| 摘要 |
The present invention relates to a method of preparing a yeast fermented beverage, said method comprising the following steps: a. fermenting wort with a biologically active yeast to produce a fermented liquid; b. optionally removing yeast from the fermented liquid; c. mixing the fermented liquid with polyvinylpolypyrrolidone (PVPP) particles; d. filtering the fermented liquid containing the PVPP particles over a first membrane filter without employing a filter aid; e. combining the first retentate with an aqueous regeneration liquid to desorb polyphenols and/or protein from the PVPP particles, said aqueous regeneration liquid having a pH of at least 10.0; f. filtering the combination of first retentate and regeneration liquid over a second membrane filter without employing a filter aid; and g. after optional further refining of the regenerated PVPP particles contained in the second retentate, recirculating the regenerated PVPP particles to step c; wherein macromolecular components contained in the first retentate of step d and/or retained on the second filter of step f, are degraded using a degradative agent capable of degrading proteins and/or polyphenols, said degradative agent being selected from oxidants, enzymes and combinations thereof. The method according to the present invention can be operated with single use PVPP as well as regenerable PVPP. Furthermore, the method is very robust and does not require sophisticated, capacious filter hardware for regenerating PVPP. |
