USE OF ENZYMATICALLY HYDROLYZED VEGETABLE PROTEIN IN BREWING FERMENTED BEVERAGES
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Dec 15, 2015
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Dec 15, 2014
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This invention provides methods to reduce fermentation time of the cereal based fermented beverages such as beer, increasing the cellar output as well as enhancing yeast nutrition and beer foam quality. An enzymatically hydrolyzed vegetable protein which supplies a balanced combination of foam enhancing proteins and free amino acids of high nutritional value for yeast is added to the materials to be fermented.
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