Patent ID: 8637100
Filing Date: 2014-01-28
Classification: C12C

Abstract:
1. A method of producing a bright, yeast fermented beverage, the method comprising: a. mashing a particulate, starch-containing and optionally malted raw material with water, b. heating the resulting mash and enzymatically hydrolysing the starch to fermentable sugars; c. continuously producing a fermentable wort from the heated mash by executing the following steps in a continuous fashion: d. introducing the wort into a fermenter to ferment the wort in the presence of biologically active self-aggregated yeast cells; e. transferring the fermentate from the fermenter to a sedimentor to produce a low-yeast fermentate having a yeast content of not more than 20 g/1 by removing yeast from the fermentate by means of sedimentation; and f. clarifying the low-yeast fermentate at a throughput of more than 4 hl/hr/m wherein at least a part of the yeast that is removed from the fermentate by means of sedimentation is recirculated to the fermenter, and wherein the low-yeast fermentate is maintained at a temperature of less than 10° C. for at least 12 hours before the processing in the one or more separators.