Patents by Inventor Jan Hendrik Swiegers
Jan Hendrik Swiegers has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).
-
Patent number: 11162059Abstract: It has unexpectedly been found that a low alcohol or alcohol-free beverage, with a flavor profile very close to a beer of at least 4% (vol/vol) alcohol, can be produced by using Pichia kluyveri yeast strains. In particular, Pichia kluyveri yeast strains only use the glucose in the wort, and have the ability of converting this substrate into a high concentration of specific flavor compounds, which are normally produced by Saccharomyces ssp. yeast strains used for the brewing of beer. In this way the Pichia kluyveri yeast strains can be used to produce either a low alcohol or alcohol-free beverage, depending on the glucose levels in the wort. The main flavor compounds produced by Pichia kluyveri in the fermentation of wort are isoamyl acetate, isoamyl alcohol, ethyl butyrate, ethyl hexanoate and ethyl octanoate.Type: GrantFiled: September 16, 2019Date of Patent: November 2, 2021Assignee: CHR. HANSEN A/SInventors: Sofie Saerens, Jan Hendrik Swiegers
-
Patent number: 11134700Abstract: Described are Pichia kluyveri yeast strains with advantageous properties useful in cacao fermentation processes, and related methods and products, including fermented cocoa beans having a ratio of isobutyl acetate/isobutanol higher than 1 and/or a ratio of isoamyl acetate/isoamyl alcohol higher than 0.005, and cocoa-based products prepared therefrom, as well as methods for the fermentation of cocoa beans comprising using at least one Pichia kluyveri yeast strain, fermented cocoa beans obtainable thereby, and cocoa-based products prepared therefrom and obtainable thereby.Type: GrantFiled: July 19, 2017Date of Patent: October 5, 2021Assignee: CHR. HANSEN A/SInventors: Sofie Saerens, Jan Hendrik Swiegers
-
Publication number: 20210289820Abstract: The invention relates to methods of preparing vegetable juice comprising fermenting a vegetable substrate with a Pichia kluyveri. Fermented vegetable juice obtained according the method has better flavor profiles, in particular reduced earthy flavors. The invention also provides Pichia kluyveri strains useful for fermenting vegetable substrates, which can be further processed to obtain beverages or other consumer products.Type: ApplicationFiled: July 23, 2019Publication date: September 23, 2021Applicant: Chr. Hansen A/SInventors: Sofie SAERENS, Jan Hendrik SWIEGERS
-
Patent number: 10647951Abstract: The present invention relates to the production of fermented fruit beverages, such as wine and cider, with a reduced level of alcohol. Specifically, the present invention is directed to a method for producing a beverage with a reduced content of alcohol comprising using reverse inoculation or co-inoculation of homofermentative or facultative heterofermentative lactic acid bacterium strain and a yeast strain.Type: GrantFiled: January 21, 2015Date of Patent: May 12, 2020Assignee: CHR. HANSEN A/SInventors: Sofie Saerens, Nathalia Edwards, Kim Ib Soerensen, Mansour Badaki, Jan Hendrik Swiegers
-
Publication number: 20200080034Abstract: It has unexpectedly been found that a low alcohol or alcohol-free beverage, with a flavor profile very close to a beer of at least 4% (vol/vol) alcohol, can be produced by using Pichia kluyveri yeast strains. In particular, Pichia kluyveri yeast strains only use the glucose in the wort, and have the ability of converting this substrate into a high concentration of specific flavor compounds, which are normally produced by Saccharomyces ssp. yeast strains used for the brewing of beer. In this way the Pichia kluyveri yeast strains can be used to produce either a low alcohol or alcohol-free beverage, depending on the glucose levels in the wort. The main flavor compounds produced by Pichia kluyveri in the fermentation of wort are isoamyl acetate, isoamyl alcohol, ethyl butyrate, ethyl hexanoate and ethyl octanoate.Type: ApplicationFiled: September 16, 2019Publication date: March 12, 2020Applicant: Chr. Hansen A/SInventors: Sofie Saerens, Jan Hendrik Swiegers
-
