AR119781A1 - Producción de una bebida sin alcohol - Google Patents

Producción de una bebida sin alcohol

Info

Publication number
AR119781A1
AR119781A1 ARP200102322A ARP200102322A AR119781A1 AR 119781 A1 AR119781 A1 AR 119781A1 AR P200102322 A ARP200102322 A AR P200102322A AR P200102322 A ARP200102322 A AR P200102322A AR 119781 A1 AR119781 A1 AR 119781A1
Authority
AR
Argentina
Prior art keywords
beer
wort
yeast
alcohol fermented
alcoholic
Prior art date
Application number
ARP200102322A
Other languages
English (en)
Inventor
Niels Gerard Adriaan Kuijpers
Original Assignee
Heineken Supply Chain Bv
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Heineken Supply Chain Bv filed Critical Heineken Supply Chain Bv
Publication of AR119781A1 publication Critical patent/AR119781A1/es

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C12/00—Processes specially adapted for making special kinds of beer
    • C12C12/002—Processes specially adapted for making special kinds of beer using special microorganisms
    • C12C12/006—Yeasts
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C11/00—Fermentation processes for beer
    • C12C11/003—Fermentation of beerwort
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C11/00—Fermentation processes for beer
    • C12C11/003—Fermentation of beerwort
    • C12C11/006—Fermentation tanks therefor
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C12/00—Processes specially adapted for making special kinds of beer
    • C12C12/04—Beer with low alcohol content
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
    • Y02E50/00—Technologies for the production of fuel of non-fossil origin
    • Y02E50/10—Biofuels, e.g. bio-diesel

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Organic Chemistry (AREA)
  • Microbiology (AREA)
  • General Engineering & Computer Science (AREA)
  • Wood Science & Technology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Health & Medical Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Food Science & Technology (AREA)
  • Biochemistry (AREA)
  • Zoology (AREA)
  • Mycology (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)

Abstract

La presente se refiere a métodos para producir una bebida fermentada reducida en alcohol y una bebida fermentada reducida en alcohol resultante. La presente se refiere además al uso de una levadura fermentativa que no es capaz de convertir completamente glucosa, maltosa y/o maltotriosa en etanol, para la producción de una bebida fermentada reducida en alcohol. Reivindicación 1: Un método para producir una cerveza fermentada con contenido reducido de alcohol, preferentemente una cerveza sin alcohol, que comprende las etapas de: añadir una levadura fermentativa al mosto para fermentar al menos parcialmente dicho mosto, reteniendo así al menos parte de la glucosa, maltosa y/o maltotriosa que está presente en el mosto, opcionalmente eliminar la levadura del mosto, y reducir el contenido de alcohol de la cerveza así fermentada, produciendo así una cerveza fermentada con bajo contenido de alcohol, preferentemente una cerveza sin alcohol. Reivindicación 18: Uso de una levadura fermentativa seleccionada de Saccharomyces cerevisiae, levadura S. eubayanus y/o un híbrido de las mismas como S. pastorianus, que no es capaz de convertir completamente glucosa, maltosa y/o maltotriosa en etanol, para la producción de un producto de cerveza fermentada con bajo contenido de alcohol, preferentemente una cerveza sin alcohol, lo más preferentemente una cerveza lager sin alcohol.
ARP200102322A 2019-08-16 2020-08-14 Producción de una bebida sin alcohol AR119781A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
NL2023654 2019-08-16

Publications (1)

Publication Number Publication Date
AR119781A1 true AR119781A1 (es) 2022-01-12

Family

ID=68582289

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP200102322A AR119781A1 (es) 2019-08-16 2020-08-14 Producción de una bebida sin alcohol

Country Status (10)

