AR119781A1 - Producción de una bebida sin alcohol - Google Patents
Producción de una bebida sin alcoholInfo
- 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
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)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Non-Alcoholic Beverages (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.
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 (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20220052986A (ko) * | 2019-08-30 | 2022-04-28 | 칼스버그 에이/에스 | 페놀성 이취(off-flavor)가 없는 음료 제조용 효모 |
JP2024530339A (ja) * | 2021-09-02 | 2024-08-16 | セーホーエル.ハンセン アクティーゼルスカブ | マルトース陰性酵母とその後の脱アルコール化を用いて得られる低アルコール又はノンアルコール飲料 |
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 |
WO2024180164A1 (en) * | 2023-03-01 | 2024-09-06 | Carlsberg A/S | Low diacetyl yeast progeny strains |
Family Cites Families (16)
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 |
JP4819182B2 (ja) | 2009-01-08 | 2011-11-24 | 麒麟麦酒株式会社 | 不快な麦汁フレーバーが低減された未発酵のビール風味麦芽飲料およびその製造方法 |
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 |
US20140234480A1 (en) * | 2011-09-02 | 2014-08-21 | Chr. Hansen A/S | Enhancement of beer flavor by a combination of pichia yeast and different hop varieties |
PL2964742T3 (pl) * | 2013-03-07 | 2018-05-30 | Chr. Hansen A/S | Wytwarzanie piwa niskoalkoholowego lub bezalkoholowego z użyciem szczepów drożdży Pichia kluyveri |
WO2016187021A1 (en) * | 2015-05-15 | 2016-11-24 | 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 |
-
2020
- 2020-08-14 WO PCT/NL2020/050514 patent/WO2021034191A1/en unknown
- 2020-08-14 CN CN202080051248.4A patent/CN114144509A/zh active Pending
- 2020-08-14 AU AU2020333379A patent/AU2020333379A1/en active Pending
- 2020-08-14 AR ARP200102322A patent/AR119781A1/es unknown
- 2020-08-14 BR BR112022002671A patent/BR112022002671A2/pt unknown
- 2020-08-14 JP JP2022509678A patent/JP2022546248A/ja active Pending
- 2020-08-14 US US17/635,160 patent/US20230220317A1/en active Pending
- 2020-08-14 CA CA3146189A patent/CA3146189A1/en active Pending
- 2020-08-14 EP EP20760571.8A patent/EP4013843A1/en active Pending
- 2020-08-14 MX MX2022000919A patent/MX2022000919A/es unknown
Also Published As
Publication number | Publication date |
---|---|
MX2022000919A (es) | 2022-02-22 |
EP4013843A1 (en) | 2022-06-22 |
WO2021034191A1 (en) | 2021-02-25 |
JP2022546248A (ja) | 2022-11-04 |
AU2020333379A1 (en) | 2022-02-17 |
US20230220317A1 (en) | 2023-07-13 |
CN114144509A (zh) | 2022-03-04 |
BR112022002671A2 (pt) | 2022-05-03 |
CA3146189A1 (en) | 2021-02-25 |
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