PROCESS FOR THE PREPARATION OF A STABLE BEVERAGE

The present invention relates to a process for reducing haze in a beverage comprising adding a protein arginine deiminase and a proline-specific endoprotease during preparation of the beverage. The invention further relates to a wort or beer comprising a protein arginine deiminase and a proline-spec...

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Bibliographic Details
Main Authors MUTSAERS, Johanna Henrica Gerdina Maria, BEVERS, Loes Elizabeth
Format Patent
LanguageEnglish
Published 07.01.2021
Subjects
BEER
BIOCHEMISTRY
BREWING OF BEER
CHEMISTRY
ENZYMOLOGY
METALLURGY
MICROBIOLOGY
MUTATION OR GENETIC ENGINEERING
SPIRITS
VINEGAR
WINE
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Summary:The present invention relates to a process for reducing haze in a beverage comprising adding a protein arginine deiminase and a proline-specific endoprotease during preparation of the beverage. The invention further relates to a wort or beer comprising a protein arginine deiminase and a proline-specific endoprotease.
Bibliography:Application Number: US201917040771