The invention relates to yeast cells with useful characteristics, including being capable of utilizing panose as sole carbon source and/or capable of utilizing one or more dipeptidesas sole nitrogen source. The invention also relates to yeast cells with useful genotypes including comprising at least 4 allelic genes encoding IMA1p and/or at least two allelic genes encoding IMA5p.

The invention relates to yeast cells with useful characteristics, including being capable of utilizing panose as sole carbon source and/or capable of utilizing one or more dipeptidesas sole nitrogen source. The invention also relates to yeast cells with useful genotypes including comprising at least 4 allelic genes encoding IMA1p and/or at least two allelic genes encoding IMA5p.

A process that provides for the reuse of yeast biomass used in the alcoholic fermentation of both sugarcane and corn in independent or integrated processes with steps of separation and reuse of solids prior to distillation and which are used in the process itself and in other industrial applications such as the production of high protein content (DDG/DDGS) ration, due to the alcohol recovery of the process, biodiesel, cell wall and yeast extract, as well as energy generation. The process also includes a drying step using indirect contact dryers operating with low pressure, non-noble vapors, such as plant vapor and exhaust vapor, and with the recovery of the ethanol contained in the wet cake.

A process that provides for the reuse of yeast biomass used in the alcoholic fermentation of both sugarcane and corn in independent or integrated processes with steps of separation and reuse of solids prior to distillation and which are used in the process itself and in other industrial applications such as the production of high protein content (DDG/DDGS) ration, due to the alcohol recovery of the process, biodiesel, cell wall and yeast extract, as well as energy generation. The process also includes a drying step using indirect contact dryers operating with low pressure, non-noble vapors, such as plant vapor and exhaust vapor, and with the recovery of the ethanol contained in the wet cake.

A beer-making device according to an embodiment of the present invention may comprise: a chamber; a keg containing wort and mounted in the chamber; a keg cap integrated with a yeast capsule, which closes the inside of the keg by being coupled to the keg and is provided with a wort discharge passage for discharging the wort contained in the keg, a gas discharge passage for discharging a gas inside the keg, and a wort hose coupled to a lower portion of the wort discharge passage and extended to the inner bottom surface of the keg, and in which a yeast capsule, containing yeast to be supplied to the wort contained in the keg, is mounted to the wort discharge passage; a coupler which is fixedly installed in the chamber, and is provided with a wort passage connected to the wort discharge passage when the keg cap is coupled, and a gas passage connected to the gas discharge passage when the keg cap is coupled; a passage unit for connecting the wort passage and the gas passage of the coupler; a pump connected to the passage unit; and a control unit for controlling the operation of the pump so that the yeast contained in the yeast capsule is supplied to the wort contained in the keg.

A beer-making device according to an embodiment of the present invention may comprise: a chamber; a keg containing wort and mounted in the chamber; a keg cap integrated with a yeast capsule, which closes the inside of the keg by being coupled to the keg and is provided with a wort discharge passage for discharging the wort contained in the keg, a gas discharge passage for discharging a gas inside the keg, and a wort hose coupled to a lower portion of the wort discharge passage and extended to the inner bottom surface of the keg, and in which a yeast capsule, containing yeast to be supplied to the wort contained in the keg, is mounted to the wort discharge passage; a coupler which is fixedly installed in the chamber, and is provided with a wort passage connected to the wort discharge passage when the keg cap is coupled, and a gas passage connected to the gas discharge passage when the keg cap is coupled; a passage unit for connecting the wort passage and the gas passage of the coupler; a pump connected to the passage unit; and a control unit for controlling the operation of the pump so that the yeast contained in the yeast capsule is supplied to the wort contained in the keg.

A fermented malt beverage obtained by fermenting a malt with an yeast, characterized in that the fermented malt beverage fulfills: (A) a bitterness unit measured in accordance with a method described in the section 8.15 Bitterness Units of The Methods of Analysis of BCOJ: 30 to 45 BU; and (B) a total content of sugars composed of glucose, sucrose, maltose, isomaltose, and a trisaccharide: 0.9 to 3.0 w/v %. The fermented malt beverage of the present invention is provided with bitterness and sweetness, and excellent in the balances thereof, so that the beverage can provide a new taste as a luxury product.

A fermented malt beverage obtained by fermenting a malt with an yeast, characterized in that the fermented malt beverage fulfills: (A) a bitterness unit measured in accordance with a method described in the section 8.15 Bitterness Units of The Methods of Analysis of BCOJ: 30 to 45 BU; and (B) a total content of sugars composed of glucose, sucrose, maltose, isomaltose, and a trisaccharide: 0.9 to 3.0 w/v %. The fermented malt beverage of the present invention is provided with bitterness and sweetness, and excellent in the balances thereof, so that the beverage can provide a new taste as a luxury product.

A computer-implemented method for controlling and/or monitoring yeast propagation includes providing a mixture of yeast cells and wort, determining an original gravity of the wort or of the mixture and a temperature of the mixture at a start time, and calculating a theoretical end time for the yeast propagation on the basis of a logistic propagation model for the yeast propagation, on the basis of the original gravity and on the basis of the temperature at the start time.

A computer-implemented method for controlling and/or monitoring yeast propagation includes providing a mixture of yeast cells and wort, determining an original gravity of the wort or of the mixture and a temperature of the mixture at a start time, and calculating a theoretical end time for the yeast propagation on the basis of a logistic propagation model for the yeast propagation, on the basis of the original gravity and on the basis of the temperature at the start time.