MX2014002251A - Incremento de sabor de cerveza por una combinacion de levadura pichia y diferentes variedades de lupulo. - Google Patents
Incremento de sabor de cerveza por una combinacion de levadura pichia y diferentes variedades de lupulo.Info
- Publication number
- MX2014002251A MX2014002251A MX2014002251A MX2014002251A MX2014002251A MX 2014002251 A MX2014002251 A MX 2014002251A MX 2014002251 A MX2014002251 A MX 2014002251A MX 2014002251 A MX2014002251 A MX 2014002251A MX 2014002251 A MX2014002251 A MX 2014002251A
- Authority
- MX
- Mexico
- Prior art keywords
- beer
- pichia spp
- yeast
- ethyl
- strains
- 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
- 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
Landscapes
- 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)
Abstract
Se encuentra inesperadamente que las cepas Pichia spp. tienen propiedades ventajosas útiles en el proceso de fermentación de cerveza. En particular, cepas de levadura Pichia spp. pueden ser combinadas con cepas de levadura de cerveza normales y diferentes variedades de lúpulo en un proceso de fermentación para producir efectos sinergísticos - es decir, la producción incrementada de ésteres en el producto de fermentación. Más específicamente, la levadura puede ser usada para producir niveles incrementados de acetato de isoamilo, acetato de isobutilo, propionato de etilo, valerato de etilo, butirato de etilo, decanoato de etilo y octanoato de etilo en cerveza. Además, la cepa Pichia spp. interactúa en forma diferente con diferentes variedades lúpulo, de tal forma que el perfil de sabor de cerveza pueda ser ajustado por usar diferentes combinaciones de cepas de Pichia spp. y lúpulos. La presente invención se relaciona a un método para fermentar cerveza usando cepa de levadura de Pichia spp. y por lo menos una variedad de lúpulo, una cerveza obtenible por un método y uso de una cepa de levadura de Pichia spp. de acuerdo con la presente invención.
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 |
Publications (2)
Publication Number | Publication Date |
---|---|
MX2014002251A true MX2014002251A (es) | 2014-04-30 |
MX352345B MX352345B (es) | 2017-11-22 |
Family
ID=46763100
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
MX2014002251A MX352345B (es) | 2011-09-02 | 2012-09-03 | Incremento de sabor de cerveza por una combinacion de levadura pichia y diferentes variedades de lupulo. |
Country Status (14)
Country | Link |
---|---|
US (2) | US20140234480A1 (es) |
EP (1) | EP2751250B1 (es) |
JP (1) | JP6313208B2 (es) |
CN (1) | CN103781896A (es) |
AU (1) | AU2012300785B2 (es) |
BR (1) | BR112014004375A2 (es) |
CA (1) | CA2847467C (es) |
DK (1) | DK2751250T3 (es) |
EA (1) | EA031400B1 (es) |
ES (1) | ES2674601T3 (es) |
MX (1) | MX352345B (es) |
PL (1) | PL2751250T3 (es) |
TR (1) | TR201807687T4 (es) |
WO (1) | WO2013030398A1 (es) |
Families Citing this family (25)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
PL3354717T3 (pl) | 2013-03-07 | 2020-08-24 | Chr. Hansen A/S | Produkcja piwa niskoalkoholowego lub bezalkoholowego z użyciem szczepów drożdży Pichia kluyveri |
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 |
WO2024003160A1 (en) * | 2022-06-30 | 2024-01-04 | Chr. Hansen A/S | Inhibition of saccharomyces by pichia kluyveri |
Family Cites Families (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US288619A (en) * | 1883-11-20 | Johx paul buekhaed and feaoti xovotxy | ||
DD288619A5 (de) * | 1989-10-26 | 1991-04-04 | Veb Wtoez Der Brau- Und Malzindustrie,De | Verfahren zur herstellung von grundstoffen, insbesondere fuer alkoholfreie und alkoholarme getraenke |
DE69623401T2 (de) * | 1995-02-17 | 2003-01-09 | Suntory Ltd Osaka | Bierherstellung |
JP2006197840A (ja) * | 2005-01-20 | 2006-08-03 | Mie Prefecture | サッカロミセス・セレビシェ及びピキア・アノマラを用いたアルコール飲料の製造 |
ES2324508B1 (es) | 2006-12-27 | 2010-05-31 | Consejo Sup. De Invest. Cientificas | Mejora del contenido aromatico de vinos y otras bebidas alcoholicas mediante la utilizacion de microorganismos que, durante la fermentacion, producen monoterpeno sintasas. |
NZ566518A (en) * | 2008-03-07 | 2011-05-27 | Matthew Robert Goddard | Yeast volatile thiol production in mixed ferments |
US8889201B2 (en) * | 2008-08-21 | 2014-11-18 | Pat's Backcountry Beverages, Inc. | Method of making alcohol concentrate |
