WO2009133391A1 - Contrôle de la mousse - Google Patents

Contrôle de la mousse Download PDF

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Publication number
WO2009133391A1
WO2009133391A1 PCT/GB2009/050427 GB2009050427W WO2009133391A1 WO 2009133391 A1 WO2009133391 A1 WO 2009133391A1 GB 2009050427 W GB2009050427 W GB 2009050427W WO 2009133391 A1 WO2009133391 A1 WO 2009133391A1
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WO
WIPO (PCT)
Prior art keywords
beer
fatty acid
control agent
acid ester
sorbitan
Prior art date
Application number
PCT/GB2009/050427
Other languages
English (en)
Inventor
Roy Kenneth Taylor
Original Assignee
Stephenson Group Limited
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Stephenson Group Limited filed Critical Stephenson Group Limited
Publication of WO2009133391A1 publication Critical patent/WO2009133391A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/54—Mixing with gases
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C5/00—Other raw materials for the preparation of beer
    • C12C5/02—Additives for beer

Definitions

  • the present invention relates to improvements in or relating to beer.
  • the present invention relates to the controlling of foaming and/or control of carbon dioxide in beer, during filling of beer containers and/or during dispensing.
  • foaming herein we include the formation of an excessive and/or persistent foam head during filling or dispensing; and the spurting or gushing which may occur when a beer container is opened.
  • filling herein we mean filling of containers during manufacture, and thus include canning or bottling.
  • pouring herein we mean pouring of a beer direct from a container (for example by a person in the home, or by a member of serving staff, for example a steward on an airline, or a bartender) , as well as delivering from a draft flow system at home or in a bar or restaurant .
  • beer herein we mean any fermented starch beverage, especially any fermented malt beverage, including such as bitters, lagers, stouts, ales, wheat beers, Iambic beers, typically having an alcohol content below 12% by volume. Some beers may have carbon dioxide added to them during their production. Others have only carbon dioxide from fermentation. Both are called “carbonated” herein.
  • a “container” herein may typically be a bottle or can, or a keg or barrel.
  • a further problem associated with excessive foaming is excessive loss of carbon dioxide during filling. It is undesirable, from a product quality, efficiency and environmental viewpoint, to release carbon dioxide into the environment. However some breweries have sought to recover carbon dioxide from the fermentation process and use it to carbonate the beer.
  • a yet further problem is the loss of the contribution to taste provided by carbon dioxide, particularly in respect of more carbonated beers such as lagers. If excessive carbon dioxide is lost from the beer there may be a marked deterioration in its drinking quality.
  • a technical measure which solves or reduces one or more of the problems described herein could be of high value .
  • hop extracts are only partially effective in foam control, and furthermore often affect the taste of the beer unfavourably in the quantities required for effective foam control.
  • hop extracts typically require the inclusion of emulsifying agents to render the hop extracts soluble. This cocktail of ingredients is undesirable both in terms of the complexity of the manufacturing process and the resulting flavour of the beer.
  • Hop extracts produce particularly unpleasant odours and flavours when exposed to light, even when emulsified with an emulsifying agent, albeit this effect is then somewhat reduced.
  • a beer comprising a foam control agent and/or a carbon dioxide control agent, the control agent comprising: a polyoxyethylene sorbitan fatty acid ester; a sorbitan fatty acid ester; or a polyethylene glycol (PEG) fatty acid ester.
  • foam control agents has a remarkable effect in relation to foam control, when a beer is delivered to a container, whether the container be a can or bottle in a filling plant, or a drinking vessel such as a glass or cup.
  • Foaming is significantly reduced. It appears to be the case with many beers that excessive foam is inhibited, and any foam head which is produced is more coarse and collapses more quickly. Consequently there arise the advantages that less carbon dioxide is lost into the atmosphere during filling giving economic and environmental benefit; and less carbon dioxide escapes from the beverage when it is poured into a drinking vessel (thereby giving better drinking quality) .
