PROCESS FOR THE PRODUCTION OF BEER HAVING IMPROVED FLAVOUR STABILITY

PROCESS FOR THE PRODUCTION OF BEER HAVING IMPROVED FLAVOUR STABILITY

The invention relates to a process for producing beer having an improved flavour stability by adding an oxygen scavenging enzyme prior to and/or duri ng the mashing stage of the brewing. Representatives of such oxygen scavenging enzymes are for instance glucose-oxidase and polyphenyloxidases like la...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser: SCHMEDDING, DIEDERIK JOHANNES MARIA, VAN GESTEL, MARINUS JOHANNES MARTINUS CORNELIS, HENNINK, HENK, SMITH, CHRISTOPHER JOHN
Format: Patent
Sprache:eng ; fre
Schlagworte:
BEER
BIOCHEMISTRY
BREWING OF BEER
CHEMISTRY
ENZYMOLOGY
METALLURGY
MICROBIOLOGY
MUTATION OR GENETIC ENGINEERING
SPIRITS
VINEGAR
WINE
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Beschreibung
Zusammenfassung:The invention relates to a process for producing beer having an improved flavour stability by adding an oxygen scavenging enzyme prior to and/or duri ng the mashing stage of the brewing. Representatives of such oxygen scavenging enzymes are for instance glucose-oxidase and polyphenyloxidases like laccase . The flavour quality of the "treated" beer was essentially better than the flavour quality of the control beer.