Chr. Hansen A/s

Katholieke Universiteit Leuven, Ku Leuven R&d

Vib Vzw

Sofie Saerens

Jan Hendrik Swiegers

Catherine Asleson Dundon

Johan Thevelein

Christopher Smith

Piruz Nahreini

Kim Ib Soerensen

Mansour Badaki

Nathalia Edwards

It has unexpectedly been found that a low alcohol or alcohol-free beverage, with a flavor profile very close to a beer of at least 4% (vol/vol) alcohol, can be produced by usingyeast strains. In particular,yeast strains only use the glucose in the wort, and have the ability of converting this substrate into a high concentration of specific flavor compounds, which are normally produced byssp. yeast strains used for the brewing of beer. In this way theyeast strains can be used to produce either a low alcohol or alcohol-free beverage, depending on the glucose levels in the wort. The main flavor compounds produced byin the fermentation of wort are isoamyl acetate, isoamyl alcohol, ethyl butyrate, ethyl hexanoate and ethyl octanoate.

Production of low-alcohol or alcohol-free beer withyeast strains

Described areyeast strains with advantageous properties useful in cacao fermentation processes, and related methods and products, including fermented cocoa beans having a ratio of isobutyl acetate/isobutanol higher than 1 and/or a ratio of isoamyl acetate/isoamyl alcohol higher than 0.005, and cocoa-based products prepared therefrom, as well as methods for the fermentation of cocoa beans comprising using at least oneyeast strain, fermented cocoa beans obtainable thereby, and cocoa-based products prepared therefrom and obtainable thereby.

Enhancement of cocoa quality and flavor by usingyeast starter culture for cocoa fermentation

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

It has unexpectedly been found thatspp. strains have advantageous properties useful in the beer fermentation process. In particular,spp. yeast strains can be combined with normal beer yeast strains and different hop varieties in a fermentation process to produce synergistic effects&#x2014;namely, the increased production of esters in the fermentation product. More specifically, the yeast can be used to produce increased levels of isoamyl acetate, isobutyl acetate, ethyl propionate, ethyl valerate, ethyl butyrate, ethyl decanoate and ethyl octanoate in beer. In addition, thespp. strain interacts differently with different hop varieties, so the flavor profile of beer can be tuned by using different combinations ofspp. strains and hops. The present invention relates to a method of brewing beer using aspp. yeast strain and at least one hop variety, a beer obtainable by such a method and use of aspp. yeast strain according to the present invention.

Enhancement of beer flavor by a combination ofyeast and different hop varieties

The present invention relates to recombinant microorganisms comprising an isobutanol producing metabolic pathway and methods of using said recombinant microorganisms to produce isobutanol. In various aspects of the invention, the recombinant microorganisms may comprise one or more modifications resulting in the reduction in the expression and/or activity of an endogenous transporter protein. In various embodiments described herein, the recombinant microorganisms may be microorganisms of theclade, Crabtree-negative yeast microorganisms, Crabtree-positive yeast microorganisms, post-WGD (whole genome duplication) yeast microorganisms, pre-WGD (whole genome duplication) yeast microorganisms, and non-fermenting yeast microorganisms.

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Skovlunde, Denmark

Sofie Saerens