steps: taking beer fermentation broth for distillation, inserting the outlet end of the distillate into edible alcohol with an alcohol content of ⁇ 95% vol, and the mass ratio of edible alcohol: beer fermentation broth is 1:(10 ⁇ 150), so that the distillate is absorbed by the edible alcohol until the alcohol content of the edible alcohol is reduced to 40-60% vol, and the distillation is stopped to obtain a purine-free beer distilled spirit.
  • the distillation is stopped until the distillation rate of beer distilled spirits is 10-25% w/w.
  • the steaming rate of beer distilled spirits refers to the total mass of the steamed distillate as a percentage of the mass of the fermentation broth before distillation.
  • distillation is performed at 78 to 95°C.
  • distillation is atmospheric distillation.
  • beer fermentation liquid is obtained by saccharification and fermentation using malt and water as main raw materials.
  • the malt is barley malt and/or wheat malt.
  • beer fermentation broth is prepared by the following method:
  • malt and water as the main raw materials, after mixing according to the ratio of material to water mass of 1:3 ⁇ 1:4, the malt is protein-rested at 50 ⁇ 55°C, and then saccharified at 62 ⁇ 72°C;
  • the aeration is connected to the upper yeast for fermentation, the fermentation temperature is 15-25°C, and the fermentation time is 15-25 days; or, the oxygen is connected to the lower yeast for fermentation, the fermentation temperature is 8-13°C, and the fermentation time is 20-30 days.
  • auxiliary materials are added for saccharification; wherein, the auxiliary materials are selected from rice or its starch, barley or its starch, wheat or its starch, corn or its starch, sweet potato or its starch, soybean or its starch, peas or its starch At least one of starch, broad bean or its starch, maltose syrup, fructose syrup, glucose syrup, and corn syrup is gelatinized at 80-90°C, and then saccharified with the malt after the protein has stopped.
  • the purine content of the beer distilled liquor ⁇ 0.5mg/L.
  • the purine content of the beer distilled liquor ⁇ 0.1 mg/L.
  • the purine content of the beer distilled liquor is 0 mg/L.
  • the invention provides a production method of beer distilled spirits: take beer fermentation liquid for distillation, and collect wine heads and mid-stage wine.
  • the production method includes the following steps: taking beer fermentation broth for distillation, inserting the outlet end of the distillate into edible alcohol with an alcohol content of ⁇ 95% vol, and the mass ratio of edible alcohol: beer fermentation broth is 1:(10 ⁇ 150), so that the distillate is absorbed by the edible alcohol until the alcohol content of the edible alcohol is reduced to 40-60% vol, and the distillation is stopped to obtain a purine-free beer distilled spirit.
  • the distillation is stopped until the distillation rate of beer distilled spirits is 10-25% w/w.
  • distillation is performed at 78 to 95°C.
  • distillation is atmospheric distillation.
  • beer fermentation liquid is obtained by saccharification and fermentation using malt and water as main raw materials.
  • the malt is barley malt and/or wheat malt.
  • beer fermentation broth is prepared by the following method:
  • malt and water as the main raw materials, after mixing according to the ratio of material to water mass of 1:3 ⁇ 1:4, the malt is protein-rested at 50 ⁇ 55°C, and then saccharified at 62 ⁇ 72°C;
  • the aeration is connected to the upper yeast for fermentation, the fermentation temperature is 15-25°C, and the fermentation time is 15-25 days; or, the oxygen is connected to the lower yeast for fermentation, the fermentation temperature is 8-13°C, and the fermentation time is 20-30 days.
  • auxiliary materials are added for saccharification; wherein, the auxiliary materials are selected from rice or its starch, barley or its starch, wheat or its starch, corn or its starch, sweet potato or its starch, soybean or its starch, peas or its starch At least one of starch, broad bean or its starch, maltose syrup, fructose syrup, glucose syrup, and corn syrup is gelatinized at 80-90°C, and then saccharified with the malt after the protein has stopped.
  • the invention provides a purine-free beer distilled spirit, which is prepared according to the production method.
  • the purine content of the beer distilled liquor ⁇ 0.5mg/L.
  • the purine content of the beer distilled liquor ⁇ 0.1 mg/L.
  • the purine content of the beer distilled liquor is 0 mg/L.
  • the purine content is the total amount of the four purines of adenine, guanine, xanthine, and hypoxanthine.
  • the purine analysis method is as follows: liquid chromatography (HPLC) is used to first hydrolyze all the purine substances in the product into purine bases and then perform detection. Take 5mL of degassed beverage wine, hydrolyze with 2mL of 2mol/L perchloric acid for 30min at 100°C, then immediately cool, neutralize with 10mol/L KOH solution to pH 7.0, and then adjust pH to 4.0 with dilute phosphoric acid. Filter with filter paper, and wash the residue with ultrapure water, add water to the filtrate to make the volume to 25mL, filter with a 0.45 ⁇ m filter membrane, and use liquid chromatography to determine the purine in the sample.
