Process for the production of beer having improved flavour stability
OwnerDiederik Johannes Maria Schmedding, Henk Hennink +2inventors
InventorsDiederik Johannes Maria Schmedding, Henk Hennink, Marinus Johannes Martinus Cornelis Van Gestel, Christopher John Smith
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Abstract
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.
Claims9
A process for producing beer which comprises adding an oxygen scavenging enzyme prior to and/or during the mashing stage of the brewing.
Dependencies are inferred from the claim text.