Oxalic acid removal in beer production

Details Oxalic acid removal in beer production Oxalic acid removal in beer production

1985-02-11

1987-03-24

Penland, R. B.

Food or edible material: processes, compositions, and products

Fermentation processes

Alcoholic beverage production or treatment to result in...

435 93, C12C 1104

Patent

active

046524525

ABSTRACT:
Beer production is improved by the introduction of oxalate decarboxylase during mashing and/or fermentation. The addition of the oxalate decarboxylase diminishes or eliminates calcium oxalate precipitation as a deposit on tank walls and equipment.

REFERENCES:
patent: 2624675 (1953-01-01), Wallerstein et al.
patent: 4518692 (1985-05-01), Rozzell
DeClerek, "A Textbook of Brewing", vol. 1, Chapman & Hall Publishers, London, 1957, p. 553.
Jakoby, "Oxalate Decarboxylation", Methods of Enzymology, vol. V (1962), pp. 637-640.

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