METHOD OF IMPROVING FLAVOR STABILITY IN FERMENTED BEVERAGES

METHOD OF IMPROVING FLAVOR STABILITY IN FERMENTED BEVERAGES

This invention provides novel methods for stabilizing the flavor of a fermented beverage, most particularly beer, by the addition of 3,4-hydroxytryosol prior to, or during early stages of, fermentation of the beverage. The invention is also directed to the fermented beverage prepared by such a metho...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser: LUSK, LANCE, T, RYDER, DAVID, S
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:This invention provides novel methods for stabilizing the flavor of a fermented beverage, most particularly beer, by the addition of 3,4-hydroxytryosol prior to, or during early stages of, fermentation of the beverage. The invention is also directed to the fermented beverage prepared by such a method. La présente invention concerne de nouvelles méthodes de stabilisation de l'arôme d'une boisson fermentée, plus particulièrement la bière, par ajout de 3,4-hydroxytryosol avant la fermentation, ou pendant les premières étapes de la fermentation de la boisson. La présente invention concerne également la boisson fermentée élaborée par une telle méthode.