LOW-ALCOHOL OR ALCOHOL-FREE BEVERAGE OBTAINED WITH MALTOSE-NEGATIVE YEAST AND SUBSEQUENT DEALCOHOLIZATION
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United States of America
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Issued Date -
Dec 12, 2024
app pub date -
Mar 31, 2022
filing date -
Mar 31, 2022
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Abstract
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 2° and 80° C. to obtain the beverage.
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