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

IPC: C12C11/00 ,  C12C12/00 ,  C12C7/20 ,  C12C7/28 ,  C12C12/04

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.

公开(公告)号：US20140234480A1

公开(公告)日：2014-08-21

申请号：US14241761

申请日：2012-09-03

Applicant: CHR. HANSEN A/S

Inventor： Sofie Sarens ,  Jan Hendrik Swiegers

IPC: C12C11/00 ,  C12C12/00

CPC classification number: C12C11/003 ,  C12C7/205 ,  C12C7/287 ,  C12C12/006 ,  C12C12/04

Abstract: In the beer fermentation process, Pichia spp. yeast strains can be combined with normal beer yeast strains and with different hop varieties to produce synergistic effects, including the increased production in the fermentation product of esters, e.g., increased levels of isoamyl acetate, isobutyl acetate, ethyl propionate, ethyl valerate, ethyl butyrate, ethyl decanoate, and ethyl octanoate. Additionally, the Pichia spp. strain interacts differently with different hop varieties, such that the flavor profile of beer can be tuned by employing different combinations of Pichia spp. strains and hops.

Abstract translation: 在啤酒发酵过程中，毕赤酵母属 酵母菌株可以与正常的啤酒酵母菌株和不同的啤酒花品种组合以产生协同效应，包括增加酯发酵产物的产量，例如乙酸异戊酯，乙酸异丁酯，丙酸乙酯，戊酸乙酯，丁酸乙酯 癸酸乙酯和辛酸乙酯。 此外，毕赤酵母属 应变与不同的啤酒花品种不同地相互作用，使得可以通过使用毕赤酵母的不同组合来调节啤酒的风味特征。 菌株和啤酒花。