Aerated Malt Fermentation for Low-Ethanol Fruity Aroma
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Solution Overview
Problem
The challenge in producing fermented alcoholic beverages with low ethanol concentration is the decrease in aroma components or the presence of unpleasant odors due to suppressed fermentation, which is often necessary to maintain low ethanol levels.
Innovation Solution
Aerated fermentation using Kluyveromyces marxianus yeast, which has a low ethanol-producing ability but high production of esters and alcohols with 3 or more carbon atoms, is employed to produce a fermented malt liquid with a fruity aroma and low ethanol concentration.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If fermentation is suppressed to maintain low ethanol concentration, then ethanol concentration is reduced, but aroma component production decreases and unpleasant odors occur
Solution Approach 1:
The invention changes the fermentation parameters by introducing aerated fermentation conditions and using specific yeast strains (Kluyveromyces marxianus, Pichia kluyveri, or Saccharomycodes ludwigii) to alter the metabolic pathway. This enables low ethanol concentration while maintaining high aroma component production through enhanced ester synthesis under aerobic conditions
Solution Approach 2:
The invention converts the typically harmful effect of aerobic fermentation (which usually produces unwanted byproducts) into a beneficial process by using specific yeast strains that synthesize esters as their primary product under aerobic conditions. This transforms the aeration process from potentially harmful to highly beneficial for aroma production
2Productivity
If conventional yeast is used for fermentation, then ethanol production is efficient, but aroma component diversity and fruity notes are limited
Solution Approach 1:
The invention changes the yeast strain parameter from conventional Saccharomyces to alternative species (Kluyveromyces marxianus, Pichia kluyveri, or Saccharomycodes ludwigii) that have different metabolic capabilities. This enables production of diverse aroma components including esters, higher alcohols, and ketones while maintaining acceptable ethanol production
Solution Approach 2:
The invention uses a composite approach by combining multiple yeast strains or using yeast strains with multiple functional capabilities to simultaneously produce ethanol and diverse aroma components. This composite microbial system achieves both productivity and versatility in product composition
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method results in a fermented malt liquid with a low ethanol concentration and a strong fruity aroma, suitable for beverages, by promoting the production of esters and alcohols such as ethyl acetate, isoamyl acetate, and β-phenethyl acetate, while suppressing ethanol production.
Implementation Method 1
aerated fermentation using yeast of Kluyveromyces marxianus species
Implementation Method 2
aerated fermentation
Data Source
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AI summary
The present invention provides: a method for producing a fermented malt liquid that has a step for inoculating a Kluyveromyces marxianus yeast into a liquid fermentation material containing a saccharified malt and carrying out aerated fermentation; and a method for producing a fermented malt beverage that uses, as a raw material, the fermented malt liquid obtained by the method for producing a fermented malt liquid. These methods provide a fermented malt liquid having a low ethanol density and a fruity aroma, and a fermented malt beverage obtained from the fermented malt liquid.