METHOD FOR PREPARATION OF BEVERAGE PRODUCED BY WAY OF FERMENTATION Russian patent published in 2013 - IPC C12C3/12 C12C11/00 C12C7/20 C12C13/00 

FIELD: food industry.

SUBSTANCE: liquid composition with minimal concentration of iso-α-acids equal to 20·10^-6 kg/l is produced by way of adding to the source of α-aid in a natural and non extracted form water at a temperature of 60 - 110°C in a quantity solving α-acids to a concentration of 1% wt/vol and at least one metal oxide in a quantity equal to 0.05 - 0.8 kg per 1 kg of α-acids with subsequent stirring during 5 - 60 minutes. The metal oxide is selected from the group consisting of an alkali-earth metal or a ferrous metal oxide. The natural source of α-acids in a non-extracted form ire presented by whole hop cones or hop granules. The method for preparation of the beverage produced by way of fermentation involves addition of the liquid composition, produced in situ before addition, to the wort or beverage. The production line for preparation of the beverage produced by way of fermentation includes a mash unit, means for separation of wort from the mesh and wort boiling, a fermentation unit and a reservoir containing a liquid composition with minimal concentration of iso-α-acids equal to 20·10^-6 kg/l.

EFFECT: invention allows to reduce hop quantity.

10 cl, 4 ex