BR112022002671A2 - Produção de uma bebida sem álcool - Google Patents
Produção de uma bebida sem álcoolInfo
- Publication number
- BR112022002671A2 BR112022002671A2 BR112022002671A BR112022002671A BR112022002671A2 BR 112022002671 A2 BR112022002671 A2 BR 112022002671A2 BR 112022002671 A BR112022002671 A BR 112022002671A BR 112022002671 A BR112022002671 A BR 112022002671A BR 112022002671 A2 BR112022002671 A2 BR 112022002671A2
- Authority
- BR
- Brazil
- Prior art keywords
- production
- low
- alcoholic drink
- fermented beverage
- alcohol fermented
- 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)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
produção de uma bebida sem álcool. a invenção se refere a métodos de produção de uma bebida fermentada com baixo teor de álcool e a uma bebida fermentada com baixo teor de álcool resultante. a invenção se refere ainda à utilização de uma levedura fermentativa que não é capaz de converter completamente glicose, maltose e/ou maltotriose em etanol para a produção de uma bebida fermentada com baixo teor de álcool.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
NL2023654 | 2019-08-16 | ||
PCT/NL2020/050514 WO2021034191A1 (en) | 2019-08-16 | 2020-08-14 | Production of an alcohol-free beverage |
Publications (1)
Publication Number | Publication Date |
---|---|
BR112022002671A2 true BR112022002671A2 (pt) | 2022-05-03 |
Family
ID=68582289
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
BR112022002671A BR112022002671A2 (pt) | 2019-08-16 | 2020-08-14 | Produção de uma bebida sem álcool |
Country Status (10)
Country | Link |
---|---|
US (1) | US20230220317A1 (pt) |
EP (1) | EP4013843A1 (pt) |
JP (1) | JP2022546248A (pt) |
CN (1) | CN114144509A (pt) |
AR (1) | AR119781A1 (pt) |
AU (1) | AU2020333379A1 (pt) |
BR (1) | BR112022002671A2 (pt) |
CA (1) | CA3146189A1 (pt) |
MX (1) | MX2022000919A (pt) |
WO (1) | WO2021034191A1 (pt) |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN114616314A (zh) * | 2019-08-30 | 2022-06-10 | 嘉士伯有限公司 | 用于制备不具有酚类异味的饮料的酵母 |
CA3230381A1 (en) * | 2021-09-02 | 2023-03-09 | Simon CARLSEN | Low-alcohol or alcohol-free beverage obtained with maltose-negative yeast and subsequent dealcoholization |
CN115927021A (zh) * | 2022-07-06 | 2023-04-07 | 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)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
BE717847A (pt) | 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 |
JP6313208B2 (ja) * | 2011-09-02 | 2018-04-18 | セーホーエル.ハンセン アクティーゼルスカブ | ピキア属酵母と様々なホップ品種群の組み合わせによるビールの風味向上 |
EP3354717B1 (en) * | 2013-03-07 | 2020-02-26 | Chr. Hansen A/S | Production of low-alcohol or alcohol-free beer with pichia kluyveri yeast strains |
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 JP JP2022509678A patent/JP2022546248A/ja active Pending
- 2020-08-14 AR ARP200102322A patent/AR119781A1/es unknown
- 2020-08-14 US US17/635,160 patent/US20230220317A1/en active Pending
- 2020-08-14 EP EP20760571.8A patent/EP4013843A1/en active Pending
- 2020-08-14 CA CA3146189A patent/CA3146189A1/en active Pending
- 2020-08-14 WO PCT/NL2020/050514 patent/WO2021034191A1/en unknown
- 2020-08-14 AU AU2020333379A patent/AU2020333379A1/en active Pending
- 2020-08-14 MX MX2022000919A patent/MX2022000919A/es unknown
- 2020-08-14 BR BR112022002671A patent/BR112022002671A2/pt unknown
- 2020-08-14 CN CN202080051248.4A patent/CN114144509A/zh active Pending
Also Published As
Publication number | Publication date |
---|---|
MX2022000919A (es) | 2022-02-22 |
AR119781A1 (es) | 2022-01-12 |
WO2021034191A1 (en) | 2021-02-25 |
AU2020333379A1 (en) | 2022-02-17 |
US20230220317A1 (en) | 2023-07-13 |
JP2022546248A (ja) | 2022-11-04 |
CA3146189A1 (en) | 2021-02-25 |
CN114144509A (zh) | 2022-03-04 |
EP4013843A1 (en) | 2022-06-22 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
BR112022002671A2 (pt) | Produção de uma bebida sem álcool | |
BR112015021810A2 (pt) | produção de cerveja com baixo teor de álcool ou sem álcool com fios de levedura pichia kluyveri | |
WO2015110484A3 (en) | Production of a low-alcohol fruit beverage | |
WO2010023551A3 (en) | Production of squalene from hyper-producing yeasts | |
WO2007048450A8 (de) | Verbesserte bierherstellung | |
AR090949A1 (es) | METODO DE USAR a-AMILASA DE ASPERGILLUS CLAVATUS PARA LA SACARIFICACION | |
WO2010068921A3 (en) | Biosynthesis of commodity chemicals | |
UA107792C2 (en) | Smoothing method of for the production of kvass wort | |
MX2021003438A (es) | Mutantes del metabolismo de maltotriosa de saccharomyces eubayanus. | |
NZ718559A (en) | Vertical palate wine making process | |
AR092112A1 (es) | METODO DE USAR a-AMILASA DE ASPERGILLUS CLAVATUS Y PULULANASA PARA LA SACARIFICACION | |
WO2011000883A3 (en) | A method for producing a fermented milk product | |
MX2022007999A (es) | Streptococcus thermophilus negativo a sacarosa para su uso en la preparación de productos fermentados. | |
WO2013034613A3 (de) | Verfahren zur herstellung eines getränks oder einer getränkebase | |
WO2007035730A3 (en) | Process of producing a fermentation product | |
WO2020075986A3 (ko) | 알코올 생성이 억제된 재조합 내산성 효모 및 이를 이용한 젖산의 제조방법 | |
BR112019007017A2 (pt) | inibidor de crescimento bacteriano, fúngico e de levedura contendo alulose | |
MX2021000112A (es) | Procesos para producir productos de fermentacion. | |
WO2009017161A1 (ja) | 炎症性サイトカインの抑制剤 | |
WO2021226074A3 (en) | Detecting melanoma | |
BR112023005037A2 (pt) | Método para preparar uma cerveja e cerveja | |
BR112018005586A2 (pt) | Cepas de levedura para bebidas fermentadas e particularmente para vinho | |
MX2022016582A (es) | Levadura de bajo contenido de acetilo. | |
BR112022003544A2 (pt) | Levedura para preparar bebidas sem aromas fenólicos | |
CA3155756A1 (en) | Fermented whey beverage and method of making the same |