PL2751250T3 - Wzmocnienie smaku piwa przy użyciu kombinacji drożdży Pichia i różnych odmian chmielu - Google Patents
Wzmocnienie smaku piwa przy użyciu kombinacji drożdży Pichia i różnych odmian chmieluInfo
- Publication number
- PL2751250T3 PL2751250T3 PL12753493T PL12753493T PL2751250T3 PL 2751250 T3 PL2751250 T3 PL 2751250T3 PL 12753493 T PL12753493 T PL 12753493T PL 12753493 T PL12753493 T PL 12753493T PL 2751250 T3 PL2751250 T3 PL 2751250T3
- Authority
- PL
- Poland
- Prior art keywords
- enhancement
- combination
- pichia yeast
- beer flavor
- different hop
- Prior art date
Links
- 244000025221 Humulus lupulus Species 0.000 title 1
- 241000235648 Pichia Species 0.000 title 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 title 1
- 235000013405 beer Nutrition 0.000 title 1
- 239000000796 flavoring agent Substances 0.000 title 1
- 235000019634 flavors Nutrition 0.000 title 1
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
- Organic Chemistry (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Genetics & Genomics (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Health & Medical Sciences (AREA)
- Wood Science & Technology (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)
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP11179862 | 2011-09-02 | ||
| EP12753493.1A EP2751250B1 (en) | 2011-09-02 | 2012-09-03 | Enhancement of beer flavor by a combination of pichia yeast and different hop varieties |
| 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 (1)
| Publication Number | Publication Date |
|---|---|
| PL2751250T3 true PL2751250T3 (pl) | 2018-09-28 |
Family
ID=46763100
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PL12753493T PL2751250T3 (pl) | 2011-09-02 | 2012-09-03 | Wzmocnienie smaku piwa przy użyciu kombinacji drożdży Pichia i różnych odmian chmielu |
Country Status (14)
| Country | Link |
|---|---|
| US (2) | US20140234480A1 (pl) |
| EP (1) | EP2751250B1 (pl) |
| JP (1) | JP6313208B2 (pl) |
| CN (1) | CN103781896A (pl) |
| AU (1) | AU2012300785B2 (pl) |
| BR (1) | BR112014004375A2 (pl) |
| CA (1) | CA2847467C (pl) |
| DK (1) | DK2751250T3 (pl) |
| EA (1) | EA031400B1 (pl) |
| ES (1) | ES2674601T3 (pl) |
| MX (1) | MX352345B (pl) |
| PL (1) | PL2751250T3 (pl) |
| TR (1) | TR201807687T4 (pl) |
| WO (1) | WO2013030398A1 (pl) |
Families Citing this family (32)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2964742B1 (en) * | 2013-03-07 | 2017-12-13 | Chr. Hansen A/S | Production of low-alcohol or alcohol-free beer with pichia kluyveri yeast strains |
| 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 |
| NZ721363A (en) * | 2014-02-04 | 2022-08-26 | Chr Hansen As | Production of cider with pichia kluyveri yeast |
| JP6420047B2 (ja) * | 2014-02-20 | 2018-11-07 | アサヒビール株式会社 | 発酵麦芽飲料 |
| JP6420046B2 (ja) * | 2014-02-20 | 2018-11-07 | アサヒビール株式会社 | 発酵麦芽飲料 |
| EP3296384B1 (en) * | 2015-05-12 | 2021-01-13 | Suntory Holdings Limited | Hop extract and method for producing same |
| 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 |
| WO2019045029A1 (ja) * | 2017-09-01 | 2019-03-07 | キリン株式会社 | 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 |
| BR112021002601A2 (pt) | 2018-08-13 | 2021-05-11 | Chr. Hansen A/S | produção de suco de vegetais fermentado livre de álcool com levedura de pichia kluyveri. |
| AU2018441170B2 (en) * | 2018-09-10 | 2024-09-19 | Heineken Supply Chain B.V. | Low-alcohol beer with reduced wort flavor |
| BR112021004155B1 (pt) * | 2018-09-10 | 2024-02-15 | Heineken Supply Chain B.V. | Processo para produzir uma cerveja fermentada não alcoólica e cerveja fermentada não alcoólica |