  • HPLC liquid chromatography
  • Chromatographic conditions ZORBAXSB-Aq column (250 ⁇ 4.6mm, 5 ⁇ m), mobile phase is 0.02mol/L potassium dihydrogen phosphate buffer solution, pH value is adjusted to 3.6 with phosphoric acid, and filtered with 0.45 ⁇ m filter membrane for use.
  • the detection wavelength is 254nm
  • the column temperature is 30°C
  • the injection volume is 10 ⁇ L.
  • the present invention provides a method for producing purine-removed beer distilled liquor, which is obtained by distilling beer fermentation liquid prepared by a conventional process, and collecting the wine head and the middle wine part.
  • the present invention further provides beer-flavored alcoholic beverages prepared by using the above beer distilled spirits.
  • the beer-flavored alcoholic beverage produced by the invention has extremely low purine content, and at the same time, the taste and flavor are similar to ordinary beer, and the alcohol content of the product is about 0.5-24% vol.
  • the invention provides a beer-flavored alcoholic beverage, which contains beer distilled spirits, and the purine content in the beverage is less than or equal to 1 mg/L.
  • the present invention was completed based on the inventor’s following findings: in view of the problem of excessive purine content in beer or beer beverages, the inventor tried to distill the beer fermentation broth to remove the purines, hoping to obtain a low purine content And a beer-flavored alcoholic beverage.
  • the purpose of distillation is only to obtain the taste of distilled wine, so the condensation is discharged.
  • the wine is cut off the head and tail, and only the middle "wine heart" (that is, the middle wine) part is taken.
  • the inventors used sensory analysis combined with GC-MS to investigate the flavor substances of the distillates at various stages, and used liquid chromatography detection technology to track the purines of each distillate.
  • the substance content is analyzed and screened for each fraction, and the distillation components that meet the sensory requirements are selected.
  • the purines in the fermentation broth will not be carried out with the azeotropic or dissolving effect, and no obvious purines have been detected in the distillate; on the other hand, it is found that the tip of the wine can preserve the flavor of the beer to the maximum extent. Vital.
  • the inventor added an absorption device for the tip of the distillate on the basis of the ordinary beer distillation system, thereby obtaining a distillate with low purine content and strong beer flavor.
  • the spiciness of the wine head itself it can be tempered by adding flavoring agents such as cooling agents in the later stage.
  • the method for producing beer distilled spirits includes the following steps: taking beer fermentation liquid for distillation, inserting the outlet end of the distillate into edible alcohol with an alcohol content of ⁇ 95% vol, and the mass ratio of edible alcohol: beer fermentation liquid is 1 : (10 ⁇ 80), make the distillate be absorbed by the edible alcohol, until the alcohol content of the edible alcohol is reduced to 40-60% vol, stop the distillation, and get the beer distilled spirit.
  • the higher the alcohol content of the edible alcohol the stronger the beer flavor of the obtained distilled spirit.
  • the order of the strong aroma of the obtained beer distilled spirits is 95%vol>40%vol>purified water, and there are significant differences in the flavor of each fraction.
  • GC-MS analysis of flavor substances in each fraction it was found that the content of small-molecule flavor substances that were extremely volatile in the previous stage decreased with the decrease of alcohol content. Based on this, the edible alcohol absorption fraction with an alcohol content of ⁇ 95% vol is selected, so that the flavor components of beer can be dissolved in the edible alcohol to the greatest extent.
  • the water contained in the beer fermentation liquid is partially steamed out during the distillation process due to the azeotropic phenomenon, so the alcohol content of the edible alcohol will gradually decrease as the distillation progresses, when the alcohol content of the edible alcohol is reduced to 40-60% Distillation is stopped at vol, so that beer distilled spirits with strong beer flavor and inconspicuous off-flavors can be obtained.
  • Distillation is stopped at vol, so that beer distilled spirits with strong beer flavor and inconspicuous off-flavors can be obtained.
  • the alcohol content is ⁇ 40%vol
  • the high-boiling flavor substances at the back end are dragged out by the water, and a large amount of peculiar smell substances are steamed out, resulting in obvious fermentation of the product Peculiar smell.
  • the distillation is stopped.
  • the distillation components with a strong beer flavor are obtained, the experiment shows that about 40% of the ethanol is still not distilled out, which will result in waste of raw materials and increased costs.
  • the mass ratio of edible alcohol: beer fermentation liquid is 1:(10 ⁇ 150). If the amount of edible alcohol is higher than 1:10, the alcohol content will decrease slowly (that is, the distillation time is prolonged) when the alcohol content is higher than 1:10. When it is reduced to 60%vol, the off-flavor components begin to be distilled out, resulting in poor overall product flavor; when the consumption of edible alcohol is less than 1:150, the alcohol content will quickly reach 40%vol during the distillation process (that is, the distillation time is short ), the flavor components are lost due to incomplete absorption, and a large amount of ethanol is not distilled out, resulting in low distillate yield and increased cost.
