METHOD OF COLD PASTEURIZATION OF BEER Russian patent published in 2002 - IPC

FIELD: brewing industry. SUBSTANCE: method may be used in production of beer, kvass, home-made beer and other beverages prepared by fermentation, and forming residues at filtration. Residues contain live and dead yeast, and betaglucans (bread gum) forming together with polyphenols and polypeptides complicated space structures filled with aqueous-alcoholic solution. Used as a filtrating partition is metal-ceramic membrane with a working layer from titanium dioxide with size of pores from 0.2 to 0.9 mcm. In case of pressure differential of 0.08-0.1 MPa, gel-layer is formed on surface of membrane, and its base are associated betaglucans. Said layer is inhibited cells of yeast and its germs with size of 0.2 mcm. In this case, layer of membrane may have average size of pores 0.9 mcm, and it exceeds sizes of inhibited yeast cells in some times. According to increase of thickness of gel-layer and reduction of its permeability, specific productivity reduces, for example, from 1200 l/cu. m. h up to minimal fixed level of 200 l/cu. m. h. After it, process comes to a halt and membrane is washed by reverse current of filtrate. Specific productivity depends, mainly, on properties of filtered beer. "Perpetual" easily regenerable metal-ceramic membranes are used in process, and it reduces number of stages of main filtration and reduction of expenditures for pasteurization. Decreased duration of filtration and reduction of number of transfer pumps increases quality of beer. EFFECT: increased quality of beer due to reduction of oxidation and preservation of bound carbonic acid in it. 2 cl