Lanzatech New Zealand Limited

Pernod Ricard

Frank Benkwitz

Christophe Daniel Mihalcea

Alice Marie Havill

Audrey Joyce Dorsey

William James Marfell

Michael Johannes Harsch

Andrew Frost

This invention relates generally to method for producing products, particularly alcohols, by microbial fermentation. In particular, the invention relates to methods for increasing the efficiency of the fermentation, by providing a method for treating the used fermentation broth to produce a treated permeate which is then passed back to the bioreactor. The invention provides a method whereby at least one treatment step used to treat the permeated, produces a gaseous product which is then used in one or more stages of the fermentation process.

Fermentation process

The invention concerns a method of producing an alcoholic beverage by fermentation having flavor and taste of passion fruit and grapefruit, characterized in that it comprises the following steps: providing a gas stream containing hydrogen sulfide, bubbling the gas stream containing hydrogen sulfide into a grape juice and/or grape juice derived fractions prior to yeast inoculation, and/or during fermentation. The alcoholic beverage obtainable by the method can be chosen from the group constituted by wines, beers and spirits. Most preferably, the alcoholic beverage is a Sauvignon Blanc wine.

Method of producing an alcoholic beverage having a fruity flavor

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Auckland, New Zealand

Frank Benkwitz