Phenolic-Degrading Enzymes: Effect on Haze Active Phenols and Chill Haze in India Pale Ale Beer

The development of green and sustainable biotechnological approaches for preventing chill haze formation is currently under investigation. In this preliminary study, laccase and tannase (pure or combined) were applied as phenolic-degrading enzymes during two crucial brewing steps (i. post-mashing an...

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Detalles Bibliográficos
Autores principales: Benucci, Ilaria, Mazzocchi, Caterina, Lombardelli, Claudio, Esti, Marco
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818860/
https://www.ncbi.nlm.nih.gov/pubmed/36613293
http://dx.doi.org/10.3390/foods12010077

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818860/
https://www.ncbi.nlm.nih.gov/pubmed/36613293
http://dx.doi.org/10.3390/foods12010077

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