PRODUCTION OF LOW-ALCOHOL OR ALCOHOL-FREE BEER WITH PICHIA KLUYVERI YEAST STRAINS

It has unexpectedly been found that a low alcohol or alcohol-free beverage, with a flavor profile very close to a beer of at least 4% (vol/vol) alcohol, can be produced by using Pichia kluyveri yeast strains. In particular, Pichia kluyveri yeast strains only use the glucose in the wort, and have the...

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Hauptverfasser:	SWIEGERS, JAN HENDRIK, SAERENS, SOFIE
Format:	Patent
Sprache:	eng ; pol
Schlagworte:	BEER BIOCHEMISTRY BREWING OF BEER CHEMISTRY ENZYMOLOGY METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING SPIRITS VINEGAR WINE
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creator	SWIEGERS, JAN HENDRIK SAERENS, SOFIE
description	It has unexpectedly been found that a low alcohol or alcohol-free beverage, with a flavor profile very close to a beer of at least 4% (vol/vol) alcohol, can be produced by using Pichia kluyveri yeast strains. In particular, Pichia kluyveri yeast strains only use the glucose in the wort, and have the ability of converting this substrate into a high concentration of specific flavor compounds, which are normally produced by Saccharomyces ssp. yeast strains used for the brewing of beer. In this way the Pichia kluyveri yeast strains can be used to produce either a low alcohol or alcohol-free beverage, depending on the glucose levels in the wort. The main flavor compounds produced by Pichia kluyveri in the fermentation of wort are isoamyl acetate, isoamyl alcohol, ethyl butyrate, ethyl hexanoate and ethyl octanoate.
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subjects	BEER BIOCHEMISTRY BREWING OF BEER CHEMISTRY ENZYMOLOGY METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING SPIRITS VINEGAR WINE
title	PRODUCTION OF LOW-ALCOHOL OR ALCOHOL-FREE BEER WITH PICHIA KLUYVERI YEAST STRAINS
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