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

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser: SMITH CHRISTOPHER JOHN, SCHMEDDING DIEDERIK JOHANNES MARIA, VAN GESTEL MARINUS JOHANNES MARTINUS CORNELIS, HENNINK HENK
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: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 quanity of the "treated" beer was essentially better than the flavour quality of the control beer.