Food or edible material: processes – compositions – and products – Fermentation processes – Alcoholic beverage production or treatment to result in...
Patent
1976-10-12
1979-08-21
Naff, David M.
Food or edible material: processes, compositions, and products
Fermentation processes
Alcoholic beverage production or treatment to result in...
426 29, 426 64, C12C 100, C12C 1104
Patent
active
041653874
ABSTRACT:
Haze formation in beer caused by anthocyanogens is reduced by using a mutant strain of barley having low anthocyanogen content as the source of barley or malted barley from which wort is prepared in the brewing process.
REFERENCES:
jende-Stid, Barbro, Mutations Affecting Flavonoid Synthesis in Barley, Barley Genetics III, 1976 (p. 36) Proceedings of Third International Barley Genetics Symposium, Jul., 1975.
Trolle, B., Bryggerimessige Betragtninger Vedrorende Malt by G. Brygmesteren, No. 2, 1960 (pp. 45-55).
Gustafsson, et al., Hereditas, vol. 62, 1969, (pp. 409-414).
Nilan, R. A., The Cytology and Genetics of Barley, Washington University Press, 1964 (pp. 118-120 & 136-138).
Goering et al., Barley Starch IV. A Study of the Cooking Viscosity Curves of Twelve Barley Genotypes, Cereal Chemistry, vol. 47, 1970 (pp. 592-596).
Goering, et al., Barley Starch V. A Comparison of the Properties of Waxy Compana Barley with the Starches of its Parents. Cereal Chemistry, vol. 50, No. 3, 1973 (pp. 322-328).
Ahrenst-Larsen Bent
Jende-Strid Inga B.
Sorensen Jorgen A.
von Wettstein Dietrich H.
De Forenede Bryggerier A/S
Naff David M.
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