PRODUCTION OF HIGHLY ATTENUATED BEERS

The present invention relates to a method for increasing attenuation in a fermented beverage. More particularly, the method relates to addition of a transglucosidase to a maltose depleted fermentate to convert non-fermentable dextrins to maltose. La présente invention concerne un procédé destiné à a...

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Bibliographic Details
Main Authors MUNKSGAARD, Jannik, CRAMER, Jacob Flyvholm
Format Patent
LanguageEnglish
French
Published 01.06.2023
Subjects
BEER
BIOCHEMISTRY
BREWING OF BEER
CHEMISTRY
ENZYMOLOGY
FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE
METALLURGY
MICROBIOLOGY
MUTATION OR GENETIC ENGINEERING
SPIRITS
VINEGAR
WINE
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Summary:The present invention relates to a method for increasing attenuation in a fermented beverage. More particularly, the method relates to addition of a transglucosidase to a maltose depleted fermentate to convert non-fermentable dextrins to maltose. La présente invention concerne un procédé destiné à augmenter l'atténuation dans une boisson fermentée. Plus particulièrement, le procédé concerne l'ajout d'une transglucosidase à un produit de fermentation appauvri en maltose afin de convertir des dextrines non fermentescibles en maltose.
Bibliography:Application Number: WO2022US80289