Predicate |
Object |
assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_83762686ea3a4939e304b50c42a9f151 |
classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C5-004 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C7-04 |
classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12C7-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12C5-00 |
filingDate |
2001-02-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ce560b56a3d5c3ea514c1ea671fae9be http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_aa77a38f42a10b5f7e5d82a95e1e6dfe http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f1ef327c96c2593c9f11056c2dcc1869 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_27dc1dce9dc6245b89e2a847d3e1d7fa |
publicationDate |
2002-10-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber |
EP-1252285-A1 |
titleOfInvention |
Process for the production of beer having improved flavour stability |
abstract |
The invention relates to a process for producing beer having an improved flavour stability by adding an oxygen scavenging enzyme prior to and/or during the mashing stage of the brewing. Representatives of such oxygen scavenging enzymes are for instance glucose-oxidase and polyphenyloxidases like laccase. The flavour quality of the "treated" beer was essentially better than the flavour quality of the control beer. <IMAGE> |
priorityDate |
2000-02-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type |
http://data.epo.org/linked-data/def/patent/Publication |