Title:
METHOD FOR REDUCING 2-MERCAPTO-3-METHYL-1-BUTANOL IN FERMENTED BEER-LIKE EFFERVESCENT BEVERAGE
Document Type and Number:
WIPO Patent Application WO/2019/044163
Kind Code:
A1
Abstract:
The present invention pertains to a method for reducing the content of 2-mercapto-3-methyl-1-butanol (2M3MB), which is a major causative substance of the generation of an onion-like smell, in a fermented beer-like effervescent beverage manufactured via a fermentation step, said method being characterized by comprising adding one or more kinds of amino acids selected from the group consisting of valine, histidine and alanine to a starting liquid for fermentation before the inoculation with yeast or to the liquid for fermentation during the fermentation step.
Inventors:
NOBA SHIGEKUNI (JP)
YAKO NANA (JP)
YAKO NANA (JP)
Application Number:
PCT/JP2018/025363
Publication Date:
March 07, 2019
Filing Date:
July 04, 2018
Export Citation:
Assignee:
ASAHI BREWERIES LTD (JP)
International Classes:
C12G3/04; A23L2/00; C12C5/02
Foreign References:
| JP2010246440A | 2010-11-04 | |||
| JP2011223951A | 2011-11-10 |
Other References:
OGATA, T.: "Hydrogen sulphide production by bottom-fermenting yeast is related to nitrogen starvation signalling.", JOURNAL OF THE INSTITUTE OF BREWING, vol. 119, 2013, pages 228 - 236, XP055582053
IIJIMA, K. ET AL.: "Construction and evaluation of self-cloning bottom-fermenting yeast with high SSU1 expression.", JOURNAL OI APPLIED MICROBIOLOGY, vol. 109, 2010, pages 1906 - 1913, XP055562087, DOI: doi:10.1111/j.1365-2672.2010.04819.x
IIJIMA, K. ET AL.: "Construction and evaluation of self-cloning bottom-fermenting yeast with high SSU1 expression.", JOURNAL OI APPLIED MICROBIOLOGY, vol. 109, 2010, pages 1906 - 1913, XP055562087, DOI: doi:10.1111/j.1365-2672.2010.04819.x
Attorney, Agent or Firm:
TANAI Sumio et al. (JP)
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