Method of producing a composite fermented beverage using genetically modified yeast strains

US6326184A · kind A · utility

Assignee

• Carlsberg A/S · DK

Inventors

• Claes Gjermansen · Nivå, DK
• Jorgen Hansen · Copenhagen, DK
• Pia Francke Johannesen · Skovlunde, DK
• Mogens Pedersen · Marstal, DK
• Steen Bech Sorensen · Solrød Strand, DK

Key dates

• Filing date: Sep 15, 1998
• Grant date: Dec 4, 2001
• Expiry date: Sep 15, 2018

Classification

• Technology area (CPC C): Chemistry; Metallurgy
• CPC primary: C12R2001/865
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

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.