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 during the mashing stage of the brewing. Representatives of such oxygen scavenging enzymes are for instance glucose-oxidase and polyphenyloxidases like laccase. The flavour quanity of the “treated” beer was essentially better than the flavour quality of the control beer.