PROCESS FOR THE PRODUCTION OF BEER HAVING IMPROVED FLAVOUR STABILITY

摘要

The invention relates to a process for producing beer having an improved flavour stability by adding an oxygen scavenging enzyme prior to and/or duri ng 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.