Carlsberg Breweries A/s

University of Copenhagen

Zoran Gojkovic

Pia Vaag

Iain Donaldson

Arvid Garde

Rosa Garcia Sanchez

Mette Skau Mikkelsen

Morten Georg Jensen

Natalia Y Solodovnikova

Birthe Møller

Jeppe Frank Andersen

Birthe Moller

The present application relates to methods for producing beverages with low levels of acids, cations and/or sugars. The methods comprise the step of removing acidic ions through an AX-REED membrane stack and optionally removing cations through a CX-REED membrane stack. In certain embodiments, the AX-REED and the CX-REEF membrane stacks are operated in parallel. The methods may also comprise a step of converting sugar to organic acid, while simultaneously removing the generated organic acid through the AX-REED membrane stack. The sugar may for example be converted with the aid of enzymes and/or microorganisms.

Method for producing beverages by acid removal

The invention relates to methods for preparing a beverage comprising at least 2 g/L &#x3b2;-glucan, wherein said &#x3b2;-glucans have an average molecular weight in the range of 80 to 200 kDa. The methods involve mashing barley kernels comprising at least 10% &#x3b2;-glucans and having a ratio of DP3/DP4 in said &#x3b2;-glucan of at least 3 in the presence of &#x3b1;-amylase and endo-1,3(4)-&#x3b2;-glucanase activity. The beverages have a viscosity providing a good mouth-feel, and at the same time they comprise &#x3b2;-glucans, which are able to aid in lowering LDL cholesterol levels. The beverages are generally stable and can be stored for months at room temperature without a significant decrease in &#x3b2;-glucan content.

Beverages containing barley &#x3b2;-glucan

The invention relates to yeast cells with useful characteristics, including being capable of utilizing panose as sole carbon source and/or capable of utilizing one or more dipeptidesas sole nitrogen source. The invention also relates to yeast cells with useful genotypes including comprising at least 4 allelic genes encoding IMA1p and/or at least two allelic genes encoding IMA5p.

Yeast for preparing alcoholic beverages

The invention relates to methods for producing flavor stable beverages. The methods involve reducing the level of one or more amino acids, and in particular the level of methionine. The level of amino acids may be reduced by a number of different methods, for example by increasing the level of acid or base and removal of said acid or base by Reverse Electro-Enhanced Dialysis. The level of amino acids may also be reduced by treatment with an oxidizing agent, such as HO. The invention also comprises combinations of such methods.

Flavour stable beverages

Growing community of inventors

Holte, Denmark

Zoran Gojkovic