Production of fermented alcoholic products having a low diacetyl content

摘要

PCT No. PCT/DK81/00076 Sec. 371 Date Mar. 15, 1982 Sec. 102(e) Date Mar. 15, 1982 PCT Filed Aug. 6, 1981 PCT Pub. No. WO82/00474 PCT Pub. Date Feb. 18, 1982.Fermented alcoholic products such as wine and beer are produced having a low diacetyl content by decomposing acetolactate with an enzyme. The enzyme is preferably acetolactate decarboxylase contained by Aerobacter aerogenes. The enzyme, in free or immobilized state, may be added during main fermentation or after main fermentation during maturation such as when carrying out malo-lactic fermentation.