http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109161450-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C12-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C12-006 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-84 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12C12-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12C12-00 |
| filingDate | 2014-03-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2022-04-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2022-04-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-109161450-B |
| titleOfInvention | Production of low-alcohol or alcohol-free beer using pichia kluyveri yeast strains |
| abstract | It has been unexpectedly found that Pichia kluyveri yeast strains can be used to produce a low-alcohol or alcohol-free beverage having a flavor profile very close to that of beer having at least 4% (by volume) alcohol. In particular, Pichia kluyveri yeast strains utilize only glucose in wort and have the ability to convert this substrate to specific flavor compounds at high concentrations, which are typically produced by Saccharomyces yeast strains used for brewing beer. In this way, depending on the glucose level in the wort, a pichia kluyveri yeast strain can be used to produce a low-alcohol or alcohol-free beverage. The main flavor compounds produced by pichia kluyveri in wort fermentation are isoamyl acetate, isoamyl alcohol, ethyl butyrate, ethyl hexanoate and ethyl octanoate. |
| priorityDate | 2013-03-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 45.