  • a further advantage of embodiments of the invention may be that carbon dioxide can be retained for longer in the beer in a container which has been opened. The familiar problem of beer, especially bottled or canned beer, going "flat" after pouring may thereby be ameliorated, in such embodiments .
  • Carbonation may be by a natural process of fermentation and, if wished, in addition by supply of carbon dioxide.
  • the beer may be non-alcoholic, but is typically alcoholic with an alcohol content no more than 12% ABV, where ABV mean alcohol by volume, as commonly understood in the art.
  • ABV mean alcohol by volume, as commonly understood in the art.
  • the beer has an alcohol content of less than 8% ABV.
  • Most preferably the beer has an alcohol content of less than 6.5% ABV.
  • the beer preferably has an alcohol content greater than 2% ABV, preferably greater than 3% ABV, and most preferably greater than 4% ABV.
  • the beer may be a bitter, lager, ale, stout, wheat beer, Iambic beer, or anything else which is commonly regarded as a beer.
  • the beer is clear; that is, preferably not hazy and/or cloudy and/or turbid and/or opaque.
  • the beer does not contain hop extracts in addition to those arising from the brewing process; for example, those sometimes used as auxiliary foam control agents.
  • control agent which may include one or more compounds of one or more of the classes of compound stated, is the only agent present in the beverage to achieve foam control and/or control carbon dioxide release. That is to say, there is no control agent other than a polyoxyethylene sorbitan fatty acid ester and/or a sorbitan fatty acid ester and/or a polyethylene glycol fatty acid ester. Preferably no other compound intended to promote or boost the activity of the control agent is present .
  • control agent has a molecular weight in the range of 200 to 3000, preferably 300 to 2500, more preferably 400 to 2000.
  • control agent has an HLB value less than 14, more preferably less than 12, most preferably less than 11.
  • control agent has an HLB value greater than 1, more preferably greater than 2, most preferably greater than 3.
  • HLB number is defined in terms of the widely used method of Griffin. In accordance with this method the molecular weight of the ethylene oxide part of the respective compound is calculated. For example if there are 20 moles of ethylene oxide, the molecular weight of that compound is 880 (20 multiplied by 44) . To this number is added the molecular weight of the fatty acid residue (e.g. monooleate, dilaureate etc.), this essentially gives an overall molecular weight.
  • the molecular weight of the ethylene oxide part is expressed as a percentage of the overall molecular weight, and the resulting percentage value is divided by 5, to yield the HLB value (thus if the ethylene oxide represents 55% of the total compound weight, the HLB value of the respective compound is 11) .
  • control agent is used in the absence of any other control agent.
  • control agent is not used to assist the performance of another control agent.
  • the concentration of the control agent is preferably 0.1 to 100 mg/1, preferably 0.1 to 50 mg/1, more preferably 0.5 to 30 mg/1, more preferably 1 to 20 mg/1, most preferably 1 to 10 mg/1.
  • Control agents may be used in admixture, within the classed defined and across the classes defined. Such concentration ranges refer to the total amount of control agents present, when more than one such compound is present. Concentrations are of the control agent (s) as active, and do not refer to formulated product containing same .
  • the molar ratio of ethylene oxide to fatty acid ester in a control agent comprising compounds with polyethylene oxide residues is at least 1, preferably 2 to 36, most preferably 4 to 7.
  • a beer may contain a sorbitan fatty acid ester in an amount of from 0.1 to 50 mg/1, preferably from 0.5 to 20 mg/1, more preferably from 1 to 20mg/l, and most preferably from 1 to 10 mg/1.
  • the sorbitan fatty acid ester preferably has an HLB value of less than 11, more preferably less than 10, and most preferably less than 9.
  • the sorbitan fatty acid ester preferably has a minimum HLB value of 3, and most preferably 4.
  • the sorbitan fatty acid ester may be compounds with plural ester groups, e.g. triesters, but is preferably a monoester .
