Alcohol-free saccharomyces cerevisiae and method for brewing alcohol-free beer by using same
The invention relates to the technical field of bioengineering, in particular to alcohol-free saccharomyces cerevisiae and a method for brewing alcohol-free beer by using the same, and the preservation number of the used alcohol-free saccharomyces cerevisiae strain is CGMCC (China General Microbiolo...
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| creator | SU SHIGANG MA CHUNFENG WANG HONGXIA CAI YINGHUI ZHANG XIAOXIAO ZHANG XINQING PAN DONGMEI TIAN JIEWEI YANG CHUANLUN CHAO JIN |
| description | The invention relates to the technical field of bioengineering, in particular to alcohol-free saccharomyces cerevisiae and a method for brewing alcohol-free beer by using the same, and the preservation number of the used alcohol-free saccharomyces cerevisiae strain is CGMCC (China General Microbiological Culture Collection Center) NO.24311. When the strain is applied to the production of the alcohol-free beer with the original wort concentration of 8-11 degrees P, the alcohol-free beer with the alcoholic strength being less than 0.50%, the acidity being 1.0-2.0%, the total alcohol being 65-85 mg/L and the ratio of the total alcohol to the total ester being (3.6-4.3): 1 can be obtained. The strain has pure white, fine and rich foam, unique fragrance of malt and beer, taste close to that of traditional beer, other physical and chemical indexes and evaluation without obvious difference, can realize reduction of alcohol intake, is beneficial to body health, can meet enjoyment of people in taste, becomes the key o |
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| language | chi ; eng |
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| subjects | BEER BIOCHEMISTRY BREWING OF BEER CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PROCESSES USING MICROORGANISMS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS VINEGAR WINE |
| title | Alcohol-free saccharomyces cerevisiae and method for brewing alcohol-free beer by using same |
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