Patent number: 10544385Abstract: It has unexpectedly been found that Pichia spp. strains have advantageous properties useful in the beer fermentation process. In particular, Pichia spp. yeast strains can be combined with normal beer yeast strains and different hop varieties in a fermentation process to produce synergistic effects—namely, the increased production of esters in the fermentation product. More specifically, the yeast can be used to produce increased levels of isoamyl acetate, isobutyl acetate, ethyl propionate, ethyl valerate, ethyl butyrate, ethyl decanoate and ethyl octanoate in beer. In addition, the Pichia spp. strain interacts differently with different hop varieties, so the flavor profile of beer can be tuned by using different combinations of Pichia spp. strains and hops. The present invention relates to a method of brewing beer using a Pichia spp. yeast strain and at least one hop variety, a beer obtainable by such a method and use of a Pichia spp. yeast strain according to the present invention.Type: GrantFiled: November 10, 2016Date of Patent: January 28, 2020Assignee: CHR. HANSEN A/SInventors: Sofie Saerens, Jan Hendrik Swiegers
-
Patent number: 10415007Abstract: It has unexpectedly been found that a low alcohol or alcohol-free beverage, with a flavor profile very close to a beer of at least 4% (vol/vol) alcohol, can be produced by using Pichia kluyveri yeast strains. In particular, Pichia kluyveri yeast strains only use the glucose in the wort, and have the ability of converting this substrate into a high concentration of specific flavor compounds, which are normally produced by Saccharomyces ssp. yeast strains used for the brewing of beer. In this way the Pichia kluyveri yeast strains can be used to produce either a low alcohol or alcohol-free beverage, depending on the glucose levels in the wort. The main flavor compounds produced by Pichia kluyveri in the fermentation of wort are isoamyl acetate, isoamyl alcohol, ethyl butyrate, ethyl hexanoate and ethyl octanoate.Type: GrantFiled: January 23, 2017Date of Patent: September 17, 2019Assignee: Chr. Hansen A/SInventors: Sofie Saerens, Jan Hendrik Swiegers
-
Publication number: 20180179479Abstract: The present invention relates to a novel form of compressed yeast for direct inoculation in the fermentation of a fruit or vegetable substrate, e.g. for the fermentation of beverages, such as wine or beer. Especially, the present invention relates to compressed yeast with a dry matter content of between 35% and 90% (w/w), preferably in a frozen form, a method for producing a fermented beverage by direct inoculation of a fruit or vegetable substrate with the compressed yeast and a container comprising the compressed yeast.Type: ApplicationFiled: June 3, 2016Publication date: June 28, 2018Applicant: Chr. Hansen A/SInventors: Kristine BJERRE, Jan Hendrik SWIEGERS, Mansour BADAKI, Katja Sander JENSEN
-
Publication number: 20170311620Abstract: Described are Pichia kluyveri yeast strains with advantageous properties useful in cacao fermentation processes, and related methods and products, including fermented cocoa beans having a ratio of isobutyl acetate/isobutanol higher than 1 and/or a ratio of isoamyl acetate/isoamyl alcohol higher than 0.005, and cocoa-based products prepared therefrom, as well as methods for the fermentation of cocoa beans comprising using at least one Pichia kluyveri yeast strain, fermented cocoa beans obtainable thereby, and cocoa-based products prepared therefrom and obtainable thereby.Type: ApplicationFiled: July 19, 2017Publication date: November 2, 2017Applicant: Chr. Hansen A/SInventors: Sofie Saerens, Jan Hendrik Swiegers
-
