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1. WO2022002960 - LOW DIACETYL YEAST

Publication Number WO/2022/002960
Publication Date 06.01.2022
International Application No. PCT/EP2021/067882
International Filing Date 29.06.2021
IPC
C12C 12/00 2006.1
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
CBEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
12Processes specially adapted for making special kinds of beer
C12R 1/86 2006.1
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
RINDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C-C12Q75
1Microorganisms
645Fungi
85Saccharomyces
86Saccharomyces carlsbergensis
Applicants
  • CARLSBERG A/S [DK]/[DK]
Inventors
  • LENGELER, Klaus
  • KATZ, Michael
  • FÖRSTER, Jochen
  • FENNESSY, Ross
  • GJERMANSEN, Claes
  • CHAILYAN, Anna
Agents
  • HØIBERG P/S
Priority Data
20183134.430.06.2020EP
Publication Language English (en)
Filing Language English (EN)
Designated States
Title
(EN) LOW DIACETYL YEAST
(FR) LEVURE À FAIBLE TENEUR EN DIACÉTYLE
Abstract
(EN) The present invention relates to yeast strains of the species Saccharomyces pastorianus with the useful characteristic of producing low levels of diacetyl during fermentation. Also provided are methods of producing a malt and/or cereal based beverage with these strains, as well as beverages produced by this method.
(FR) La présente invention concerne des souches de levure de l'espèce Saccharomyces pastorianus présentant la caractéristique utile de produire de faibles niveaux de diacétyle pendant la fermentation. L'invention concerne également des procédés de production d'une boisson à base de malt et/ou de céréales à l'aide de ces souches, ainsi que des boissons produites par ce procédé.
Latest bibliographic data on file with the International Bureau