PROCESS FOR CLARIFYING OR PREVENTING TURBIDITY IN BEER

摘要

1512512 Clarifying beverages INSTITUTO DE FARMACOLOGIA ESPANOLA SL 6 May 1975 [6 May 1974] 19884/74 Heading C6E [Also in Division C3] A method for the clarification of, or the prevention of, turbidity in beer comprises adding an enzyme product derived from Streptomyces culture medium to the beer and maintaining the beer for a time at a temperature sufficient to clarify the beer or counteract potential turbidity. The preferred Streptomyces culture is of Streptomyces fadiae. Examples illustrate the efficacy of protease derived from such a Streptomyces culture.