Loading patent…
AssigneeCarlsberg A/S
InventorsClaes Gjermansen, Jorgen Hansen, Pia Francke Johannesen, Mogens Bohl Pedersen, Steen Bech Sorensen
Estimating the term…
Method of preparing a composite yeast fermented beverage such as beer including lager, with predetermined content of flavour compounds, comprising combining separate batches of beverage, of which at least one is a base beverage produced with a yeast strain having reduced or lacking production of one or more flavour compounds or flavour stabilizing compounds. In the method are used yeast strains including S. cerevisiae and S. carlsbergensis which have reduced or lacking production of sulphite, dimethylsulphide, thiols, thioesters, hydrogen sulphide, higher alcohols including isoamyl alcohol and/or alcohol esters.
A genetically modified yeast strain in which all copies of the MET14 gene are inactivated, such that said strain, relative to its parent strain, has a reduced sulfite level or lacks production of sulfite during production of a fermented beverage.
Dependencies are inferred from the claim text.