Production of low alcohol beer Without Alcohol or with kluyveri Pichia Yeast strains

摘要

Refers to a drink with low or no alcohol content, with a Profile of a Beer tastes very similar to at least 4% (vol / vol) of alcohol produced using Pichia Yeast strains kluyveri.In particular, the Strains of the Yeast Pichia kluyveri Use Only The Glucose into the must, and can make the substrate in a high concentration of Flavor compounds that are normally produced by specific strains of Yeast Saccharomyces ssp. Used in the production of Beer.Thus, the kluyveri Pichia Yeast strains can be used to produce a drink with low or no alcohol content, depending on the glucose levels in the Juice. The main flavor compounds produced by the fermentation of Pichia kluyveri must include Isoamyl acetate, ISOAMYL ALCOHOL, Ethyl butyrate, Ethyl hexanoate and Ethyl octanoate