CN101684475A (zh) * | 2009-06-02 | 2010-03-31 | 厦门大学 | 重组毕赤酵母工程菌的构建及其应用 |
MX337330B (es) | 2009-12-21 | 2016-02-08 | Ct De Investigación Y Asistencia En Tecnología Y Diseño Del Estado De Jalisco A C | Procesos para aumentar la capacidad fermentativa de levaduras no-saccharomyces. |
CN102051290B (zh) * | 2010-09-30 | 2013-06-12 | 山西悦卜林创业投资有限公司 | 红枣啤酒及其酿造方法 |
CN102051289B (zh) * | 2010-09-30 | 2013-01-30 | 山西悦卜林创业投资有限公司 | 红枣营养啤酒 |
-
2012
- 2012-09-03 TR TR2018/07687T patent/TR201807687T4/tr unknown
- 2012-09-03 EA EA201490551A patent/EA031400B1/ru not_active IP Right Cessation
- 2012-09-03 BR BR112014004375A patent/BR112014004375A2/pt not_active Application Discontinuation
- 2012-09-03 CN CN201280042813.6A patent/CN103781896A/zh active Pending
- 2012-09-03 WO PCT/EP2012/067076 patent/WO2013030398A1/en active Application Filing
- 2012-09-03 MX MX2014002251A patent/MX352345B/es active IP Right Grant
- 2012-09-03 JP JP2014527691A patent/JP6313208B2/ja active Active
- 2012-09-03 PL PL12753493T patent/PL2751250T3/pl unknown
- 2012-09-03 CA CA2847467A patent/CA2847467C/en active Active
- 2012-09-03 AU AU2012300785A patent/AU2012300785B2/en active Active
- 2012-09-03 DK DK12753493.1T patent/DK2751250T3/en active
- 2012-09-03 ES ES12753493.1T patent/ES2674601T3/es active Active
- 2012-09-03 EP EP12753493.1A patent/EP2751250B1/en active Active
- 2012-09-03 US US14/241,761 patent/US20140234480A1/en not_active Abandoned
-
2016
- 2016-11-10 US US15/348,576 patent/US10544385B2/en active Active
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 |
DK2751250T3 (en) | 2018-04-30 |
US20140234480A1 (en) | 2014-08-21 |
PL2751250T3 (pl) | 2018-09-28 |
US10544385B2 (en) | 2020-01-28 |
ES2674601T3 (es) | 2018-07-02 |
EA031400B1 (ru) | 2018-12-28 |
CA2847467C (en) | 2018-10-09 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
MX2014002251A (es) | Incremento de sabor de cerveza por una combinacion de levadura pichia y diferentes variedades de lupulo. | |
WO2014135673A3 (en) | Production of low-alcohol or alcohol-free beer with pichia kluyveri yeast strains | |
MX359693B (es) | Proceso mejorado para la manufactura de bebidas alcoholicas y productos producidos por dichos procesos. | |
MX353581B (es) | Procesos para producir productos de fermentacion. | |
MX342256B (es) | Bebidas con sabor a cerveza con espuma estabilizada. | |
MX2015001203A (es) | Enzimas. | |
WO2013105827A3 (ko) | 퓨트레신 생산능이 향상된 재조합 미생물 및 이를 이용하여 퓨트레신을 생산하는 방법 | |
MX2012012522A (es) | Procedimiento para inocular levadura en zumo de frutas. | |
WO2014072208A3 (de) | Verfahren zur gärung von bierwürze und jungbier zu bier | |
WO2011093686A3 (ko) | 쿠메스트롤 생산 방법 및 그에 의해 생산된 쿠메스트롤 | |
WO2014202564A3 (en) | Method for preparing a fermented beverage and beverage thus produced | |
DK2087116T3 (da) | Mutant ILV5-gen og anvendelse deraf | |
WO2012151531A3 (en) | Multistage fractionation process for recalcitrant c5 oligosaccharides | |
WO2013037933A3 (en) | Compositions comprising enzymes with endo - 1, 4 - beta - xylanase activity and enzymes with endo - 1, 3 (4) - beta glucanase activity | |
MX351265B (es) | Metodo para la produccion de una biomasa de microalgas de calidad sensorial optimizada. | |
WO2011045209A3 (en) | Apparatuses and methods for the production of sandwich food items | |
MX2015004735A (es) | Composiciones y metodos para reducir los carbohidratos e incrementar el eritritol en las bebidas. | |
WO2015103001A8 (en) | Expression of a hap transcriptional complex subunit | |
WO2012109119A3 (en) | Process for liquefying starch in the presence of pyridoxamine | |
WO2015101650A3 (fr) | Produit alimentaire et son procédé d'obtention | |
MX2017015364A (es) | Levadura comprimida para inoculacion directa de un substrato de fruta o vegetal. | |
WO2010112216A3 (de) | Mehl aus amaranth und/oder quinoa als ersatzstoff für lebensmittelzusatzstoffe in der lebensmittelherstellung | |
MX2016010031A (es) | Composiciones para producir jarabes de glucosa. | |
WO2013026886A3 (en) | Microorganisms of the species bacteroides xylanisolvens | |
PH12015501380A1 (en) | Method of improving microbiological stability in a still water-based beverage and microbiologically shelf-stable still water-based beverages |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
FG | Grant or registration |