Method for Preparing a Fermented Beverage and Beverage Thus Produced
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United States of America Patent
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May 12, 2016
app pub date -
Jun 17, 2014
filing date -
Jun 18, 2013
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Abstract
A process for the production of a beverage (21) has steps (a) and (b). Step (a), contacting a base liquor (1) containing at least one fermentable sugar with a yeast (2) of the species Pichia, to carry out fermentation under aerobic conditions of the at least one fermentable sugar until an ethanol containing concentrated precursor (11) is formed, comprising an amount of isoamyl acetate (IAAT) of at least 10 ppm, or an amount of ethyl acetate of at least 90 ppm. Unless otherwise indicated, the amounts in ppm are expressed with respect to the total weight of the concentrated precursor. Step (b), blending concentrated precursor as such (11) or after further treatment (11a), with more than 50 vol/% of a blending liquor (12) to produce the beverage (21) having an IAAT content of at least 0.5 ppm with respect to the total weight of the beverage.
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