Method for preparing a beverage component comprising volatile thiols, beverage component obtained by such method and use of such beverage component

摘要

A method for preparing a beverage component, the method comprising the steps of: (a) providing an aqueous hop suspension comprising hopping or hop derivatives, the hopping or hop derivatives comprising thiol precursors; (b) treating the hop suspension in vitro with an enzyme or enzyme mixture with beta-lyase activity.