Method for the production of non-alcoholic and low-alcoholic beverages on the basis of wort or beerwort including non-alcoholic and low-alcoholic beer

摘要

A batch or continuous fermentation of a beerwort or wort is carried out by means of the mutant yeast with failure in synthesis of citric acid cycle enzymes. The yeast immobilized in calcium pectate are preferably used. The fermentation is carried out at a temperature of from 5 to 35 °C and at concentration of soluble oxygen up to 20 mg/l.