PRODUCTION OF HIGHLY ATTENUATED BEERS

The present invention relates to a method for increasing attenuation in a fermented beverage. More particularly, the method relates to addition of a transglucosidase to a maltose depleted fermentate to convert non-fermentable dextrins to maltose.

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Bibliographische Detailangaben
Hauptverfasser:	MUNKSGAARD, Jannik, CRAMER, Jacob Flyvholm
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	BEER BIOCHEMISTRY BREWING OF BEER CHEMISTRY ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING SPIRITS VINEGAR WINE
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Beschreibung
Zusammenfassung:	The present invention relates to a method for increasing attenuation in a fermented beverage. More particularly, the method relates to addition of a transglucosidase to a maltose depleted fermentate to convert non-fermentable dextrins to maltose.