Methods and compositions for fining fermentable beverages

Abstract

The present disclosure relates to methods and compositions for fining fermentable beverages, such as alcoholic fermentable beverages, for example, wine, beer, lager, ale, cider, perry, spirit and liqueur. The compositions herein comprise a pectin and carrageenan which are used to treat the beverage prior to fermentation.

1 . A method for fining fermentable beverages comprising treating the beverage with a low methyl ester or low methoxy (LM) pectin having a degree of esterification (DE) of 50% or less and a carrageenan prior to fermentation. 
   
   
       2 . The method according to  claim 1 , wherein the low methyl ester or low methoxy (LM) pectin has a DE ranging from 0-35%. 
   
   
       3 . The method according to  claim 2 , wherein the LM pectin is a low methyl ester (LMC) pectin or an amidated, low methyl ester (LMA) pectin. 
   
   
       4 . The method according to  claim 1 , wherein the pectin is a standardised pectin or an active pectin. 
   
   
       5 . The method according to  claim 1 , wherein the pectin is in the form of a salt. 
   
   
       6 . The method according to  claim 5 , wherein the salt is chosen from metal salts. 
   
   
       7 . The method according to  claim 6 , wherein the metal salt is chosen from alkali metal salts. 
   
   
       8 . The method according to  claim 7 , wherein the alkali metal salt is chosen from sodium and potassium salts. 
   
   
       9 . The method according to  claim 1 , wherein the pectin is in a powder form. 
   
   
       10 . The method according to  claim 1 , wherein the amount of pectin added when the beverage is an acidic beverage having a calcium level of 70 mg/l or above, ranges from 0.2-5 g/L. 
   
   
       11 . The method according to  claim 1 , wherein the pectin is recyclable and reused after washing with an acid solution. 
   
   
       12 . The method according to  claim 1 , wherein the carrageenan is chosen from cold water soluble type and cold water insoluble type carrageenans. 
   
   
       13 . The method according to  claim 12 , wherein the cold water soluble type carrageenans are chosen from iota-dominated carrageenans. 
   
   
       14 . The method according to  claim 12 , wherein the cold water insoluble type carrageenans are chosen from kappa-dominated carrageenans. 
   
   
       15 . The method according to  claim 1 , wherein the carrageenan is added to the fermented beverage in a form chosen from powder, colloid suspension, and solution forms. 
   
   
       16 . The method according to  claim 1 , wherein the amount of carrageenan added to the fermentable beverage ranges from 0.02 to 0.2 g/L in liquid form or ranges from 0.05 to 0.5 g/L in powder form. 
   
   
       17 . The method according to  claim 1 , wherein bentonite and/or a preservative are added to the fermented beverage. 
   
   
       18 . The method according to  claim 1 , wherein the fermentable beverage is chosen from a fruit juice and a fruit which is subsequently crushed. 
   
   
       19 . The method according to  claim 18 , wherein the pectin and carrageenan are either removed from the juice or fruit during racking or remain in the juice or fruit during fermentation. 
   
   
       20 . The method according to  claim 1 , wherein the fermented beverage is a fermentable alcoholic beverage. 
   
   
       21 . The method according to  claim 20 , wherein the fermentable alcoholic beverage is chosen from beer, lager, ale, cider, perry, spirit, liqueur and wine. 
   
   
       22 . A fining composition for treating a fermentable beverage comprising a low methyl ester or low methoxy (LM) pectin having a degree of esterification (DE) of 50% or less and a carrageenan. 
   
   
       23 . (canceled) 
   
   
       24 . A fermentable beverage which has been treated by a fining composition comprising a low methyl ester or low methoxy (LM) pectin having a degree of esterification (DE) of 50% or less and a carrageenan.