公开(公告)号：US20160348047A1

公开(公告)日：2016-12-01

申请号：US15115162

申请日：2015-02-04

Applicant: CHR. HANSEN A/S

Inventor： Sofie SAERENS ,  Jan Hendrik SWIEGERS

IPC: C12G3/02 ,  C12P7/62 ,  A23L19/00

CPC classification number: C12G3/02 ,  A23L19/00 ,  A23V2002/00 ,  C12P7/62

Abstract: The present invention relates to the field of production of a beverage, especially cider, by fermentation of apple juice and/or pear juice. Specifically, the invention relates to a method of preparing a beverage with enhanced levels of desirable fermentation-derived flavor compounds comprising a step of fermentation of apple juice and/or pear juice with at least one Pichia kluyveri yeast strain, a beverage obtainable by the method and a cider comprising a high concentration of the flavor compound, hexyl acetate.

Abstract translation: 本发明涉及通过发酵苹果汁和/或梨汁的饮料，特别是苹果酒的生产领域。 具体而言，本发明涉及一种制备具有增加水平的所需发酵衍生风味化合物的饮料的方法，其包括用至少一种毕赤酵母酵母菌株发酵苹果汁和/或梨汁的步骤，可通过该方法获得的饮料 和包含高浓度的风味化合物乙酸己酯的苹果酒。

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：US20160058028A1

公开(公告)日：2016-03-03

申请号：US14888552

申请日：2014-05-01

Applicant: CHR. HANSEN A/S

Inventor： Sofie SAERENS ,  Jan Hendrik SWIEGERS

IPC: A23F5/02 ,  A23L1/20

CPC classification number: A23F5/02 ,  A23F5/46 ,  A23L11/09 ,  C12N1/16

Abstract: A method of fermenting coffee beans with a Pichia yeast strain.

Abstract translation: 用毕赤酵母菌株发酵咖啡豆的方法。

公开(公告)号：US20210289820A1

公开(公告)日：2021-09-23

申请号：US17266050

申请日：2019-07-23

Applicant: Chr. Hansen A/S

Inventor： Sofie SAERENS ,  Jan Hendrik SWIEGERS

IPC: A23L2/84 ,  A23L2/02 ,  A23L2/38 ,  C12N1/16

Abstract: The invention relates to methods of preparing vegetable juice comprising fermenting a vegetable substrate with a Pichia kluyveri. Fermented vegetable juice obtained according the method has better flavor profiles, in particular reduced earthy flavors. The invention also provides Pichia kluyveri strains useful for fermenting vegetable substrates, which can be further processed to obtain beverages or other consumer products.

公开(公告)号：US20180179479A1

公开(公告)日：2018-06-28

申请号：US15578915

申请日：2016-06-03

Applicant: Chr. Hansen A/S

Inventor： Kristine BJERRE ,  Jan Hendrik SWIEGERS ,  Mansour BADAKI ,  Katja Sander JENSEN

IPC: C12G1/02 ,  C12N1/18

CPC classification number: C12G1/02 ,  C12G3/02 ,  C12G2200/05 ,  C12N1/04 ,  C12N1/18

Abstract: The present invention relates to a novel form of compressed yeast for direct inoculation in the fermentation of a fruit or vegetable substrate, e.g. for the fermentation of beverages, such as wine or beer. Especially, the present invention relates to compressed yeast with a dry matter content of between 35% and 90% (w/w), preferably in a frozen form, a method for producing a fermented beverage by direct inoculation of a fruit or vegetable substrate with the compressed yeast and a container comprising the compressed yeast.