LOW-ALCOHOL OR ALCOHOL-FREE BEVERAGE OBTAINED WITH MALTOSE-NEGATIVE YEAST AND SUBSEQUENT DEALCOHOLIZATION

The invention relates to a method of producing a beverage comprising the steps of (a) fermenting a wort using a culture comprising a maltose-negative yeast strain to obtain a fermented beverage having an alcohol content of less than 1.00 % v/v; and (b) subjecting the fermented beverage to a thermal...

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Bibliographische Detailangaben
Hauptverfasser:	CARLSEN, Simon, SAERENS, Sofie, VAN ETTEN, Ad, LAURENTS, Karsten
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	AGEING BEER BIOCHEMISTRY BREWING OF BEER CHEMISTRY CLARIFICATION ENZYMOLOGY METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING PASTEURISATION PRESERVATION PURIFICATION SPIRITS STERILISATION VINEGAR WINE
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