NATURAL FINING AGENT FOR BEVERAGES
A fining formulation/agent contains pectin, particularly, low-methoxy pectin, and yeast extract. A method of fining beverages, particularly beers and wines, including adding the fining formulation/agent to a beverage, particularly during a fermented beverage manufacturing process.
1 . A method of fining a beverage, the method comprising: adding to the beverage a fining agent comprising pectin and yeast extract.
2 . The method according to claim 1 , wherein a total combined amount of the pectin and the yeast extract is 5-600 ppm of a total beverage volume.
3 . The method according to claim 1 , wherein a total combined amount of the pectin and the yeast extract is 25-500 ppm of a total beverage volume.
4 . The method according to claim 1 , wherein the pectin is a low-methoxy pectin with a degree of esterification (DE) of 5% to less than 50%.
5 . The method according to claim 1 , wherein the pectin is a low-methoxy pectin with a degree of esterification (DE) of 15%-35%.
6 . The method according to claim 1 , wherein the pectin is a low-methoxy pectin with a degree of esterification (DE) of 27%-32%.
7 . The method according to claim 1 , wherein the pectin is a low-methoxy pectin with a degree of amidation (DA) of 20%.
8 . The method according to claim 1 , wherein the yeast extract is cell wall material, carbohydrate profile, and/or protein rich extracts of a yeast.
9 . The method according to claim 1 , wherein the yeast extract is cell wall material, carbohydrate profile, and/or protein rich extracts of Saccharomyces spp.
10 . The method according to claim 1 , wherein the fining agent comprises 5% to 95% by weight of pectin and 5% to 95% by weight of yeast extract.
11 . The method according to claim 1 , wherein the fining agent comprises 10% to 90% by weight of pectin and 10% to 90% by weight of yeast extract.
12 . The method according to claim 1 , wherein the beverage is obtained by a process including a fermentation, and the fining agent is added after the fermentation and at a time period either before, at a beginning, or during a maturation of the beverage.
13 . The method according to claim 12 , wherein the pectin and the yeast extract are separately dissolved in water to provide separate aqueous solutions, and the separate aqueous solutions are added to the beverage separately.
14 . The method according to claim 12 , wherein the pectin and the yeast extract are a powder form, are dissolved in water to provide an aqueous solution, and the aqueous solution is added to the beverage.
15 . The method according to claim 1 , wherein the beverage is a fermented beverage that is alcoholic or non-alcoholic.
16 . The method according to claim 15 , wherein the fermented beverage is beer, wine, or cider.
17 . A fining agent comprising 5% to 95% by weight of pectin and 5% to 95% by weight of yeast extract.
18 . The fining agent according to claim 17 , which comprises 10% to 90% by weight of pectin and 10% to 90% by weight of yeast extract,
19 . The fining agent according to claim 17 , wherein the pectin is a low-methoxy pectin with a degree of esterification (DE) of 5%-50%.
20 . The fining agent according to claim 17 , wherein the pectin is a low-methoxy pectin with a degree of esterification (DE) of 15%-35%.
21 . The fining agent according to claim 17 , wherein the pectin is a low-methoxy pectin with a degree of esterification (DE) of 27%-32%.
22 . The fining agent according to claim 17 , wherein the pectin is a low-methoxy pectin with a degree of amidation (DA) of 20%.
23 . The fining agent according to claim 17 , wherein the yeast extract is cell wall material, carbohydrate profile, or protein rich extracts of a yeast.
24 . The fining agent according to claim 17 , wherein the yeast extract is cell wall material, carbohydrate profile, or protein rich extracts of Saccharomyces spp.