Chr. Hansen A/s

Mansour Badaki

Kim Ib Soerensen

Sofie Saerens

Jan Hendrik Swiegers

Kristine Bjerre

Jan Hendrik Sweigers

Annicka Bunte

Sylvester Holt

Nathalia Edwards

Katja Sander Jensen

The present invention provides a new wine yeast product in a frozen form. The product is produced in a fermenter, concentrated, cryoprotectants are added. This mixture is then frozen at &#x2212;50&#xb0; C. What makes this product unique is that besides the fact that it is frozen, it can be directly added to grape juice as no rehydration is required because the yeast was not dehydrated in the production process.

Method for inoculating yeast into fruit juice

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.

Production of a low-alcohol fruit beverage

Growing community of inventors

Vanløse, Denmark

Mansour Badaki