Method of Improving Flavor Stability In Fermented Beverages
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United States of America Patent
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Issued Date -
May 12, 2011
app pub date -
Nov 11, 2009
filing date -
Nov 11, 2009
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Abandoned
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Abstract
This invention provides novel methods for stabilizing the flavor of a fermented beverage, most particularly beer, by the addition of 3,4-hydroxytryosol prior to, or during early stages of, fermentation of the beverage. The invention is also directed to the fermented beverage prepared by such a method.
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