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Abstract

Method for preparing a yeast fermented beverage, comprising: a) fermenting must with a biologically active yeast to produce a fermented liquid; b) optionally remove the yeast from the fermented liquid; c) mixing the fermented liquid with polyvinylpolypyrrolidone particles (PVPP); d) filtering the fermented liquid containing the PVPP particles on a first membrane filter without using a filter aid; e) combining the first retentate with an aqueous regeneration liquid to desorb the polyphenols and / or proteins of the PVPP particles, wherein said aqueous regeneration liquid has a pH of at least 10.0; f) filter the combination of the first retentate and the regeneration liquid on a second membrane filter without using a filter aid; and g) after an additional optional refinement of the regenerated PVPP particles contained in the second retentate, recirculate the regenerated PVPP particles to step c; wherein the macromolecular components contained in the first retentate of step d and / or retained on the second filter of step f, are degraded using a degradation agent capable of degrading proteins and / or polyphenols; wherein said degradation agent is selected from oxidants, enzymes and combinations thereof. The method herein can be performed using single-use PVPP as well as regenerable PVPP. In addition, the method is very effective and does not need a sophisticated filter system with a large capacity to regenerate PVPP.

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First Claim

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