  • Production of beer fermentation broth use malt and water as the main raw materials, mix according to the ratio of material to water ratio of 1:3-1:4, and then the malt and 50-55°C for protein rest, and then saccharification at 62-72°C. After saccharification, the mash is filtered at 72-78°C to obtain a clearer wort and boiled. Hops or hop extracts are added during the boiling process, which is boiled for cyclone precipitation, and then cooled to 10-15°C. Add a certain amount of maltose syrup, adjust the original wort concentration to 20-25°P, and add oxygen to Ale yeast for fermentation. The fermentation temperature is controlled between 18-25°C, and the fermentation time is 15-25°P. Day, get beer fermentation broth.
  • the beer fermentation liquid is sealed and distilled with 95% vol edible alcohol, that is, on the basis of the ordinary distillation system, the collection outlet is inserted into the 95% vol edible alcohol according to the ratio of edible alcohol and fermentation broth 1:80, so that the distillate is 95% vol.
  • the %vol edible alcohol is absorbed, and atmospheric distillation is carried out at 78 ⁇ 95°C until 20% (w/w) liquid in the fermentation broth is distilled out, and the alcohol content of 95% vol edible alcohol is reduced to 60% vol. Stop the distillation. A beer distillate of 60% vol is obtained.
  • beer-flavored alcoholic beverages is (except for special note, the percentage of ingredients refers to g/mL): 60%vol beer distillate 10% v/v, sodium glutamate 0.025%, hop extract 0.015%, Honey 0.4%, malt powder 0.2%, maltodextrin 0.2%, glycerin 0.1%, polydextrose 0.5%, pectin 0.05%, propylene glycol alginate 0.03%, malic acid 0.02%, citric acid 0.02%, menthyl acetate 0.0003 %, the remainder is water.
  • Production of beer fermentation broth use malt and water as the main raw materials, mix according to the ratio of material to water ratio of 1:3-1:4, and then the malt and 50-55°C for protein rest, and then saccharification at 62-72°C. After saccharification, the mash is filtered at 72-78°C to obtain a clearer wort and boiled. Hops or hop extracts are added during the boiling process, which is boiled for cyclone precipitation, and then cooled to 10-15°C. Add a certain amount of maltose syrup, adjust the original wort concentration to 20-25°P, and add oxygen to Ale yeast for fermentation. The fermentation temperature is controlled between 18-25°C, and the fermentation time is 15-25°P. Day, get beer fermentation broth.
  • the beer fermentation liquid is sealed and distilled with 40% vol edible alcohol, that is, on the basis of the ordinary distillation system, the collection outlet is inserted into the edible alcohol of 40% vol alcohol according to the ratio of edible alcohol and fermentation liquid 1:80, so that the distillate is 40% vol.
  • the %vol edible alcohol is absorbed, and atmospheric distillation is carried out at 78 ⁇ 95°C until 20% (w/w) liquid in the fermentation broth is distilled, and the alcohol content of 95% vol edible alcohol is reduced to 50% vol. Stop the distillation. A beer distillate of 50% vol is obtained.
  • beer-flavored alcoholic beverages is (except for special note, the percentage of ingredients refers to g/mL): 50%vol beer distillate 10% v/v, sodium glutamate 0.025%, hop extract 0.015%, Honey 0.4%, malt powder 0.2%, maltodextrin 0.2%, glycerin 0.1%, polydextrose 0.5%, pectin 0.05%, propylene glycol alginate 0.03%, malic acid 0.02%, citric acid 0.02%, menthyl acetate 0.0003 %, the remainder is water.
  • the production of beer fermentation broth use malt and water as the main raw materials, and mix them according to the ratio of material to water mass of 1:3-1:4.
  • the malt is mixed with 50-55°C for protein suspension, and then saccharification is carried out at 62-72°C.
  • the mash is filtered at 72-78°C to obtain a clearer wort and boiled.
  • Hops or hop extracts are added during the boiling process, which is boiled for cyclone precipitation, and then cooled to 10-15°C.
  • Add a certain amount of maltose syrup adjust the original wort concentration to 20-25°P, and add oxygen to Ale yeast for fermentation.
  • the fermentation temperature is controlled between 18-25°C, and the fermentation time is 15-25°P. Day, get beer fermentation broth.
  • the beer fermentation broth is sealed and distilled with purified water, that is, on the basis of the ordinary distillation system, the collection outlet is inserted into the purified water according to the ratio of edible alcohol and fermentation broth 1:80, so that the distillate is absorbed by the purified water, and the normal distillation is carried out at 78-95°C. Distill under pressure until 20% (w/w) liquid in the fermentation broth is distilled out, and the alcohol content of the distillate reaches 40% vol. Stop the distillation to obtain 40% vol beer distillate.
