WO2023030698 - LOW-ALCOHOL OR ALCOHOL-FREE BEVERAGE OBTAINED WITH MALTOSE-NEGATIVE YEAST AND SUBSEQUENT DEALCOHOLIZATION
National phase entry:
Publication Number
WO/2023/030698
Publication Date
09.03.2023
International Application No.
PCT/EP2022/058531
International Filing Date
31.03.2022
Title **
[English]
LOW-ALCOHOL OR ALCOHOL-FREE BEVERAGE OBTAINED WITH MALTOSE-NEGATIVE YEAST AND SUBSEQUENT DEALCOHOLIZATION
[French]
BOISSON À FAIBLE TENEUR EN ALCOOL OU SANS ALCOOL OBTENUE À L'AIDE D'UNE LEVURE NÉGATIVE POUR LE MALTOSE ET D'UNE DÉSALCOOLISATION ULTÉRIEURE
Applicants **
CHR. HANSEN A/S
Inventors
CARLSEN, Simon
LAURENTS, Karsten
SAERENS, Sofie
VAN ETTEN, Ad
Priority Data
21194486.3
02.09.2021
EP
21216958.5
22.12.2021
EP
Application details
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International Searching Authority |
EPO
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| Recordal of a Change of the Applicant's Name/Address |
Change of Applicant's Name and Address
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| Type of Assignment |
The Standard Agent's Assignment
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| Applicant's Legal Status |
Legal Entity
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| Entry into National Phase under |
Chapter I
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| Patent Delivery |
Send the Letters Patent by Courier
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| 译文 |
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Quotation for National Phase entry
| Country | Stages | Total | |
|---|---|---|---|
| China | Filing, Examination, Granting | 2101 | |
| EPO | Filing, Examination, Granting | 8600 | |
| Japan | Filing, Examination, Granting | 2247 | |
| South Korea | Filing, Examination, Granting | 2229 | |
| USA | Filing, Examination, Granting | 4740 |
Total:
19,917
The term for entry into the National Phase has expired. This quotation is for informational purposes only
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Abstract[English]
The invention relates to a method of producing a beverage comprising the steps of (a) fermenting a wort using a culture comprising a maltose-negative yeast strain to obtain a fermented beverage having an alcohol content of less than 1.00 % v/v; and (b) subjecting the fermented beverage to a thermal dealcoholization step at a temperature between 20 and 80 °C to obtain the beverage.[French]
L'invention concerne un procédé de production d'une boisson comprenant les étapes consistant à (a) fermenter un moût en utilisant une culture comprenant une souche de levure négative pour le maltose afin d'obtenir une boisson fermentée possédant une teneur en alcool inférieure à 1,00 % v/v, et à (b) soumettre la boisson fermentée à une étape de désalcoolisation thermique à une température comprise entre 20 et 80 °C pour obtenir la boisson.