Production of low-alcohol or non-alcoholic beer with yeast strains of Pichia kluyveri

摘要

Method of preparing a low alcohol or non alcoholic beverage with an alcohol content of no more than 1.2% (vol / vol) and an isoamyl acetate content of at least 0.5 ppm which includes the steps of a) providing a must and b) ferment the must with at least one strain of Pichia kluyveri yeast to obtain a drink with low alcohol content or without alcohol under sterile conditions and with Pichia kluyveri as the only species of yeast strain added.