  • beer-flavored alcoholic beverages is (except for special note, the percentage of ingredients refers to g/mL): 40%vol beer distillate 10% v/v, sodium glutamate 0.025%, hop extract 0.015%, Honey 0.4%, malt powder 0.2%, maltodextrin 0.2%, glycerin 0.1%, polydextrose 0.5%, pectin 0.05%, propylene glycol alginate 0.03%, malic acid 0.02%, citric acid 0.02%, menthyl acetate 0.0003 %, the remainder is water.
  • Production of beer fermentation broth use malt and water as the main raw materials, mix according to the ratio of material to water ratio of 1:3-1:4, and then the malt and 50-55°C for protein rest, and then saccharification at 62-72°C. After saccharification, the mash is filtered at 72-78°C to obtain a clearer wort and boiled. Hops or hop extracts are added during the boiling process, which is boiled for cyclone precipitation, and then cooled to 10-15°C. Add a certain amount of maltose syrup, adjust the original wort concentration to 20-25°P, and add oxygen to Ale yeast for fermentation. The fermentation temperature is controlled between 18-25°C, and the fermentation time is 15-25°P. Day, get beer fermentation broth.
  • the beer fermentation broth is sealed and distilled with 95% vol edible alcohol, that is, on the basis of the ordinary distillation system, the collection outlet is inserted into the 95% vol edible alcohol according to the ratio of edible alcohol and fermentation broth 1:10, so that the distillate is
  • the edible alcohol is absorbed, and atmospheric distillation is performed at 78-95°C until the alcohol content of the edible alcohol is reduced to 60% vol, and the distillation is stopped to obtain a beer distillate of 60% vol.
  • beer-flavored alcoholic beverages is (except for special note, the percentage of ingredients refers to g/mL): 60%vol beer distillate 10% v/v, sodium glutamate 0.025%, hop extract 0.015%, Honey 0.4%, malt powder 0.2%, maltodextrin 0.2%, glycerol 0.1%, polydextrose 0.5%, pectin 0.05%, propylene glycol alginate 0.03%, malic acid 0.02%, citric acid 0.02%, menthyl acetate 0.0003 %, the remainder is water.
  • Production of beer fermentation broth use malt and water as the main raw materials, mix according to the ratio of material to water ratio of 1:3-1:4, and then the malt and 50-55°C for protein rest, and then saccharification at 62-72°C. After saccharification, the mash is filtered at 72-78°C to obtain a clearer wort and boiled. Hops or hop extracts are added during the boiling process, which is boiled for cyclone precipitation, and then cooled to 10-15°C. Add a certain amount of maltose syrup, adjust the original wort concentration to 20-25°P, and add oxygen to Ale yeast for fermentation. The fermentation temperature is controlled between 18-25°C, and the fermentation time is 15-25°P. Day, get beer fermentation broth.
  • the beer fermentation broth is sealed and distilled with 95% vol edible alcohol, that is, on the basis of the ordinary distillation system, the collection outlet is inserted into the 95% vol edible alcohol according to the ratio of edible alcohol and fermentation broth 1:80, so that the distillate is
  • the edible alcohol is absorbed, and atmospheric distillation is carried out at 78-95°C until the alcohol content of the edible alcohol is reduced to 50% vol, and the distillation is stopped to obtain a beer distillate of 50% vol.
  • beer-flavored alcoholic beverages is (except for special note, the percentage of ingredients refers to g/mL): 50%vol beer distillate 10% v/v, sodium glutamate 0.025%, hop extract 0.015%, Honey 0.4%, malt powder 0.2%, maltodextrin 0.2%, glycerin 0.1%, polydextrose 0.5%, pectin 0.05%, propylene glycol alginate 0.03%, malic acid 0.02%, citric acid 0.02%, menthyl acetate 0.0003 %, the remainder is water.
  • Production of beer fermentation broth use malt and water as the main raw materials, mix according to the ratio of material to water ratio of 1:3-1:4, and then the malt and 50-55°C for protein rest, and then saccharification at 62-72°C. After saccharification, the mash is filtered at 72-78°C to obtain a clearer wort and boiled. Hops or hop extracts are added during the boiling process, which is boiled for cyclone precipitation, and then cooled to 10-15°C. Add a certain amount of maltose syrup, adjust the original wort concentration to 20-25°P, and add oxygen to Ale yeast for fermentation. The fermentation temperature is controlled between 18-25°C, and the fermentation time is 15-25°P. Day, get beer fermentation broth.
  • the beer fermentation broth is sealed and distilled with 95% vol edible alcohol, that is, on the basis of the ordinary distillation system, the collection outlet is inserted into the 95% vol edible alcohol according to the ratio of edible alcohol and fermentation broth 1:150, so that the distillate is
  • the edible alcohol is absorbed, and atmospheric distillation is performed at 78-95°C until the alcohol content of the edible alcohol is reduced to 40% vol, and the distillation is stopped to obtain a beer distillate of 40% vol.
