MALT BEVERAGE HAVING STABILIZED FLAVOR AND METHODS OF PRODUCTION THEREOF

摘要

The present invention is directed to a method for stabilizing the flavor of a fermented malt beverage, most particularly a beer, by the addition of an oxoalde hyde reductase enzyme, the fermented malt beverage prepared by such a method, and to the use during the brewing process of oxoaldehyde reductase enzymes from natural ly occurring sources, including those produced by yeasts, to stabilize the flavor o f the resulting beer product and to produce a beer having a stable flavor. The inventi on also relates to microorganisms, particularly yeasts, which have been specificall y modified, selected, or genetically engineered to express or secrete an oxoaldehy de reductase enzyme which may be used during the brewing process to stabilize the flavor of the resulting beer product and to produce a beer having a stable flavo r. The present invention also provides extracts from a naturally occurring source (e.g. , yeast), or a modified yeast or extract thereof, which will provide a sufficient amount of the necessary enzymes to block, inhibit or reduce the Maillard reaction intermediates (e.g., 3-deoxyglucosone), which results in the formation of the st ale flavor in fermented malt beverages. In addition, the present invention provides fermented malt beverages having enhanced flavor stability produced by these methods.