USE OF AN ADDITIVE TO IMPROVE THE QUALITY OF BEVERAGES BASED ON PLANT MUSTS
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Sep 3, 2020
app pub date -
Sep 26, 2018
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Sep 26, 2017
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Abstract
The present disclosure relates to an additive for treating beverages made from plant musts, particularly wine, beer, cider or fruit juices, and more particularly for improving the quality of such beverages, namely, for example, protein stability and for avoiding the cloudiness of such beverages. In its broadest application, such an additive includes a cysteine protease and a cofactor.
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