LOW DIACETYL YEAST

The present invention relates to yeast strains of the species Saccharomyces pastorianus with the useful characteristic of producing low levels of diacetyl during fermentation. Also provided are methods of producing a malt and/or cereal based beverage with these strains, as well as beverages produced...

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Bibliographische Detailangaben
Hauptverfasser:	GJERMANSEN, CLAES, FORSTER, JOCHEN, LENGELER, KLAUS, KATZ, MICHAEL, FENNESSY, ROSS, CHAILYAN, ANNA
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	BEER BIOCHEMISTRY BREWING OF BEER CHEMISTRY ENZYMOLOGY METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING SPIRITS VINEGAR WINE
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Beschreibung
Zusammenfassung:	The present invention relates to yeast strains of the species Saccharomyces pastorianus with the useful characteristic of producing low levels of diacetyl during fermentation. Also provided are methods of producing a malt and/or cereal based beverage with these strains, as well as beverages produced by this method. La présente invention concerne des souches de levure de l'espèce Saccharomyces pastorianus présentant la caractéristique utile de produire de faibles niveaux de diacétyle pendant la fermentation. L'invention concerne également des procédés de production d'une boisson à base de malt et/ou de céréales à l'aide de ces souches, ainsi que des boissons produites par ce procédé.