Yeast strain Saccharomyces cerevisiae CCM 9181 and its use in producing low-alcohol and non-alcohol beer
Abstract
The invention relates to the yeast strain Saccharomyces cerevisiae CCM 9181 isolated at the end of spontaneous fermentation of grape must, which aerobically and anaerobically processes glucose, galactose, sucrose, raffinose, and aerobically processes sorbose and glycerol. It does not process maltose.
It produces ellipsoidal cells measuring 3 μm by 4 to 6 μm that do not form mycelium. The invention also relates to producing low-alcohol and non-alcoholic beer, in which the main fermentation of the wort takes place with the yeast strain Saccharomyces cerevisiae CCM 9181.