Production of low-alcohol or alcohol-free beer with pichia kluyveri yeast strains

摘要: It has unexpectedly been found that a low alcohol or alcohol-free beverage, with flavor profile very close to beer of at least 4% (vol/vol) alcohol, can be produced by using Pichia kluyveri yeast strains. In particular, strains only use the glucose in wort, and have ability converting this substrate into high concentration specific compounds, which are normally Saccharomyces ssp. used for brewing beer. way produce either depending on levels wort. The main compounds fermentation wort isoamyl acetate, ethyl butyrate, hexanoate octanoate.