METHOD FOR VISCOSITY REDUCTION IN BREWING METHOD Russian patent published in 2019 - IPC C12C7/47 C12C5/02 C12N9/14

Abstract RU 2695461 C2

FIELD: food industry.

SUBSTANCE: invention relates to brewing industry. Method of reducing viscosity in the method of brewing includes the steps of: (a) obtaining a jam from malt and an additive and (b) adding beta-gluconase GH5_5, xylanase GH10 and arabinofuranosidase GH43 to the mash, wherein the amount of latter is 0.5–10.0 mg of protein- malt per g of malt grist.

EFFECT: method reduces mash viscosity and speeds up the filtration process.

12 cl, 2 dwg, 4 tbl, 4 ex

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RU 2 695 461 C2

Authors

Mauk Aleksandr

Elvig Nils

Eklof Jens

Krogkh Kristian Bertel Romer M.

Dates

2019-07-23—Published

2014-09-04—Filed