Beer and similar light-sensitive beverages with increased flavour stability and process for producing it

The invention provides a beer or similar light-sensitive beverage, which has been treated with a protein that binds riboflavin, resulting in a reduced "sunstruck" flavour formation after exposure of the beverage to light and also in an increased overall flavour stability of the beverage du...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	NICOLAAS CHARLES LAANE, WILHELMUS JOHANNES VAN BERKEL, DAVID EVANS, DIEDERIK JOHANNES MARIA SCHMEDDING
Format:	Patent
Sprache:	eng
Schlagworte:	AGEING BEER BIOCHEMISTRY BREWING OF BEER CHEMISTRY CLARIFICATION ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING PASTEURISATION PRESERVATION PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PURIFICATION SPIRITS STERILISATION THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	The invention provides a beer or similar light-sensitive beverage, which has been treated with a protein that binds riboflavin, resulting in a reduced "sunstruck" flavour formation after exposure of the beverage to light and also in an increased overall flavour stability of the beverage during storage. Suitable proteins include riboflavin-binding protein and flavodoxin.