Production based on fruit or other types of alcoholic beverages

By using sake yeast to ferment the cider base and then stopping the fermentation, the problems of insufficient flavor and fusel oils in cider production have been solved, achieving the production of cider with high fruit flavor and low fusel oils, simplifying the filtration process, and improving the sensory quality of the beverage.

CN122095072APending Publication Date: 2026-05-26CARLSBERG BREWERIES AS
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
CARLSBERG BREWERIES AS
Filing Date
2024-10-03
Publication Date
2026-05-26

AI Technical Summary

Technical Problem

In current cider production, the use of apple concentrate results in a low inherent apple flavor, and traditional yeast strains produce undesirable fusel alcohols and off-flavors, affecting the sensory characteristics of the beverage, while the filtration process is complex.

Method used

Cider base is fermented using sake yeast, and fermentation is terminated to produce cider with good fruit flavor and low fusel alcohols. Sake yeast strains, such as Saccharomyces cerevisiae var. sake, are used to enhance the production of terpenes, organic acids and esters and reduce undesirable fusel alcohols.

Benefits of technology

This process produces cider with excellent sensory characteristics, rich fruit flavor, reduced need for activated charcoal filtration, improved the naturalness and taste of the beverage, and lowered levels of undesirable fusel alcohols.

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Abstract

This invention relates to a method for producing cider, specifically to a sake yeast strain of brewing yeast and the termination of fermentation. The invention is based on the surprising discovery that using sake yeast in cider production yields a beverage with excellent sensory characteristics. In particular, the beverage possesses a pleasant fruity / fruity aroma, which is generally desirable in cider.
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