DK2751250T3 - Forbedring af ølsmag ved en kombination af Pichia-gær og forskellige humlesorter - Google Patents

Forbedring af ølsmag ved en kombination af Pichia-gær og forskellige humlesorter Download PDF

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Publication number
DK2751250T3
DK2751250T3 DK12753493.1T DK12753493T DK2751250T3 DK 2751250 T3 DK2751250 T3 DK 2751250T3 DK 12753493 T DK12753493 T DK 12753493T DK 2751250 T3 DK2751250 T3 DK 2751250T3
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Denmark
Prior art keywords
beer
fermentation
yeast strain
yeast
ethyl
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DK12753493.1T
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English (en)
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Sofie Sarens
Jan Hendrik Swiegers
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Chr Hansen As
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    • 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
    • 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
    • C12C12/00—Processes specially adapted for making special kinds of beer
    • C12C12/04—Beer with low alcohol content
    • 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
    • C12C7/00—Preparation of wort
    • C12C7/20—Boiling the beerwort
    • C12C7/205—Boiling with hops
    • 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
    • C12C7/00—Preparation of wort
    • C12C7/28—After-treatment, e.g. sterilisation
    • C12C7/287—Treating beerwort with hopextract

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

Claims (14)

1. Fremgangsmåde til brygning af øl omfattende følgende trin a) tilvejebringelse af en urt; b) tilsætning af mindst én humlesort til opnåelse af en humleurt; c) fermentering af humleurten med en første gærstamme, hvor den første gærstamme er en Pichia kluyverr, og d) fermentering af humleurten med en anden gærstamme for at opnå en øl, hvor den anden gærstamme tilhører slægten Saccharomyces eller Brettanomy-ces.
2. Fremgangsmåde ifølge krav 1, hvor trin c) og trin d) udføres sekventielt.
3. Fremgangsmåde ifølge krav 2, hvor fermenteringen i trin c) får lov at fortsætte i mindst 12 timer, såsom mindst 24 timer, såsom mindst 36 timer, såsom mindst 48 timer, såsom mindst 60 timer, såsom mindst 72 timer, før fermenteringen startes i trin d).
4. Fremgangsmåde ifølge krav 1, hvor trin c) og trin d) udføres på samme tid ved co-inokulering af den første gærstamme fra trin c) og den anden gærstamme fra trin d).
5. Fremgangsmåde ifølge et hvilket som helst af de foregående krav, hvor trin d)får lov at fortsætte i mindst 24 timer, såsom mindst 36 timer, såsom mindst 48 timer, såsom mindst 72 timer, såsom mindst 96 timer, såsom mindst 120 timer.
6. Fremgangsmåde ifølge et hvilket som helst af de foregående krav, hvor den mindst ene humlesort er valgt fra gruppen bestående af Saaz, Nelson Sauvin, Cascade og Amarillo.
7. Fremgangsmåde ifølge et hvilket som helst af de foregående krav, hvor fermenteringen i trin c) udføres ved mellem ca. 12°C og 28°C.
8. Fremgangsmåde ifølge krav 7, hvor fermenteringen i trin c) udføres ved mellem ca. 20°C og 22°C.
9. Fremgangsmåde ifølge krav 8, hvor Pichia Kluyveri-stammen er valgt fra gruppen bestående af Pichia kluyveri PK-KR1 og Pichia kluyveri PK-KR2 som deponeret den 24. august 2006 hos National Measurement Institute, 541-65 Clarke Street, South Melbourne, Victoria 3205, Australien af University of Auckland, School of Biological Sciences, Auckland 1142, New Zealand, under deponeringsnumrene henholdsvis V06/022711 og V06/022712 og mutanter og varianter deraf.
10. Fremgangsmåde ifølge et hvilket som helst af de foregående krav, hvor den anden gærstamme er valgt fra gruppen bestående af Saccharomyces cerevisiae, Saccharo-myces pastorianus og Brettanomyces bruxellensis.
11. Fremgangsmåde ifølge et hvilket som helst af de foregående krav, hvor øllet er en alkohol med lavt alkoholindhold, reduceret alkoholindhold eller en alkoholfri øl.
