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Production of fermented alcoholic products having a low diacetyl content
Production of fermented alcoholic products having a low diacetyl content
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机译:具有低二乙酰基含量的发酵酒精产品的生产
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摘要
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.
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