Publication number: 20170226451Abstract: It has unexpectedly been found that a low alcohol or alcohol-free beverage, with a flavor profile very close to a beer of at least 4% (vol/vol) alcohol, can be produced by using Pichia kluyveri yeast strains. In particular, Pichia kluyveri yeast strains only use the glucose in the wort, and have the ability of converting this substrate into a high concentration of specific flavor compounds, which are normally produced by Saccharomyces ssp. yeast strains used for the brewing of beer. In this way the Pichia kluyveri yeast strains can be used to produce either a low alcohol or alcohol-free beverage, depending on the glucose levels in the wort. The main flavor compounds produced by Pichia kluyveri in the fermentation of wort are isoamyl acetate, isoamyl alcohol, ethyl butyrate, ethyl hexanoate and ethyl octanoate.Type: ApplicationFiled: January 23, 2017Publication date: August 10, 2017Applicant: Chr. Hansen A/SInventors: SOFIE SAERENS, Jan Hendrik Swiegers
-
Publication number: 20170183612Abstract: It has unexpectedly been found that Pichia spp. strains have advantageous properties useful in the beer fermentation process. In particular, Pichia spp. yeast strains can be combined with normal beer yeast strains and different hop varieties in a fermentation process to produce synergistic effects—namely, the increased production of esters in the fermentation product. More specifically, the yeast can be used to produce increased levels of isoamyl acetate, isobutyl acetate, ethyl propionate, ethyl valerate, ethyl butyrate, ethyl decanoate and ethyl octanoate in beer. In addition, the Pichia spp. strain interacts differently with different hop varieties, so the flavor profile of beer can be tuned by using different combinations of Pichia spp. strains and hops. The present invention relates to a method of brewing beer using a Pichia spp. yeast strain and at least one hop variety, a beer obtainable by such a method and use of a Pichia spp. yeast strain according to the present invention.Type: ApplicationFiled: November 10, 2016Publication date: June 29, 2017Applicant: Chr. Hansen A/SInventors: Sofie SAERENS, Jan Hendrik SWIEGERS
-
Patent number: 9580675Abstract: It has unexpectedly been found that a low alcohol or alcohol-free beverage, with a flavor profile very close to a beer of at least 4% (vol/vol) alcohol, can be produced by using Pichia kluyveri yeast strains. In particular, Pichia kluyveri yeast strains only use the glucose in the wort, and have the ability of converting this substrate into a high concentration of specific flavor compounds, which are normally produced by Saccharomyces ssp. yeast strains used for the brewing of beer. In this way the Pichia kluyveri yeast strains can be used to produce either a low alcohol or alcohol-free beverage, depending on the glucose levels in the wort. The main flavor compounds produced by Pichia kluyveri in the fermentation of wort are isoamyl acetate, isoamyl alcohol, ethyl butyrate, ethyl hexanoate and ethyl octanoate.Type: GrantFiled: March 7, 2014Date of Patent: February 28, 2017Assignee: Chr. Hansen A/SInventors: Sofie Saerens, Jan Hendrik Swiegers
-
Publication number: 20160376537Abstract: The present invention relates to the production of fermented fruit beverages, such as wine and cider, with a reduced level of alcohol. Specifically, the present invention is directed to a method for producing a beverage with a reduced content of alcohol comprising using reverse inoculation or co-inoculation of homofermentative or facultative heterofermentative lactic acid bacterium strain and a yeast strain.Type: ApplicationFiled: January 21, 2015Publication date: December 29, 2016Applicant: Chr. Hansen A/SInventors: SOFIE SAERENS, Nathalia EDWARDS, Kim Ib SOERENSEN, Mansour BADAKI, Jan Hendrik SWIEGERS
-
Publication number: 20160348047Abstract: The present invention relates to the field of production of a beverage, especially cider, by fermentation of apple juice and/or pear juice. Specifically, the invention relates to a method of preparing a beverage with enhanced levels of desirable fermentation-derived flavor compounds comprising a step of fermentation of apple juice and/or pear juice with at least one Pichia kluyveri yeast strain, a beverage obtainable by the method and a cider comprising a high concentration of the flavor compound, hexyl acetate.Type: ApplicationFiled: February 4, 2015Publication date: December 1, 2016Applicant: Chr. Hansen A/SInventors: Sofie SAERENS, Jan Hendrik SWIEGERS
-
