METHOD OF OBTAINING BEER

Haze formation in beer caused by anthocyanogens is reduced by using a mutant strain of barley having low anthocyanogen content as the source of barley or malted barley from which wort is prepared in the brewing process.

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Bibliographische Detailangaben
Hauptverfasser:	BENT ARENST-LARSEN,DK, DITRIKH KHOLGER FON VETSHTAJN,DK, INGA BARBO IENDE-STRID,DK, YURGEN AKSEL SERENSEN,DK
Format:	Patent
Sprache:	eng
Schlagworte:	BEER BIOCHEMISTRY BREWING OF BEER CHEMISTRY ENZYMOLOGY METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING SPIRITS VINEGAR WINE
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Beschreibung
Zusammenfassung:	Haze formation in beer caused by anthocyanogens is reduced by using a mutant strain of barley having low anthocyanogen content as the source of barley or malted barley from which wort is prepared in the brewing process.