Production of fermented alcoholic products having a low diacetyl content
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United States of America Patent
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-
Nov 24, 1987
Grant Date -
N/A
app pub date -
Mar 15, 1982
filing date -
Aug 7, 1980
priority date (Note) -
Expired
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Abstract
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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