  • beer-flavored alcoholic beverages is (except for special note, the percentage of ingredients refers to g/mL): 40%vol beer distillate 10% v/v, sodium glutamate 0.025%, hop extract 0.015%, Honey 0.4%, malt powder 0.2%, maltodextrin 0.2%, glycerin 0.1%, polydextrose 0.5%, pectin 0.05%, propylene glycol alginate 0.03%, malic acid 0.02%, citric acid 0.02%, menthyl acetate 0.0003 %, the remainder is water.
  • Production of beer fermentation broth use malt and water as the main raw materials, mix according to the ratio of material to water ratio of 1:3-1:4, and then the malt and 50-55°C for protein rest, and then saccharification at 62-72°C. After saccharification, the mash is filtered at 72-78°C to obtain a clearer wort and boiled. Hops or hop extracts are added during the boiling process, which is boiled for cyclone precipitation, and then cooled to 10-15°C. Add a certain amount of maltose syrup, adjust the original wort concentration to 20-25°P, and add oxygen to Ale yeast for fermentation. The fermentation temperature is controlled between 18-25°C, and the fermentation time is 15-25°P. Day, get beer fermentation broth.
  • the beer fermentation broth is sealed and distilled with 95% vol edible alcohol, that is, on the basis of the ordinary distillation system, the collection outlet is inserted into the 95% vol edible alcohol according to the ratio of edible alcohol and fermentation broth 1:80, so that the distillate is
  • the edible alcohol is absorbed, and atmospheric distillation is performed at 78-95°C until the alcohol content of the edible alcohol is reduced to 20% vol, and the distillation is stopped to obtain a 20% vol beer distillate.
  • the formula of beer-flavored alcoholic beverages (except for special note, the percentage of ingredients refers to g/mL): 20% vol beer distillate 20% v/v, sodium glutamate 0.025%, hop extract 0.015%, Honey 0.4%, malt powder 0.2%, maltodextrin 0.2%, glycerin 0.1%, polydextrose 0.5%, pectin 0.05%, propylene glycol alginate 0.03%, malic acid 0.02%, citric acid 0.02%, menthyl acetate 0.0003 %, the remainder is water.
  • hop extract and menthyl acetate dissolve the hop extract and menthyl acetate in a 20% vol beer distillate and mix thoroughly, and mix sodium glutamate, honey, malt powder, maltodextrin, glycerin, polydextrose, pectin, and alginic acid.
  • Propylene glycol ester, malic acid, and citric acid are fully mixed, fully dissolved in water, and then mixed with 20% vol beer distillate to make the product alcohol content 4% vol, and then sterilized at 55°C for 15-20 minutes to obtain beer flavor Alcoholic beverages 7.
  • Production of beer fermentation broth use malt and water as the main raw materials, mix according to the ratio of material to water ratio of 1:3-1:4, and then the malt and 50-55°C for protein rest, and then saccharification at 62-72°C. After saccharification, the mash is filtered at 72-78°C to obtain a clearer wort and boiled. Hops or hop extracts are added during the boiling process, which is boiled for cyclone precipitation, and then cooled to 10-15°C. Add a certain amount of maltose syrup, adjust the original wort concentration to 20-25°P, and add oxygen to Ale yeast for fermentation. The fermentation temperature is controlled between 18-25°C, and the fermentation time is 15-25°P. Day, get beer fermentation broth.
  • the beer fermentation broth is sealed and distilled with 95% vol edible alcohol, that is, on the basis of the ordinary distillation system, the collection outlet is inserted into the 95% vol edible alcohol according to the ratio of edible alcohol and fermentation broth 1:80, so that the distillate is
  • the edible alcohol is absorbed, and atmospheric distillation is performed at 78-95°C until the alcohol content of the edible alcohol is reduced to 30% vol, and the distillation is stopped to obtain a beer distillate of 30% vol.
  • the formula of beer-flavored alcoholic beverages (unless otherwise noted, the percentage of ingredients refers to g/mL): 30%vol beer distillate 20% v/v, disodium succinate 0.05%, hop absolute 0.01%, Brown sugar 0.4%, oligofructose 0.2%, polydextrose 0.5%, lemon juice 0.5%, sodium alginate 0.05%, propylene glycol alginate 0.03%, lactic acid 0.01%, phosphoric acid 0.01%, menthyl acetate 0.0003%, the remainder is water .
  • hop extract and menthyl acetate dissolve the hop extract and menthyl acetate in a 30% vol beer distillate and mix thoroughly, and mix sodium glutamate, honey, malt powder, maltodextrin, glycerin, polydextrose, pectin, and alginic acid.
  • Propylene glycol ester, malic acid, and citric acid are fully mixed, then fully dissolved in water, and then mixed with 30% vol beer distillate to make the product alcohol content 6% vol, and then sterilized at 55°C for 15-20 minutes to obtain beer flavor Alcoholic beverages 8.