  • the sorbitan fatty acid ester is preferably selected from the group including:
  • Sorbitan monooleate (commonly known as SPAN 80) - HLB 4.3.
  • Sorbitan monostearate (commonly known as SPAN 60) HLB 4.7.
  • Sorbitan monopalmitate (commonly known as SPAN 40) HLB 6.7.
  • Sorbitan monolaurate (commonly known as SPAN 20) - HLB 8.6.
  • the sorbitan fatty acid ester is sorbitan monooleate or sorbitan monolaurate.
  • the beer may contain a polyethylene glycol fatty acid ester in an amount of from 0.1 to 50 mg/1, more preferably 1 to 30 mg/1, most preferably 2 to 20 mg/1.
  • the polyethylene glycol fatty acid ester preferably has an HLB value less than 12, more preferably less than 10, and most preferably less than 9.
  • the polyethylene glycol fatty acid ester preferably has a minimum HLB value of 4, more preferably 5, and most preferably 6.
  • the PEG part of the PEG fatty acid esters is a low molecular PEG moiety, for example a PEG 50 - PEG 2000 moiety, preferably a PEG 100 - PEG 1000 moiety, most preferably PEG 200 - PEG 600.
  • the Cloud Point (CP) of a preferred control agent, in a 1% aqueous solution is preferably not greater than 20 0 C, preferably not greater than 16°C, and more preferably is not greater than 10 0 C.
  • the polyethylene glycol fatty acid ester is preferably selected from the group including:
  • PEG 300 dilaurate - HLB 7.9, CP less than 5°C PEG 200 monostearate - HLB 8.1, CP less than 5°C
  • PEG 300 monooleate - HLB 10.2 CP less than 5°C PEG 300 dioleate - HLB 6.9, CP less than 5°C PEG 400 dioleate - HLB 8.3, CP less than 5°C PEG 600 dioleate - HLB 10.6, CP 10 0 C.
  • the PEG fatty acid ester is PEG 200 monooleate, PEG 400 dioleate or PEG 600 dioleate.
  • a beer may comprise a polyoxyethylene sorbitan fatty acid ester in a concentration range of 0.1 to 100 mg/1, preferably 0.1 to 50 mg/1, preferably 0.2 to 30 mg/1, preferably 0.5 to 20 mg/1, most preferably 1 to 10 mg/1.
  • the polyoxyethylene sorbitan fatty acid ester has an HLB value less than 14, more preferably less than 11.5.
  • the polyoxyethylene sorbitan fatty acid ester has a minimum HLB value of 5, more preferably a minimum of 6, more preferably a minimum of 7.
  • the polyoxyethylene sorbitan fatty acid ester may be selected from the group including:
  • polyoxyethylene sorbitan fatty acid ester is Polysorbate 65.
  • control agent used in the present invention comprises at least one mole of ethylene oxide per mole of ester; preferably at least 2, preferably at least 3, more preferably at least 4.
  • it contains up to 36 moles of ethylene oxide per mole of fatty acid ester, preferably up to 24, preferably up to 12, most preferably up to 7.
  • the presence, in the polyoxyethylene sorbitan ester or PEG ester of other alkylene oxide moieties such as propylene oxide, is not excluded.
  • some polyoxyethylene component must be present, and the polyoxyethylene component itself preferably conforms to the molar definitions given above, without reference to any additional alkylene oxide component. Most preferably, however, the polyoxyethylene component contains ethylene oxide units, and no other alkylene oxide unit.
  • the fatty acid residues of any defined compounds herein are residues of Ce - C33 fatty acids, preferably Cio - C22 fatty acids.
  • Fatty acids may be saturated (for example lauric, stearic) or unsaturated (for example oleic) .
  • the compound may have from 1 to the saturation number of fatty acid residues (the compound being, for example a monooleate, dioleate, monostearate, distearate or, in the case of a sorbitan compound, being a trioleate or tristearate, for example) .
