METHOD FOR IMPROVING FLAVOR OF BEVERAGE

The purpose of the present invention is to improve the flavor of a beverage by selectively removing cyclic organic compounds which adversely affect the flavor of the beverage. This method for improving the favor of a beverage includes bringing the beverage into contact with a cellulose derivative so...

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Bibliographic Details
Main Authors TOSHIHIRO NISHIUMI, ATSUSHI MUKAI, DAISUKE YAMADA
Format Patent
LanguageEnglish
Published 14.05.2021
Subjects
AGEING
BEER
BIOCHEMISTRY
CHEMISTRY
CLARIFICATION
ENZYMOLOGY
METALLURGY
MICROBIOLOGY
MUTATION OR GENETIC ENGINEERING
PASTEURISATION
PRESERVATION
PURIFICATION
SPIRITS
STERILISATION
VINEGAR
WINE
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Summary:The purpose of the present invention is to improve the flavor of a beverage by selectively removing cyclic organic compounds which adversely affect the flavor of the beverage. This method for improving the favor of a beverage includes bringing the beverage into contact with a cellulose derivative so that cyclic organic compounds in the beverage are adsorbed to the cellulose derivative.
Bibliography:Application Number: MY2017PI702346