Enhancement of beer flavor by a combination of Pichia yeast and different hop varieties
US10544385B2 · kind B2 · utility
Assignee
Inventors
Key dates
| Filing date | Nov 10, 2016 |
| Grant date | Jan 28, 2020 |
| Priority date | — |
| Expiry date | Apr 28, 2037 |
Classification
- Technology area (CPC C)Chemistry; Metallurgy
- CPC primaryC12C12/04
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
It has unexpectedly been found that Pichia spp. strains have advantageous properties useful in the beer fermentation process. In particular, Pichia spp. yeast strains can be combined with normal beer yeast strains and different hop varieties in a fermentation process to produce synergistic effects—namely, the increased production of esters in the fermentation product. More specifically, the yeast can be used to produce increased levels of isoamyl acetate, isobutyl acetate, ethyl propionate, ethyl valerate, ethyl butyrate, ethyl decanoate and ethyl octanoate in beer. In addition, the Pichia spp. strain interacts differently with different hop varieties, so the flavor profile of beer can be tuned by using different combinations of Pichia spp. strains and hops. The present invention relates to a method of brewing beer using a Pichia spp. yeast strain and at least one hop variety, a beer obtainable by such a method and use of a Pichia spp. yeast strain according to the present invention.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.