Hopped malt beverage having enhanced light stability
AssigneeLabatt Brewing Company Limited
InventorsJoseph Raymond Luc Bordeleau, David John Hastings, Micheal Jerome McGarrity
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Abstract
An improved process for the production of a hopped malt beer wherein a processing liquid containing riboflavin is hopped to form the desired beverage. The improvement comprises subjecting that processing liquid to an effective amount of actinic radiation of a wavelength adapted to decompose the riboflavin and thereby reduce the amount thereof, whereby a beer having enhanced light stability is obtained.
Claims14
In a process for the production of a hopped malt beverage wherein a process liquid having a high riboflavin content is hopped to produce the desired beverage, the improvement comprising treating the process liquid with an effective amount of actinic radiation from an indium-doped arc lamp having a power output of greater than about 20 percent between about 410 and about 450 nanometers whereby the riboflavin content is reduced to less than about 0.2 ppm and the resulting hopped malt beverage has enhanced stability to light.
Dependencies are inferred from the claim text.