A yeast storage and transfer vessel having semi-permeable materials and a method for transfer of liquid yeast to a fermentor using said vessel and a peristaltic pump. In some embodiments, one or more opening(s) may include a port and valves and/or filters allowing the egress of carbon dioxide and other fermentation gases out of the yeast vessel. The bag storage vessel materials may also include semi-permeable materials. The herein disclosed apparatus and method permit the sterile transfer and mixing of yeast and/or fermentation product into a variety of fermentors, in addition to sterile pumping action in the reverse direction.

A yeast storage and transfer vessel having semi-permeable materials and a method for transfer of liquid yeast to a fermentor using said vessel and a peristaltic pump. In some embodiments, one or more opening(s) may include a port and valves and/or filters allowing the egress of carbon dioxide and other fermentation gases out of the yeast vessel. The bag storage vessel materials may also include semi-permeable materials. The herein disclosed apparatus and method permit the sterile transfer and mixing of yeast and/or fermentation product into a variety of fermentors, in addition to sterile pumping action in the reverse direction.

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.

Provided is a beer-taste beverage in which oxidized soy sauce odor is changed to good aroma, a method for producing the beer-taste beverage, and a method for improving aroma of the beer-taste beverage. The beer-taste beverage according to the present invention has an a* value in an L*a*b* color system of 7.0 to 21.0, and an acetate ester content of 0.7 to 2.4 mg/L. The method for producing the beer-taste beverage according to the present invention includes producing the beverage so that the a* value in the L*a*b* color system is 7.0 to 21.0 and the acetate ester content is 0.7 to 2.4 mg/L. In the method for improving the aroma of the beer-taste beverage according to the present invention, the beer-taste beverage is prepared so that the a* value in the L*a*b* color system is 7.0 to 21.0 and the acetate ester content is 0.7 to 2.4 mg/L.

The invention provides a method of producing an alcohol-free beer, said method comprising: providing a vessel containing wort; inoculating the wort with yeast and allowing the yeast to form a settled layer on the bottom of the vessel or a floating layer below the surface of the wort; fermenting the inoculated wort at a temperature of 3 to 5 C. for a period of at least 8 hours to produce a fermented wort; separating the fermented wort from the yeast to produce alcohol-free beer;
wherein:
one or more pitchings of additional yeast into the inoculated wort are applied during the fermentation; or
one or more disruptions of the layer of yeast are applied during the fermentation; or
at the beginning of the fermentation the wort is inoculated with at least 310.sup.6 yeast cells per mL of wort.

The present method offers the advantage that it yields an alcohol-free beer in which undesirable worty flavour notes are substantially reduced.

The invention provides a method of producing an alcohol-free beer, said method comprising: providing a vessel containing wort; inoculating the wort with yeast and allowing the yeast to form a settled layer on the bottom of the vessel or a floating layer below the surface of the wort; fermenting the inoculated wort at a temperature of 3 to 5 C. for a period of at least 8 hours to produce a fermented wort; separating the fermented wort from the yeast to produce alcohol-free beer;
wherein:
one or more pitchings of additional yeast into the inoculated wort are applied during the fermentation; or
one or more disruptions of the layer of yeast are applied during the fermentation; or
at the beginning of the fermentation the wort is inoculated with at least 310.sup.6 yeast cells per mL of wort.

The present method offers the advantage that it yields an alcohol-free beer in which undesirable worty flavour notes are substantially reduced.

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.

The invention relates to methods of producing a fermented beverage by employing at least two fermentative yeast strains, to a fermented beverage that may be produced by the methods of the invention, and to the use of at least two fermentative yeast strains for the production of a fermented beverage.