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...
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Main Authors | , |
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Format | Patent |
Language | English |
Published |
12.05.2011
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Subjects | |
Online Access | Get full text |
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Summary: | 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. |
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Bibliography: | Application Number: US20090616210 |