| 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 |
| WO2020157891A1 (ja) * | 2019-01-31 | 2020-08-06 | サントリーホールディングス株式会社 | ビールテイスト飲料 |
| EP4013843A1 (en) * | 2019-08-16 | 2022-06-22 | Heineken Supply Chain B.V. | Production of an alcohol-free beverage |
| US12264301B2 (en) | 2019-11-08 | 2025-04-01 | Coors Brewing Company | Method of brewing non-alcoholic beer |
| JP7777552B2 (ja) * | 2020-06-24 | 2025-11-28 | ソシエテ・デ・プロデュイ・ネスレ・エス・アー | 発酵飲料組成物 |
| 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 |
| WO2022003012A1 (en) | 2020-06-30 | 2022-01-06 | Chr. Hansen A/S | Production of dairy and dairy anologue products with pichia kluyveri yeast |
| 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 |
| JP7828728B2 (ja) * | 2021-05-21 | 2026-03-12 | 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味向上方法 |
| KR102673677B1 (ko) * | 2021-09-29 | 2024-06-10 | 하이트진로 주식회사 | 이소아밀 아세테이트 생성능이 우수한 사카로마이세스 파스토리아누스 hy2 |
| KR102698540B1 (ko) * | 2021-11-08 | 2024-08-22 | 농업회사법인 (주)헴프앤알바이오 | 항산화，항당뇨 및 항혈전 활성이 우수한 대마 맥주 및 이의 제조 방법 |
| JP2024544371A (ja) * | 2021-12-21 | 2024-11-29 | ソシエテ・デ・プロデュイ・ネスレ・エス・アー | 発酵茶飲料 |
| AU2023296626A1 (en) * | 2022-06-30 | 2025-01-02 | Chr. Hansen A/S | Inhibition of saccharomyces by pichia kluyveri |
| KR102956238B1 (ko) * | 2023-07-10 | 2026-04-24 | 주식회사 속초맥주 | 과일 퓨레가 첨가된 맥주 제조 방법 |
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 |
| JP3824326B2 (ja) * | 1995-02-17 | 2006-09-20 | サントリー株式会社 | ビールの製造法 |
| 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. |
| 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 |
| 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 |
-
2012
- 2012-09-03 CA CA2847467A patent/CA2847467C/en active Active
- 2012-09-03 BR BR112014004375A patent/BR112014004375A2/pt not_active Application Discontinuation
- 2012-09-03 DK DK12753493.1T patent/DK2751250T3/en active
- 2012-09-03 ES ES12753493.1T patent/ES2674601T3/es active Active
- 2012-09-03 TR TR2018/07687T patent/TR201807687T4/tr unknown
- 2012-09-03 CN CN201280042813.6A patent/CN103781896A/zh active Pending
- 2012-09-03 JP JP2014527691A patent/JP6313208B2/ja active Active
- 2012-09-03 EA EA201490551A patent/EA031400B1/ru not_active IP Right Cessation
- 2012-09-03 EP EP12753493.1A patent/EP2751250B1/en active Active
- 2012-09-03 PL PL12753493T patent/PL2751250T3/pl unknown
- 2012-09-03 US US14/241,761 patent/US20140234480A1/en not_active Abandoned
- 2012-09-03 AU AU2012300785A patent/AU2012300785B2/en active Active
- 2012-09-03 WO PCT/EP2012/067076 patent/WO2013030398A1/en not_active Ceased
- 2012-09-03 MX MX2014002251A patent/MX352345B/es active IP Right Grant
-
2016
- 2016-11-10 US US15/348,576 patent/US10544385B2/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| JP6313208B2 (ja) | 2018-04-18 |
| DK2751250T3 (en) | 2018-04-30 |
| NZ620946A (en) | 2015-07-31 |
| CN103781896A (zh) | 2014-05-07 |
| AU2012300785A1 (en) | 2014-02-27 |
| CA2847467A1 (en) | 2013-03-07 |
| ES2674601T3 (es) | 2018-07-02 |
| TR201807687T4 (tr) | 2018-06-21 |
| BR112014004375A2 (pt) | 2017-03-21 |
| EP2751250B1 (en) | 2018-03-28 |
| US20170183612A1 (en) | 2017-06-29 |
| US20140234480A1 (en) | 2014-08-21 |
| MX2014002251A (es) | 2014-04-30 |
| AU2012300785B2 (en) | 2017-01-12 |
| WO2013030398A1 (en) | 2013-03-07 |
| MX352345B (es) | 2017-11-22 |
| EA031400B1 (ru) | 2018-12-28 |
| EP2751250A1 (en) | 2014-07-09 |
| US10544385B2 (en) | 2020-01-28 |
| EA201490551A1 (ru) | 2014-06-30 |
| JP2014525257A (ja) | 2014-09-29 |
| CA2847467C (en) | 2018-10-09 |
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