Patent ID: 6699515
Filing Date: 2004-03-02
Classification: C12C,C12N,C12Y,Y02E

Abstract:
In a process for preparing an alcoholic beverage comprising heating, steeping or mixing a plurality of raw materials to form a brew, the improvement comprising adding to the brew during any stage of its formation a non-malt component or a plurality of non-malt components collectively comprising a mixture of enzymes including at least an endo &bgr;-(1,4)-xylanase, an arabinofuranosidase, an alpha-amylase, an endo-protease and a &bgr;-(1,3-1,4)-glucanase, wherein the enzymes are present in respective amounts sufficient to provide the alcoholic beverage with a taste profile of a malt brew having a higher malt content than said alcoholic beverage, and wherein the component or plurality of components is present in an individual seed or in a plurality of seeds.