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1.发明授权Production of low-alcohol or alcohol-free beer with Pichia kluyveri yeast strains 有权用毕赤酵母酵母菌株生产低酒精或不含酒精的啤酒公开(公告)号：US09580675B2
公开(公告)日：2017-02-28
申请号：US14773239
申请日：2014-03-07
Applicant: Chr. Hansen A/S
Inventor： Sofie Saerens , Jan Hendrik Swiegers
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.
Abstract translation: 意外地发现，通过使用毕赤酵母酵母菌株可以生产具有非常接近至少4％（vol / vol）醇的啤酒的风味特征的低醇或无酒精饮料。 特别地，毕赤酵母酵母菌株仅使用麦芽汁中的葡萄糖，并且具有将该底物转化为高浓度的特异性风味化合物的能力，其通常由酵母菌（Saccharomyces ssp）产生。 用于酿造啤酒的酵母菌株。 以这种方式，根据麦芽汁中的葡萄糖水平，毕赤酵母酵母菌株可用于产生低醇或无酒精饮料。 在发酵麦芽汁中由毕赤酵母生产的主要风味化合物是乙酸异戊酯，异戊醇，丁酸乙酯，己酸乙酯和辛酸乙酯。
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公开(公告)号：US11134700B2
公开(公告)日：2021-10-05
申请号：US15654372
申请日：2017-07-19
Applicant: Chr. Hansen A/S
Inventor： Sofie Saerens , Jan Hendrik Swiegers
Abstract: Described are Pichia kluyveri yeast strains with advantageous properties useful in cacao fermentation processes, and related methods and products, including fermented cocoa beans having a ratio of isobutyl acetate/isobutanol higher than 1 and/or a ratio of isoamyl acetate/isoamyl alcohol higher than 0.005, and cocoa-based products prepared therefrom, as well as methods for the fermentation of cocoa beans comprising using at least one Pichia kluyveri yeast strain, fermented cocoa beans obtainable thereby, and cocoa-based products prepared therefrom and obtainable thereby.
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3.发明申请PRODUCTION OF LOW-ALCOHOL OR ALCOHOL-FREE BEER WITH PICHIA KLUYVERI YEAST STRAINS 有权生产低价酒精或不含酒精的啤酒与PICHIA KLUYVERI YEAST STRAINS公开(公告)号：US20160010042A1
公开(公告)日：2016-01-14
申请号：US14773239
申请日：2014-03-07
Applicant: CHR. HANSEN A/S
Inventor： Sofie Saerens , Jan Hendrik Swiegers
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.
Abstract translation: 意外地发现，通过使用毕赤酵母酵母菌株可以生产具有非常接近至少4％（vol / vol）醇的啤酒的风味特征的低醇或无酒精饮料。 特别地，毕赤酵母酵母菌株仅使用麦芽汁中的葡萄糖，并且具有将该底物转化为高浓度的特异性风味化合物的能力，其通常由酵母菌（Saccharomyces ssp）产生。 用于酿造啤酒的酵母菌株。 以这种方式，根据麦芽汁中的葡萄糖水平，毕赤酵母酵母菌株可用于产生低醇或无酒精饮料。 在发酵麦芽汁中由毕赤酵母生产的主要风味化合物是乙酸异戊酯，异戊醇，丁酸乙酯，己酸乙酯和辛酸乙酯。
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公开(公告)号：US20240409859A1
公开(公告)日：2024-12-12
申请号：US18688273
申请日：2022-03-31
Applicant: Chr. Hansen A/S
Inventor： Simon Carlsen , Karsten Laurents , Sofie Saerens , Ad Van Etten
Abstract: 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 dealcoholization step at a temperature between 2° and 80° C. to obtain the beverage.
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公开(公告)号：US11162059B2
公开(公告)日：2021-11-02
申请号：US16571374
申请日：2019-09-16
Applicant: Chr. Hansen A/S
Inventor： Sofie Saerens , Jan Hendrik Swiegers
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.
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Patent Agency Ranking
公开(公告)号：US20200080034A1
公开(公告)日：2020-03-12
申请号：US16571374
申请日：2019-09-16
Applicant: Chr. Hansen A/S
Inventor： Sofie Saerens , Jan Hendrik Swiegers
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.
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公开(公告)号：US10544385B2
公开(公告)日：2020-01-28
申请号：US15348576
申请日：2016-11-10
Applicant: Chr. Hansen A/S
Inventor： Sofie Saerens , Jan Hendrik Swiegers
Abstract: It has unexpectedly been found that Pichia spp. strains have advantageous properties useful in the beer fermentation process. In particular, Pichia spp. yeast strains can be combined with normal beer yeast strains and different hop varieties in a fermentation process to produce synergistic effects—namely, the increased production of esters in the fermentation product. More specifically, the yeast can be used to produce increased levels of isoamyl acetate, isobutyl acetate, ethyl propionate, ethyl valerate, ethyl butyrate, ethyl decanoate and ethyl octanoate in beer. In addition, the Pichia spp. strain interacts differently with different hop varieties, so the flavor profile of beer can be tuned by using different combinations of Pichia spp. strains and hops. The present invention relates to a method of brewing beer using a Pichia spp. yeast strain and at least one hop variety, a beer obtainable by such a method and use of a Pichia spp. yeast strain according to the present invention.
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公开(公告)号：US10647951B2
公开(公告)日：2020-05-12
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
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.
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公开(公告)号：US10415007B2
公开(公告)日：2019-09-17
申请号：US15413246
申请日：2017-01-23
Applicant: Chr. Hansen A/S
Inventor： Sofie Saerens , Jan Hendrik Swiegers
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.
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10.发明申请公开(公告)号：US20170311620A1
公开(公告)日：2017-11-02
申请号：US15654372
申请日：2017-07-19
Applicant: Chr. Hansen A/S
Inventor： Sofie Saerens , Jan Hendrik Swiegers
Abstract: Described are Pichia kluyveri yeast strains with advantageous properties useful in cacao fermentation processes, and related methods and products, including fermented cocoa beans having a ratio of isobutyl acetate/isobutanol higher than 1 and/or a ratio of isoamyl acetate/isoamyl alcohol higher than 0.005, and cocoa-based products prepared therefrom, as well as methods for the fermentation of cocoa beans comprising using at least one Pichia kluyveri yeast strain, fermented cocoa beans obtainable thereby, and cocoa-based products prepared therefrom and obtainable thereby.
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