Production of an alcohol-free beverage
AssigneeHeineken Supply Chain B.V.
InventorNiels Gerard Adriaan Kuijpers
Life of this patent
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Abstract
The invention relates to methods of producing an alcohol-reduced fermented beverage, and to a resulting alcohol-reduced fermented beverage. The invention further relates to an use of a fermentative yeast that is not capable of completely converting glucose, maltose and/or maltotriose into ethanol, for the production of an alcohol-reduced fermented beverage.
Claims17
A method of producing an alcohol-reduced fermented beer product, comprising:
- providing a wort comprising maltotriose, sucrose and maltose;
- adding a fermentative yeast into the wort, wherein the fermentative yeast comprises a hexose-transport deficient Saccharomyces cerevisiae yeast strain, whereby the fermentative yeast is not capable of converting maltotriose into ethanol;
- at least partially fermenting said wort to obtain a fermented beer, thereby retaining the maltotriose that was present in the wort, and comprising less than 0.1 g/l of sucrose and 0.1 g/l of maltose,
- optionally removing the yeast from the wort, and
- reducing alcohol content of the fermented beer, thereby producing an alcohol-reduced fermented beer product.
An alcohol-reduced fermented beer product that is produced by fermenting a starting wort comprising maltotriose, sucrose and maltose and a hexose-transport deficient Saccharomyces cerevisiae yeast strain, wherein the maltotriose that was present in the starting wort is not fermented, wherein the sucrose and maltose that was present in the starting wort is fermented, and wherein the alcohol-reduced fermented beer comprises less than 0.1 g/l of sucrose and 0.1 g/l of maltose.
Dependencies are inferred from the claim text.