Production of a low-alcohol fruit beverage
US10647951B2 · kind B2 · utility
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9Claims
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Assignee
Inventors
Key dates
| Filing date | Jan 21, 2015 |
| Grant date | May 12, 2020 |
| Priority date | — |
| Expiry date | Jun 28, 2035 |
Classification
- Technology area (CPC C)Chemistry; Metallurgy
- CPC primaryC12R2001/25
- WIPO fieldBiotechnology
- WIPO sectorChemistry
Abstract
The present invention relates to the production of fermented fruit beverages, such as wine and cider, with a reduced level of alcohol. Specifically, the present invention is directed to a method for producing a beverage with a reduced content of alcohol comprising using reverse inoculation or co-inoculation of homofermentative or facultative heterofermentative lactic acid bacterium strain and a yeast strain.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.