FIELD: food industry.
SUBSTANCE: group of inventions relates to biotechnology and the food industry. To obtain a beverage, the method is carried out as follows. Base liquor, containing at least one fermentable sugar, is mixed with a yeast of the species Pichia to be fermented under aerobic conditions to form a concentrated precursor, containing an amount of isoamyl acetate (IAAT) of at least 10 ppm, or an amount of ethyl acetate of at least 90 ppm relative to the total weight of the concentrated precursor. Obtained predecessor is blended, possibly after further treatment with more than 50 vol% solution to obtain a beverage with an IAAT content of at least 0.5 ppm relative to the total weight of the beverage. Concentrated precursor for use with a blending solution to form a beverage selected from the group of alcoholic or non-alcoholic beer, cider or malt-based beverage contains at least 15 ppm of isoamyl acetate relative to the total weight of the concentrated precursor. Beverage selected from the group of alcoholic or non-alcoholic beer, cider or malt-based beverage contains more than 3.1 ppm of isoamyl acetate and/or from 5.0 to 180.0 ppm of ethyl acetate, the beverage further contains from 0.3 to 7.0 ppm of phenylethyl acetate and from 0.01 to 13.0 vol% ethanol.
EFFECT: group of inventions provides a beverage with an infinite range of taste characteristics and new forms of transportation and dispensing of fermented beverages.
13 cl, 6 dwg, 5 tbl