  • Production of beer fermentation broth use malt and water as the main raw materials, mix according to the ratio of material to water ratio of 1:3-1:4, and then the malt and 50-55°C for protein rest, and then saccharification at 62-72°C. After saccharification, the mash is filtered at 72-78°C to obtain a clearer wort and boiled. Hops or hop extracts are added during the boiling process, which is boiled for cyclone precipitation, and then cooled to 10-15°C. Add a certain amount of maltose syrup, adjust the original wort concentration to 20-25°P, and add oxygen to Ale yeast for fermentation. The fermentation temperature is controlled between 18-25°C, and the fermentation time is 15-25°P. Day, get beer fermentation broth.
  • the beer fermentation liquid is sealed and distilled with 95% vol edible alcohol, that is, on the basis of the ordinary distillation system, the collection outlet is inserted into the 95% vol edible alcohol according to the edible alcohol and fermentation liquid 1:80, so that the distillate is
  • the edible alcohol is absorbed, and atmospheric distillation is performed at 78-95°C until the alcohol content of the edible alcohol is reduced to 40% vol, and the distillation is stopped to obtain a beer distillate of 40% vol.
  • the formula of beer-flavored alcoholic beverages is (except for special note, the percentage of ingredients refers to g/mL): 40%vol beer distillate 20% v/v, sodium aspartate 0.04%, hop tincture 0.02%, Xylitol 1%, trehalose 0.5%, malt extract 0.2%, oligoisomaltose 0.2%, peach juice 1%, gellan gum 0.03%, propylene glycol alginate 0.03%, tartaric acid 0.02%, ascorbic acid 0.02% , Monomenthyl succinate 0.0004%, the remainder is water.
  • hop tincture and succinate monomenthyl dissolve the hop tincture and succinate monomenthyl in 40% vol beer distillate and mix thoroughly, and mix the sodium aspartate, xylitol, trehalose, malt extract, isomalt oligosaccharide, Peach juice, gellan gum, propylene glycol alginate, tartaric acid, and ascorbic acid are thoroughly mixed, then fully dissolved in water, and then mixed with 40% vol beer distillate to make the product alcohol content 8% vol, and then sterilized at 55°C 15 Within -20 minutes, a beer-flavored alcoholic beverage 9 is prepared.
  • Production of beer fermentation broth use malt and water as the main raw materials, mix according to the ratio of material to water ratio of 1:3-1:4, and then the malt and 50-55°C for protein rest, and then saccharification at 62-72°C. After saccharification, the mash is filtered at 72-78°C to obtain a clearer wort and boiled. Hops or hop extracts are added during the boiling process, which is boiled for cyclone precipitation, and then cooled to 10-15°C. Add a certain amount of maltose syrup, adjust the original wort concentration to 20-25°P, and add oxygen to Ale yeast for fermentation. The fermentation temperature is controlled between 18-25°C, and the fermentation time is 15-25°P. Day, get beer fermentation broth.
  • the beer fermentation broth is sealed and distilled with 95% vol edible alcohol, that is, on the basis of the ordinary distillation system, the collection outlet is inserted into the 95% vol edible alcohol according to the ratio of edible alcohol and fermentation broth 1:80, so that the distillate is
  • the edible alcohol is absorbed, and atmospheric distillation is carried out at 78-95°C until the alcohol content of the edible alcohol is reduced to 50% vol, and the distillation is stopped to obtain a beer distillate of 50% vol.
  • beer-flavored alcoholic beverage is (except for special note, the percentage of ingredients refers to g/mL): 50%vol beer distillate 20% v/v, disodium succinate 0.05%, hop absolute oil 0.01%, Brown sugar 0.4%, oligofructose 0.2%, polydextrose 0.5%, lemon juice 0.5%, sodium alginate 0.05%, propylene glycol alginate 0.03%, lactic acid 0.01%, phosphoric acid 0.01%, menthyl lactate 0.0003%, the remainder is water .
  • Production of beer fermentation broth use malt and water as the main raw materials, mix according to the ratio of material to water ratio of 1:3-1:4, and then the malt and 50-55°C for protein rest, and then saccharification at 62-72°C. After saccharification, the mash is filtered at 72-78°C to obtain a clearer wort and boiled. Hops or hop extracts are added during the boiling process, which is boiled for cyclone precipitation, and then cooled to 10-15°C. Add a certain amount of maltose syrup, adjust the original wort concentration to 20-25°P, and add oxygen to Ale yeast for fermentation. The fermentation temperature is controlled between 18-25°C, and the fermentation time is 15-25°P. Day, get beer fermentation broth.
  • the beer fermentation broth is sealed and distilled with 95% vol edible alcohol, that is, on the basis of the ordinary distillation system, the collection outlet is inserted into the 95% vol edible alcohol according to the ratio of edible alcohol and fermentation broth 1:80, so that the distillate is
  • the edible alcohol is absorbed, and atmospheric distillation is performed at 78-95°C until the alcohol content of the edible alcohol is reduced to 60% vol, and the distillation is stopped to obtain a beer distillate of 60% vol.
