Process for producing a more stable malt beverage

Details Process for producing a more stable malt beverage Process for producing a more stable malt beverage

1994-05-23

1995-10-03

Czaja, Donald E.

Food or edible material: processes, compositions, and products

Fermentation processes

Alcoholic beverage production or treatment to result in...

426 29, 426542, 426546, 426592, C12C 502, C12H 100

Patent

active

054550521

ABSTRACT:
Onset of oxidation flavor in a malt beverage is delayed by addition of a lactone to the malt beverage during the brewing process.

REFERENCES:
patent: 5336683 (1994-08-01), Pauling et al.
Tressel et al., Flavor of Foods and Beverages, Academic Press, New York, 1978, pp. 145-168.
Tressel et al., J. Agric. Food Chem., vol. 26, No. 6, 1978, pp. 1422-1426.
J. Pollock, Brewing Science, vol. 2, Academic Press, New York, p. 364, 1981.
G. Vernin, Chem. of Heterocyclic Comp. in Flavors & Aromas, J. Wiley & Sons, New York, pp. 86, 87, 112 & 113, 1984.
G. Hawley, The Condensed Chemical Dictionary, 10th Ed., Van Nostrand Reinhold Co., New York, pp. 864, 865, 1981.
J. S. Hough et al., Malting and Brewing Science, vol. II, 2nd Ed., Chapman and Hall, New York, p. 795, 1982.

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