FERMENTED BEVERAGE AND METHOD OF PRODUCTION OF A FERMENTED BEVERAGE

MX434560BActive Publication Date: 2026-05-19HEINEKEN SUPPLY CHAIN BV
View PDF 0 Cites 0 Cited by

Patent Information

Application Number
MX2021011998
Authority / Receiving Office
MX · MX
Patent Type
Patents
Current Assignee / Owner
Priority Date
2019-04-04
Filing Date
2021-09-30
Publication Date
2026-05-19
Estimated Expiration
2040-04-06

AI Technical Summary

Technical Problem

Existing methods for producing low or non-alcoholic fermented beverages struggle to achieve a desirable flavor profile without off-flavors, as restricted fermentation limits yeast activity and dealcoholization often results in a flat taste, making it difficult to replicate the complex flavor balance of alcoholic beverages.

Method used

Incorporating 4-vinyl guaiacol (4VG) into the fermentation process, along with optional isoamyl acetate and ethyl acetate, to enhance flavor and balance sweetness, fruitiness, and spice, while minimizing off-tastes in beverages with low or no alcohol content.

Benefits of technology

The addition of 4VG, along with isoamyl acetate and ethyl acetate, results in a flavorful and drinkable non-alcoholic beverage with recognizable spicy and fruity notes, overcoming the flat taste and off-flavors commonly associated with dealcoholized beverages.

✦ Generated by Eureka AI based on patent content.
Patent Text Reader

Abstract

The present invention relates to a method for producing a top-fermented beer or a beer-like beverage with an ethanol content of between 0.0% and 1.0% by volume, characterized in that it comprises providing a top-fermented base beverage containing ethanol, reducing the ethanol content of the fermented base beverage by a dealcoholization step, followed by the addition of flavoring to the fermented base beverage with reduced ethanol content to produce the top-fermented beer or beer-like beverage, wherein the added flavoring includes 4-vinyl guaiacol (4VG), and wherein the added flavoring further comprises ethyl acetate and isoamyl acetate, added in an amount effective to mask any possible undesirable flavor note caused by the 4VG, wherein the 4VG is added in an amount of between 0.2 and 2.0 ppm, and the isoamyl acetate is added in an amount of between 2.0 and 14 ppm.0 ppm, and wherein ethyl acetate is added in an amount between 40.0 - 80.0 ppm.
Need to check novelty before this filing date? Find Prior Art