  • the formula of beer-flavored alcoholic beverages is (except for special note, the percentage of ingredients refers to g/mL): 60%vol beer distillate 20% v/v, sodium aspartate 0.04%, hop tincture 0.02%, Xylitol 1%, trehalose 0.5%, malt extract 0.2%, oligomeric isomaltose 0.2%, peach juice 1%, gellan gum 0.03%, propylene glycol alginate 0.03%, tartaric acid 0.02%, ascorbic acid 0.02% , Monomenthyl succinate 0.0004%, the remainder is water.
  • hop tincture and succinate monomenthyl dissolve the hop tincture and succinate monomenthyl in a 60% vol beer distillate and mix thoroughly, and mix the sodium aspartate, xylitol, trehalose, malt extract, isomalt oligosaccharide, Peach juice, gellan gum, propylene glycol alginate, tartaric acid, and ascorbic acid are thoroughly mixed, then fully dissolved in water, and then mixed with 60% vol beer distillate to make the product alcohol content 12% vol, and then sterilized at 55°C 15 Within -20 minutes, a beer-flavored alcoholic beverage is prepared11.
  • Production of beer fermentation broth use malt and water as the main raw materials, mix according to the ratio of material to water ratio of 1:3-1:4, and then the malt and 50-55°C for protein rest, and then saccharification at 62-72°C. After saccharification, the mash is filtered at 72-78°C to obtain a clearer wort and boiled. Hops or hop extracts are added during the boiling process, which is boiled for cyclone precipitation, and then cooled to 10-15°C. Add a certain amount of maltose syrup, adjust the original wort concentration to 20-25°P, and add oxygen to Ale yeast for fermentation. The fermentation temperature is controlled between 18-25°C, and the fermentation time is 15-25°P. Day, get beer fermentation broth.
  • the beer fermentation broth is sealed and distilled with 95% vol edible alcohol, that is, on the basis of the ordinary distillation system, the collection outlet is inserted into the 95% vol edible alcohol according to the ratio of edible alcohol and fermentation broth 1:80, so that the distillate is
  • the edible alcohol is absorbed, and atmospheric distillation is performed at 78-95°C until the alcohol content of the edible alcohol is reduced to 60% vol, and the distillation is stopped to obtain a beer distillate of 60% vol.
  • beer-flavored alcoholic beverages is (except for special note, the percentage of ingredients refers to g/mL): 60%vol beer distillate 30%v/v, sodium glutamate 0.025%, hop extract 0.015%, Honey 0.4%, malt powder 0.2%, maltodextrin 0.2%, glycerin 0.1%, polydextrose 0.5%, pectin 0.05%, propylene glycol alginate 0.03%, malic acid 0.02%, citric acid 0.02%, menthyl acetate 0.0003 %, the remainder is water.
  • Production of beer fermentation broth use malt and water as the main raw materials, mix according to the ratio of material to water ratio of 1:3-1:4, and then the malt and 50-55°C for protein rest, and then saccharification at 62-72°C. After saccharification, the mash is filtered at 72-78°C to obtain a clearer wort and boiled. Hops or hop extracts are added during the boiling process, which is boiled for cyclone precipitation, and then cooled to 10-15°C. Add a certain amount of maltose syrup, adjust the original wort concentration to 20-25°P, and add oxygen to Ale yeast for fermentation. The fermentation temperature is controlled between 18-25°C, and the fermentation time is 15-25°P. Day, get beer fermentation broth.
  • the beer fermentation broth is sealed and distilled with 95% vol edible alcohol, that is, on the basis of the ordinary distillation system, the collection outlet is inserted into the 95% vol edible alcohol according to the ratio of edible alcohol and fermentation broth 1:80, so that the distillate is
  • the edible alcohol is absorbed, and atmospheric distillation is performed at 78-95°C until the alcohol content of the edible alcohol is reduced to 60% vol, and the distillation is stopped to obtain a beer distillate of 60% vol.
  • beer-flavored alcoholic beverage is (except for special note, the percentage of ingredients refers to g/mL): 60%vol beer distillate 40%v/v, glycine 0.05%, hop extract 0.015%, malt powder 0.3 %, sorbitol 0.5%, glycerol 0.1%, soluble soybean polysaccharide 0.5%, pectin 0.05%, propylene glycol alginate 0.03%, malic acid 0.02%, citric acid 0.02%, menthyl succinate 0.0005%, the remainder is water.
  • hop extract and menthyl succinate dissolve the hop extract and menthyl succinate in a 60% vol beer distillate and mix thoroughly, and mix glycine, hop extract, malt powder, sorbitol, glycerin, soluble soybean polysaccharide, pectin, Propylene glycol alginate, malic acid and citric acid are fully mixed, fully dissolved in water, and then mixed with 60% vol beer distillate to make the product alcohol content 24% vol, and then sterilized at 55°C for 15-20 minutes. Beer-flavored alcoholic beverages 13.
