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Title:
LOW-ALCOHOL BEER-TASTE BEVERAGE AND METHOD FOR PRODUCING SAME
Document Type and Number:
WIPO Patent Application WO/2022/210105
Kind Code:
A1
Abstract:
The present invention addresses the problem of providing a low-alcohol beer-taste beverage having an excellent balance of acidity, bitterness, and sweetness, a complex flavor and satisfying qualities similar to those of beer, reduced fermented bean odor, and a clean aftertaste. The solution to the aforementioned problem is a low-alcohol beer-taste beverage containing more than 50 mg/L and less than 250 mg/L of polyphenols, more than 30 mg/L and less than 170 mg/L of acetic acid, and a component derived from fermented wort.

Inventors:
NAKAYAMA WATARU (JP)
MATSUSHIMA TAKEMASA (JP)
NAKAKAWAJI SHINGO (JP)
Application Number:
PCT/JP2022/013196
Publication Date:
October 06, 2022
Filing Date:
March 22, 2022
Export Citation:
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Assignee:
ASAHI GROUP HOLDINGS LTD (JP)
International Classes:
C12C5/02; A23L2/38; C12C12/04; C12G3/05
Foreign References:
JPH04287677A1992-10-13
JP2015122970A2015-07-06
JP2003250503A2003-09-09
JP2019030343A2019-02-28
JP2018148838A2018-09-27
Other References:
BOSSAERT SOFIE, WINNE VALÉRIE, VAN OPSTAELE FILIP, BUYSE JASPER, VERRETH CHRISTEL, HERRERA-MALAVER BEATRIZ, VAN GEEL MAARTEN, VERS: "Description of the temporal dynamics in microbial community composition and beer chemistry in sour beer production via barrel ageing of finished beers", INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, ELSEVIER BV, NL, vol. 339, 1 February 2021 (2021-02-01), NL , pages 109030, XP055973330, ISSN: 0168-1605, DOI: 10.1016/j.ijfoodmicro.2020.109030
BCOJ BEER ANALYSIS METHOD, vol. 8, 2004, pages 19
Attorney, Agent or Firm:
YAMAO, Norihito et al. (JP)
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