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Title:
PRODUCTION OF LOW-ALCOHOL OR ALCOHOL-FREE BEER WITH PICHIA KLUYVERI YEAST STRAINS
Document Type and Number:
WIPO Patent Application WO/2014/135673
Kind Code:
A3
Abstract:
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.

Inventors:
SAERENS, Sofie (Floejholmen 2, Skovlunde, DK-2740, DK)
SWIEGERS, Jan Hendrik (Baunevaenget 30, Noedebo, Fredensborg, DK-3480, DK)
Application Number:
EP2014/054415
Publication Date:
September 12, 2014
Filing Date:
March 07, 2014
Export Citation:
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Assignee:
CHR. HANSEN A/S (Boege Alle 10-12, Hoersholm, DK-2970, DK)
International Classes:
C12C12/00; C12C12/04
Domestic Patent References:
WO2010084018A12010-07-29
WO2009110807A12009-09-11
WO2012066176A12012-05-24
Foreign References:
US4038420A1977-07-26
US6162360A2000-12-19
GB1472578A1977-05-04
GB2177112A1987-01-14
DE747728C1944-10-11
DD288619A51991-04-04
Other References:
KOUADIO FLORENT N'GUESSAN ET AL: "Identification of yeasts during alcoholic fermentation of tchapalo, a traditional sorghum beer from Côte d'Ivoire", ANTONIE VAN LEEUWENHOEK, vol. 99, no. 4, 1 May 2011 (2011-05-01), pages 855 - 864, XP055137599, ISSN: 0003-6072, DOI: 10.1007/s10482-011-9560-7
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