METHOD FOR IMPROVING FLAVOR OF BEVERAGE

• Main Authors: TOSHIHIRO NISHIUMI, ATSUSHI MUKAI, DAISUKE YAMADA
• Format: Patent
• Language: English
• Published: 14.05.2021
• Subjects: AGEING; BEER; BIOCHEMISTRY; CHEMISTRY; CLARIFICATION; ENZYMOLOGY; METALLURGY; MICROBIOLOGY; MUTATION OR GENETIC ENGINEERING; PASTEURISATION; PRESERVATION; PURIFICATION; SPIRITS; STERILISATION; VINEGAR; WINE

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...