Publication number: 20160058028Abstract: A method of fermenting coffee beans with a Pichia yeast strain.Type: ApplicationFiled: May 1, 2014Publication date: March 3, 2016Applicant: Chr. Hansen A/SInventors: Sofie SAERENS, Jan Hendrik SWIEGERS
-
Publication number: 20160010042Abstract: It has unexpectedly been found that a low alcohol or alcohol-free beverage, with a flavor profile very close to a beer of at least 4% (vol/vol) alcohol, can be produced by using Pichia kluyveri yeast strains. In particular, Pichia kluyveri yeast strains only use the glucose in the wort, and have the ability of converting this substrate into a high concentration of specific flavor compounds, which are normally produced by Saccharomyces ssp. yeast strains used for the brewing of beer. In this way the Pichia kluyveri yeast strains can be used to produce either a low alcohol or alcohol-free beverage, depending on the glucose levels in the wort. The main flavor compounds produced by Pichia kluyveri in the fermentation of wort are isoamyl acetate, isoamyl alcohol, ethyl butyrate, ethyl hexanoate and ethyl octanoate.Type: ApplicationFiled: March 7, 2014Publication date: January 14, 2016Applicant: CHR. HANSEN A/SInventors: Sofie Saerens, Jan Hendrik Swiegers
-
Publication number: 20140271989Abstract: Described are Pichia kluyveri yeast strains with advantageous properties useful in cacao fermentation processes, and related methods and products, including fermented cocoa beans having a ratio of isobutyl acetate/isobutanol higher than 1 and/or a ratio of isoamyl acetate/isoamyl alcohol higher than 0.005, and cocoa-based products prepared therefrom, as well as methods for the fermentation of cocoa beans comprising using at least one Pichia kluyveri yeast strain, fermented cocoa beans obtainable thereby, and cocoa-based products prepared therefrom and obtainable thereby.Type: ApplicationFiled: November 5, 2012Publication date: September 18, 2014Applicant: Chr. Hansen A/SInventors: Sofie Saerens, Jan Hendrik Swiegers
-
Publication number: 20140234480Abstract: In the beer fermentation process, Pichia spp. yeast strains can be combined with normal beer yeast strains and with different hop varieties to produce synergistic effects, including the increased production in the fermentation product of esters, e.g., increased levels of isoamyl acetate, isobutyl acetate, ethyl propionate, ethyl valerate, ethyl butyrate, ethyl decanoate, and ethyl octanoate. Additionally, the Pichia spp. strain interacts differently with different hop varieties, such that the flavor profile of beer can be tuned by employing different combinations of Pichia spp. strains and hops.Type: ApplicationFiled: September 3, 2012Publication date: August 21, 2014Inventors: Sofie Sarens, Jan Hendrik Swiegers
-
Patent number: 8389033Abstract: The present invention relates to modified industrial yeast strains that show reduced hydrogen sulfide production. In one embodiment the invention provides an industrial yeast strain comprising a modification in a MET5 gene and/or a MET10 gene which results in reduced hydrogen sulfide production when compared to the corresponding industrial yeast strain without the modification. The present invention also relates to methods of manufacturing these modified industrial yeast strains and their use in the production of fermented products.Type: GrantFiled: October 8, 2008Date of Patent: March 5, 2013Assignees: The Australian Wine Research Institute Ltd, Mauri Yeast Australia Pty LtdInventors: Antonio Felipe Garcia Cordente, Jan Hendrik Swiegers
-
Publication number: 20130045301Abstract: The present invention provides a new wine yeast product in a frozen form. The product is produced in a fermenter, concentrated, cryoprotectants are added. This mixture is then frozen at ?50° C. What makes this product unique is that besides the fact that it is frozen, it can be directly added to grape juice as no rehydration is required because the yeast was not dehydrated in the production process.Type: ApplicationFiled: April 26, 2011Publication date: February 21, 2013Applicant: CHR. HANSEN A/SInventors: Jan Hendrik Swiegers, Annicka Bunte, Sylvester Holt, Mansour Badaki