REDUCED STUCK ALCOHOLIC FERMENTATIONS IN PRODUCTION OF ALCOHOLIC BEVERAGES
摘要
A method for production of an alcoholic beverage wherein the method significantly decreases the risk of unwanted stuck alcoholic fermentations. The method involves addition of glucose isomerase to the beverage starting solution.
申请公布号
WO2011003888(A1)
申请公布日期
2011.01.13
申请号
WO2010EP59603
申请日期
2010.07.06
申请人
CHR. HANSEN A/S;BJERRE, KRISTINE;VAN DEN BRINK, JOHANNES MAARTEN
