Treatment of malt to reduce stale flavor in beer
US4110480A · kind A · utility
3Cited by
1References
7Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Jul 23, 1975 |
| Grant date | Aug 29, 1978 |
| Priority date | — |
| Expiry date | Jul 23, 1995 |
Classification
- Technology area (CPC C)Chemistry; Metallurgy
- CPC primaryC12C7/00
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Stale flavor formation in beer is reduced by contracting malt, prior to extracting to produce wort, with a primary or secondary mono- or polyhydric alcohol or with acetic acid or with dimethylsulfoxide to reduce the amount of precursors of 2-trans-nonenal present in the malt.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.