Process for producing a more stable malt beverage and...

Details Process for producing a more stable malt beverage and... Process for producing a more stable malt beverage and...

C - Chemistry, Metallurgy

12

G

C12G 3/07 (2006.01) C12C 5/02 (2006.01) C12H 1/22 (2006.01)

Patent

CA 2397326

Onset of oxidation flavor in a malt beverage is delayed by contacting the malt beverage with toasted, oak wood particles, weighted or tied down in contact with the beverage during the aging process.

Selon l'invention, l'apparition d'un goût d'oxydation dans une boisson à base de malt est retardé en mettant en contact ladite boisson avec des particules de bois de chêne grillées, lestées ou arrimées de manière à être en contact avec la boisson au cours de son processus de vieillissement.

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