Production of low-alcohol or alcohol-free beer with <i>Pichia kluyveri </i>yeast strains

摘要

It has unexpectedly been found that a low alcohol or alcohol-free beverage, with a flavor profile very close to a beer of at least 4% (vol/vol) alcohol, can be produced by using Pichia kluyveri yeast strains. In particular, Pichia kluyveri yeast strains only use the glucose in the wort, and have the ability of converting this substrate into a high concentration of specific flavor compounds, which are normally produced by Saccharomyces ssp. yeast strains used for the brewing of beer. In this way the Pichia kluyveri yeast strains can be used to produce either a low alcohol or alcohol-free beverage, depending on the glucose levels in the wort. The main flavor compounds produced by Pichia kluyveri in the fermentation of wort are isoamyl acetate, isoamyl alcohol, ethyl butyrate, ethyl hexanoate and ethyl octanoate.

主权项

1. A method of preparing a non-alcoholic beverage comprising:
fermenting wort with a Pichia kluyveri yeast strain that ferments glucose but not maltose and maltotriose to thereby obtain a non-alcoholic beverage, wherein the only yeast species used to prepare the beverage is Pichia kluyveri that ferments glucose but not maltose and maltotriose, wherein the method does not include a step of physically removing alcohol from the beverage, and wherein the non-alcoholic beverage has no more than 0.5% v/v alcohol and has an isoamyl acetate concentration of at least 0.5 mg/L.