公开(公告)号：US20160376537A1

公开(公告)日：2016-12-29

申请号：US15112966

申请日：2015-01-21

Applicant: CHR. HANSEN A/S

Inventor： SOFIE SAERENS ,  Nathalia EDWARDS ,  Kim Ib SOERENSEN ,  Mansour BADAKI ,  Jan Hendrik SWIEGERS

IPC: C12G1/022 ,  C12N1/20 ,  C12R1/25

CPC classification number: C12G1/0203 ,  C12G2200/05 ,  C12N1/20 ,  C12R1/25

Abstract: The present invention relates to the production of fermented fruit beverages, such as wine and cider, with a reduced level of alcohol. Specifically, the present invention is directed to a method for producing a beverage with a reduced content of alcohol comprising using reverse inoculation or co-inoculation of homofermentative or facultative heterofermentative lactic acid bacterium strain and a yeast strain.

Abstract translation: 本发明涉及生产具有降低酒精含量的发酵水果饮料，例如酒和苹果酒。 具体地，本发明涉及一种生产具有降低的醇含量的饮料的方法，其包括使用反接种或共同接种同发酵或兼性异质发酵乳酸菌株和酵母菌株。

公开(公告)号：US20170226451A1

公开(公告)日：2017-08-10

申请号：US15413246

申请日：2017-01-23

Applicant: Chr. Hansen A/S

Inventor： SOFIE SAERENS ,  Jan Hendrik Swiegers

IPC: C12C12/04 ,  C12C12/00

CPC classification number: C12C12/04 ,  C12C12/006

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.