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 during the mashing stage of the brewing. Representatives of such oxygen scavenging enzymes are for instance glucose-oxidase and polyphenyloxidases like lac...

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Hauptverfasser:	VAN GESTEL, MARINUS, JOHANNES, MARTINUS, CORNELIS, SCHMEDDING, DIEDERIK, JOHANNES, MARIA, SMITH, CHRISTOPHER, JOHN, HENNINK, HENK
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	BEER BIOCHEMISTRY BREWING OF BEER CHEMISTRY ENZYMOLOGY METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING SPIRITS VINEGAR WINE
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creator	VAN GESTEL, MARINUS, JOHANNES, MARTINUS, CORNELIS SCHMEDDING, DIEDERIK, JOHANNES, MARIA SMITH, CHRISTOPHER, JOHN HENNINK, HENK
description	The invention relates to a process for producing beer having an improved flavour stability by adding an oxygen scavenging enzyme prior to and/or during 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.
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subjects	BEER BIOCHEMISTRY BREWING OF BEER CHEMISTRY ENZYMOLOGY METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING SPIRITS VINEGAR WINE
title	PROCESS FOR THE PRODUCTION OF BEER HAVING IMPROVED FLAVOUR STABILITY
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