Country Link
US (1) US20230220317A1 (es)
EP (1) EP4013843A1 (es)
JP (1) JP2022546248A (es)
CN (1) CN114144509A (es)
AR (1) AR119781A1 (es)
AU (1) AU2020333379A1 (es)
BR (1) BR112022002671A2 (es)
CA (1) CA3146189A1 (es)
MX (1) MX2022000919A (es)
WO (1) WO2021034191A1 (es)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA3148481A1 (en) * 2019-08-30 2021-03-04 Marc Serra COLOMER Yeast for preparing beverages without phenolic off-flavors
WO2023030698A1 (en) * 2021-09-02 2023-03-09 Chr. Hansen A/S Low-alcohol or alcohol-free beverage obtained with maltose-negative yeast and subsequent dealcoholization
CN115927021B (zh) * 2022-07-06 2024-06-21 中粮集团有限公司 酿酒酵母、发酵菌剂及它们的应用

Family Cites Families (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BE717847A (es) 1967-07-10 1968-12-16
DE2145298A1 (de) 1971-09-10 1973-03-22 Siegfried Beissner Verfahren zur herstellung von trokkenbier und dessen weiterverarbeitung zu genussfaehigem bier
DE2243800C2 (de) 1972-09-04 1974-03-14 Loewenbraeu Muenchen, 8000 Muenchen Verfahren zum Herstellen von alkoholreduziertem Bier
DE2339206A1 (de) 1973-07-31 1975-03-06 Loewenbraeu Muenchen Verfahren zur herstellung von alkoholreduziertem wein, schaumwein oder weinaehnlichen getraenken
DE2413236A1 (de) 1974-03-19 1975-09-25 Danske Sukkerfab Verfahren zum konzentrieren von traubensaft
US4317217A (en) 1980-08-11 1982-02-23 Motorola, Inc. Tag generator for a same-frequency repeater
DE3804236A1 (de) 1988-02-11 1989-08-24 Gft Ges Fuer Trenntechnik Verfahren zur reduktion des alkoholgehaltes von alkoholischen getraenken
US4970082A (en) * 1989-10-27 1990-11-13 Miller Brewing Company Process for preparing a nonalcoholic (less the 0.5 volume percent alcohol) malt beverage
CA2077584C (en) * 1992-09-04 1995-11-21 Egbert A. Pfisterer Non-alcoholic beer
US20120207909A1 (en) 2009-01-08 2012-08-16 Kirin Beer Kabushiki Kaisha Unfermented beer-flavored malt beverage having reduced unpleasant wort flavor and method for producing the same
EP2385100A1 (en) * 2010-05-07 2011-11-09 Anheuser-Busch InBev S.A. Low alcohol or alcohol free beer and method for producing it
JP5658489B2 (ja) * 2010-06-16 2015-01-28 アサヒビール株式会社 発酵麦芽飲料の製造方法
MX352345B (es) * 2011-09-02 2017-11-22 Chr Hansen As Incremento de sabor de cerveza por una combinacion de levadura pichia y diferentes variedades de lupulo.
PL2964742T3 (pl) * 2013-03-07 2018-05-30 Chr. Hansen A/S Wytwarzanie piwa niskoalkoholowego lub bezalkoholowego z użyciem szczepów drożdży Pichia kluyveri
US11008539B2 (en) * 2015-05-15 2021-05-18 North Carolina State University Methods for the production of fermented beverages and other fermentation products
JP6663195B2 (ja) * 2015-09-16 2020-03-11 サッポロビール株式会社 ビールテイスト飲料、ビールテイスト飲料の製造方法、及びビールテイスト飲料の香気改善方法

Also Published As

Publication number Publication date
CA3146189A1 (en) 2021-02-25
AU2020333379A1 (en) 2022-02-17
EP4013843A1 (en) 2022-06-22
US20230220317A1 (en) 2023-07-13
CN114144509A (zh) 2022-03-04
BR112022002671A2 (pt) 2022-05-03
MX2022000919A (es) 2022-02-22
WO2021034191A1 (en) 2021-02-25
JP2022546248A (ja) 2022-11-04

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