  • Production of beer fermentation broth use malt and water as the main raw materials, mix according to the ratio of material to water ratio of 1:3-1:4, and then the malt and 50-55°C for protein rest, and then saccharification at 62-72°C. After saccharification, the mash is filtered at 72-78°C to obtain a clearer wort and boiled. Hops or hop extracts are added during the boiling process, which is boiled for cyclone precipitation, and then cooled to 10-15°C. Add a certain amount of maltose syrup, adjust the original wort concentration to 20-25°P, and add oxygen to Ale yeast for fermentation. The fermentation temperature is controlled between 18-25°C, and the fermentation time is 15-25°P. Day, get beer fermentation broth.
  • the beer fermentation broth is sealed and distilled with 95% vol edible alcohol, that is, on the basis of the ordinary distillation system, the collection outlet is inserted into the 95% vol edible alcohol according to the ratio of edible alcohol and fermentation broth 1:80, so that the distillate is
  • the edible alcohol is absorbed, and atmospheric distillation is performed at 78-95°C until the alcohol content of the edible alcohol is reduced to 60% vol, and the distillation is stopped to obtain a beer distillate of 60% vol.
  • the formula of beer-flavored alcoholic beverages (except for special note, the percentage of ingredients refers to g/mL): 60%vol beer distillate 1%v/v, glycine 0.05%, hop extract 0.015%, malt powder 0.3 %, sorbitol 0.5%, glycerol 0.1%, soluble soybean polysaccharide 0.5%, pectin 0.05%, propylene glycol alginate 0.03%, malic acid 0.02%, citric acid 0.02%, menthyl succinate 0.0005%, the remainder is water.
  • hop extract and menthyl succinate dissolve the hop extract and menthyl succinate in a 60% vol beer distillate and mix thoroughly, and mix glycine, hop extract, malt powder, sorbitol, glycerin, soluble soybean polysaccharide, pectin, Propylene glycol alginate, malic acid and citric acid are fully mixed, fully dissolved in water, and then mixed with 60% vol beer distillate to make the product alcohol content 0.6% vol, and then sterilized at 55°C for 15-20 minutes. Beer-flavored alcoholic beverages 14.
  • malt and water as the main raw materials, after mixing according to the ratio of material to water mass of 1:3-1:4, the malt is mixed with 50-55°C for protein rest, and then saccharification is carried out at 62-72°C. After saccharification, the mash is filtered at 72-78°C to obtain a clearer wort and boiled. Hops or hop extracts are added during the boiling process, which is boiled for cyclone precipitation, and then cooled to 10-15°C. Add a certain amount of maltose syrup, adjust the original wort concentration to 20-25°P, and add oxygen to Ale yeast for fermentation. The fermentation temperature is controlled between 18-25°C, and the fermentation time is 15-25°P. Day, get beer fermentation broth. After the yeast is filtered, the beer alcohol content is adjusted to 5% vol, and then sterilized at 55° C. for 15-20 minutes to prepare a beer-flavored alcoholic beverage 15.
  • Beer alcohol beverage samples Purine substance content (mg/L) Beer flavored alcoholic beverages1 not detected Beer flavored alcoholic beverages 2 not detected Beer flavored alcoholic beverages 3 not detected Beer flavored alcoholic beverages 4 not detected Beer flavored alcoholic beverages 5 not detected Beer flavored alcoholic beverages 6 not detected Beer flavored alcoholic beverages 7 not detected Beer flavored alcoholic beverages 8 not detected Beer flavored alcoholic beverages9 not detected Beer flavored alcoholic beverages 10 not detected Beer flavored alcoholic beverages 11 not detected Beer flavored alcoholic beverages 12 not detected Beer flavored alcoholic beverages 13 not detected Beer flavored alcoholic beverages 14 not detected Beer flavored alcoholic beverages 15 55 ⁇ 5
  • the sensory results of the evaluators were statistically analyzed, and the confidence interval method was used to adjust the original data to reduce the systematic error (and heterogeneity) of the evaluators, and the evaluation results as shown in Table 3 below were obtained.
  • the data was adopted Express.

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Abstract

La présente invention concerne une boisson alcoolisée aromatisée à la bière sans purine. La présente invention a pour but de réduire la la teneur trop élevée en purine dans les boissons de bière existantes, c'est pourquoi, la présente invention concerne la boisson alcoolisée aromatisée à la bière contenant de la liqueur distillée de bière, la teneur en purine dans la boisson étant de ≤1 mg/L. Par comparaison avec des boissons de bière existantes, la boisson alcoolisée aromatisée à la bière produite par la présente invention présente une teneur extrêmement faible en purine, et est proche de la bière ordinaire en matière de goût et d'arôme. En outre, la présente invention présente un processus de production simple et un fonctionnement facile ; elle peut être mise en œuvre industriellement de manière rapide, produite en grand volume et à faible coût et présente des avantages économiques manifestes.
PCT/CN2020/091778 2020-05-06 2020-05-22 Boisson alcoolisée aromatisée à la bière sans purine WO2021223273A1 (fr)

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