12. Fremgangsmåde ifølge et hvilket som helst af de foregående krav, hvor anvendelsen af en Pichia k/uy ve/7-gæ rstam me i trin c) forøger indholdet af mindst én smagsgivende forbindelse, som er valgt fra gruppen bestående af isoamylacetat, isobutylace-tat, ethylpropionat, ethylvalerat, ethyloctanoat og ethyldecanoat, med mindst 50%.
13. Fremgangsmåde ifølge et hvilket som helst af de foregående krav, hvor anvendelsen af en Pichia kluyveri-gærstamme i trin c) forøger indholdet af thiol-3-mercapto-hexylacetat med mindst 10%.
14. Fremgangsmåde ifølge et hvilket som helst af de foregående krav, hvor, når den i det mindste ene humlesort i trin b) er en hvilken som helst sort valgt fra gruppen bestående af Ahtanum, Amarillo, Apollo, Cascade, Centennial, Chinook, Citra, Cluster, Columbus, Crystal, Eroica, Galena, Glacier, Greenburg, Horizon, Liberty, Millenium, Mount Hood, Mount Rainier, Newport, Nugget, Palisade, Santiam, Simcoe, Sterling, Summit, Tomahawk, Ultra, Vanguard, Warrior, Willamette, Zeus, Admiral, Brewer's Gold, Bullion, Challenger, First Gold, Fuggles, Goldings, Herald, Northdown, Northern Brewer, Phoenix, Pilot, Pioneer, Progress, Target, Whitbread Golding Variety (WGV), Hallertau, Hersbrucker, Saaz, Tettnang, Spalt, Feux-Coeur Francais, Galaxy, Green Bullet, Motueka, Nelson Sauvin, Pacific Gem, Pacific Jade, Pacifica, Pride of Ring-wood, Riwaka, Southern Cross, Lublin, Magnum, Perle, Polnischer Lublin, Saphir, Sa-tus, Select, Strisselspalt, Styrian Goldings, Tardif de Bourgogne, Tradition, Bravo, Calypso, Chelan, Comet, El Dorado, San Juan Ruby Red, Satus, Sonnet Golding, Super Galena, Tillicum, Bramling Cross, Pilgrim, Hallertauer Herkules, Hallertauer Magnum, Hallertauer Taurus, Merkur, Opal, Smaragd, Halleratau Aroma, Kohatu, Rakau, Stella, Sticklebract, Summer Saaz, Super Alpha, Super Pride, Topaz, Wai-iti, Bor, Junga, Ma-rynka, Premiant, Sladek, Styrian Atlas, Styrian Aurora, Styrian Bobek, Styrian Celeia, Sybilla og Sorachi Ace, vil anvendelsen af Pichia k/uyve/7-gærstammen i trin c) resultere i en smagsprofil af niveauer af de smagsgivende forbindelser isoamylacetat, isobu-tylacetat, ethylpropionat og ethylvalerat, som er forskellig fra en smagsprofil, der er resultatet af anvendelsen af Pichia /c/i/yven-gærstammen i trin c), når humlesorten i trin b) er en hvilken som helst anden sort, som er valgt fra gruppen Ahtanum, Amarillo, Apollo, Cascade, Centennial, Chinook, Citra, Cluster, Columbus, Crystal, Eroica, Galena, Glacier, Greenburg, Horizon, Liberty, Millenium, Mount Hood, Mount Rainier, Newport, Nugget, Palisade, Santiam, Simcoe, Sterling, Summit, Tomahawk, Ultra, Vanguard, Warrior, Willamette, Zeus, Admiral, Brewer's Gold, Bullion, Challenger, First Gold, Fuggles, Goldings, Herald, Northdown, Northern Brewer, Phoenix, Pilot, Pioneer, Progress, Target, Whitbread Golding Variety (WGV), Hallertau, Hersbrucker, Saaz, Tettnang, Spalt, Feux-Coeur Francais, Galaxy, Green Bullet, Motueka, Nelson Sauvin, Pacific Gem, Pacific Jade, Pacifica, Pride of Ringwood, Riwaka, Southern Cross, Lublin, Magnum, Perle, Polnischer Lublin, Saphir, Satus, Select, Strisselspalt, Styrian Goldings, Tardif de Bourgogne, Tradition, Bravo, Calypso, Chelan, Comet, El Dorado, San Juan Ruby Red, Satus, Sonnet Golding, Super Galena, Tillicum, Bramling Cross, Pilgrim, Hallertauer Herkules, Hallertauer Magnum, Hallertauer Taurus, Merkur, Opal, Smaragd, Halleratau Aroma, Kohatu, Rakau, Stella, Sticklebract, Summer Saaz, Super Alpha, Super Pride, Topaz, Wai-iti, Bor, Junga, Marynka, Premiant, Sladek, Styrian Atlas, Styrian Aurora, Styrian Bobek, Styrian Celeia, Sybilla og Sorachi Ace.
DK12753493.1T 2011-09-02 2012-09-03 Forbedring af ølsmag ved en kombination af Pichia-gær og forskellige humlesorter DK2751250T3 (da)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP11179862 2011-09-02
PCT/EP2012/067076 WO2013030398A1 (en) 2011-09-02 2012-09-03 Enhancement of beer flavor by a combination of pichia yeast and different hop varieties

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DK2751250T3 true DK2751250T3 (da) 2018-04-30

