YEAST FOR PREPARING BEVERAGES WITHOUT PHENOLIC OFF-FLAVORS

The invention relates to yeast strains with useful characteristics, including not being capable of producing phenolic off-flavors and/or not capable of utilizing maltose or which has limited ability to utilize maltose. Also provided is methods of producing cereal based beverages without phenolic off...

Full description

Saved in:
Bibliographic Details
Main Authors SOLODOVNIKOVA, Natalia, Y, FÖRSTER, Jochen, GOJKOVIC, Zoran, FENNESSY, Ross, COLOMER, Marc, Serra
Format Patent
LanguageEnglish
French
German
Published 06.07.2022
Subjects
BEER
BIOCHEMISTRY
BREWING OF BEER
CHEMISTRY
ENZYMOLOGY
METALLURGY
MICROBIOLOGY
MUTATION OR GENETIC ENGINEERING
PROCESSES USING MICROORGANISMS
SPIRITS
VINEGAR
WINE
Online AccessGet full text

Cover

More Information
Summary:The invention relates to yeast strains with useful characteristics, including not being capable of producing phenolic off-flavors and/or not capable of utilizing maltose or which has limited ability to utilize maltose. Also provided is methods of producing cereal based beverages without phenolic off-flavors and/or a low alcohol or a non-alcoholic malt and/or cereal based beverage, as well as beverages produced by these methods.
Bibliography:Application Number: EP20200764971