Use of enzymatically hydrolyzed Vegetable protein in the production of fermented Beverages

摘要

p This Invention provides methods for reducing the time of fermentation of cereal based Fermented Beverage such as Beer,Increased production in the Winery and also improve the Nutrition of the Yeast and Beer Foam quality.Adds an enzymatically hydrolysed Vegetable Protein such as corn gluten meal that provides a Balanced combination of protein and free amino acids that improve the Foam of highNutritional value for the Yeast to Ferment materials. / p