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US (2) US20140234480A1 (da)
EP (1) EP2751250B1 (da)
JP (1) JP6313208B2 (da)
CN (1) CN103781896A (da)
AU (1) AU2012300785B2 (da)
BR (1) BR112014004375A2 (da)
CA (1) CA2847467C (da)
DK (1) DK2751250T3 (da)
EA (1) EA031400B1 (da)
ES (1) ES2674601T3 (da)
MX (1) MX352345B (da)
PL (1) PL2751250T3 (da)
TR (1) TR201807687T4 (da)
WO (1) WO2013030398A1 (da)

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EP2816102A1 (en) 2013-06-18 2014-12-24 Anheuser-Busch InBev S.A. Method for preparing a fermented beverage and beverage thus produced
JP6329759B2 (ja) * 2013-12-04 2018-05-23 アサヒビール株式会社 ビールテイスト飲料及びその製造方法
WO2015117978A1 (en) * 2014-02-04 2015-08-13 Chr. Hansen A/S Production of cider with pichia kluyveri yeast
JP6420046B2 (ja) * 2014-02-20 2018-11-07 アサヒビール株式会社 発酵麦芽飲料
JP6420047B2 (ja) * 2014-02-20 2018-11-07 アサヒビール株式会社 発酵麦芽飲料
PL3296384T3 (pl) * 2015-05-12 2021-07-12 Suntory Holdings Limited Ekstrakt z chmielu i sposób jego wytwarzania
JP6786232B2 (ja) * 2016-03-17 2020-11-18 キリンホールディングス株式会社 ビールテイスト飲料およびその製造方法
JP6969893B2 (ja) * 2017-04-28 2021-11-24 アサヒビール株式会社 発酵麦芽飲料の製造方法
JP7201769B2 (ja) * 2017-04-28 2023-01-10 アサヒビール株式会社 発酵麦芽飲料の製造方法
CN108929818A (zh) * 2017-05-25 2018-12-04 杭州砖巷文化传播有限公司 一种桂花啤酒的制作工艺
JP7340452B2 (ja) * 2017-09-01 2023-09-07 キリンホールディングス株式会社 米発酵ビールテイスト飲料およびその製法
CN107904058B (zh) * 2017-12-26 2021-05-14 大连工业大学 一种产香酵母和酿酒酵母混合发酵的啤酒的制备方法
KR102056473B1 (ko) * 2018-03-26 2019-12-17 김정하 장미꽃 추출물을 포함하는 맥주의 제조방법
KR102094197B1 (ko) * 2018-07-20 2020-03-27 버드나무양조장 주식회사 메밀 맥주의 제조방법
WO2020035268A1 (en) 2018-08-13 2020-02-20 Chr. Hansen A/S Production of alcohol-free fermented vegetable juice with pichia kluyveri yeast
WO2020055234A1 (en) * 2018-09-10 2020-03-19 Heineken Supply Chain B.V. Low-alcohol beer with reduced wort flavor
CN109135984A (zh) * 2018-09-27 2019-01-04 天津科技大学 一种蜂蜜艾尔精酿啤酒生产方法
MX2022000919A (es) * 2019-08-16 2022-02-22 Heineken Supply Chain Bv Produccion de una bebida sin alcohol.
JP2023530993A (ja) * 2020-06-24 2023-07-20 ソシエテ・デ・プロデュイ・ネスレ・エス・アー 発酵飲料組成物
AU2021299960A1 (en) 2020-06-30 2023-01-19 Chr. Hansen A/S Production of dairy and dairy anologue products with pichia kluyveri yeast
CN111621429B (zh) * 2020-06-30 2023-05-26 太原师范学院 一株高产酯毛榛毕赤酵母及其在木枣果酒发酵中的应用
CN112812914A (zh) * 2021-02-19 2021-05-18 宁夏农产品质量标准与检测技术研究所(宁夏农产品质量监测中心) 一种基于克鲁维毕赤酵母和酿酒酵母的混菌发酵工艺
WO2023117524A1 (en) * 2021-12-21 2023-06-29 Société des Produits Nestlé S.A. Fermented tea beverage
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Also Published As

Publication number Publication date
EP2751250A1 (en) 2014-07-09
CN103781896A (zh) 2014-05-07
EA201490551A1 (ru) 2014-06-30
JP2014525257A (ja) 2014-09-29
BR112014004375A2 (pt) 2017-03-21
MX352345B (es) 2017-11-22
EP2751250B1 (en) 2018-03-28
US20170183612A1 (en) 2017-06-29
AU2012300785B2 (en) 2017-01-12
WO2013030398A1 (en) 2013-03-07
CA2847467A1 (en) 2013-03-07
NZ620946A (en) 2015-07-31
JP6313208B2 (ja) 2018-04-18
TR201807687T4 (tr) 2018-06-21
AU2012300785A1 (en) 2014-02-27
US20140234480A1 (en) 2014-08-21
PL2751250T3 (pl) 2018-09-28
MX2014002251A (es) 2014-04-30
US10544385B2 (en) 2020-01-28
ES2674601T3 (es) 2018-07-02
EA031400B1 (ru) 2018-12-28
CA2847467C (en) 2018-10-09

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