  • control agent of the invention many of the parameters expressed above for a control agent of the invention are mean values, given that the control agents are distributions of compounds; for example molecular weight, HLB and number of carbon atoms per molecule or residue. A similar comment applies to the degree of ethoxylation, given that ethoxylation produces a distribution.
  • control agent is added to the beer or to a precursor thereof; for example, a pre-fermentation liquor.
  • the control agent may itself be a liquid at ambient temperature, or it may be liquefiable, for example by heating it in order to melt it, or by dissolving or dispersing it in a liquid carrier.
  • a sealed container containing a beer of the first aspect is suitably of a pressure-resisting construction, such as a metal can, a deformation-resistant plastics bottle, or a glass bottle, or a barrel or keg.
  • a foam control additive comprising the control agent of the first aspect.
  • the additive is in a form whereby it may be conveniently added to a base beer (that is, a beer lacking only the control agent) or to a precursor thereof, for example to a pre-fermentation liquor.
  • the additive comprises a liquid carrier, preferably water.
  • the liquid carrier may further comprise an ingestible polar organic solvent such as ethanol to assist solubility of the control agent.
  • a method of making a beer of the first aspect comprising adding the control agent to a base beer (that is, a beer lacking only the control agent) or a precursor therefor.
  • the foam control agent may first be incorporated into a foam control additive in accordance with the second aspect before then adding said additive to the beer or precursor therefor.
  • the method may include the step of sealing the beer in a pressure-resistant container. It is found that in accordance with the present invention the filling process is much quicker with than without the control agent. The amount of foam formed is reduced, and it collapses more quickly. Both phenomena lead to increased filling rates.
  • a method of controlling foaming and/or improving retention of carbon dioxide in a beer comprising the inclusion, in the beer or in a precursor, of a foam control agent as defined above.
  • a foam control additive in the form of an aqueous dispersion of Polysorbate 65 was prepared by adding liquid
  • the biere blonde from Tesco was used, dosed with the Polysorbate 65, and the beer was adjusted to the temperature stated in Table 1 below, using a water bath.
  • the temperature of the beer was taken using an electronic thermometer.
  • the beer was then poured from each bottle in turn into a weight tared 600 ml plastic beaker in a continuous smooth stream from the top of the beaker at an angle of 90°.
  • the beer was poured into the beaker, which was oversized for the volume of beer, as quickly as possible, and the time taken for the foam to subside to leave a clear area of approximately 2.5 cm diameter was recorded.
  • a constant dose of 40mg/l Polysorbate 65 (active content) was used, or a control of 2g of water. The results are outlined in Table 1 below. TABLE 1
  • the temperature effect on the rate of foam collapse can be clearly seen in respect of the control (2g of water) . More importantly however, a dramatic increase in the rate of foam collapse is observed across all temperatures in the samples treated with 2g of the foam control additive dispersion. Furthermore, the change in the rate of foam collapse is inverted with temperature as compared to those samples treated with a control solution. It is of note that the size of the foam head at high temperatures, in respect of the samples treated with the foam control agent, was much less than those samples not treated with foam control agent. This indicates that less carbon dioxide was lost during pouring, whilst the foam itself also collapsed much more quickly.
  • the inverted temperature relationship with the rate of foam collapse is also telling of the effect of the foam control agent.
  • the fact that foam collapse occurs quicker at higher temperatures for samples containing the foam control agent is a clear indication of a kinetic effect, and confirms the effectiveness of the foam control agent.
  • Example IIa The tests carried out in Example Ia were repeated, but this time using lower concentrations of the foam control agent. Dosages were 20 mg/1 Polysorbate 65 in 250 ml biere blonde and 1.5g 30 mg/1 Polysorbate 65 in 250 ml biere blonde (30mg/l) . Temperatures were again varied. The results are outlined in Table 2 below.
  • Example Ia and Ib The tests carried out in Examples Ia and Ib were essentially repeated, only at each temperature a pair of beers were tested: one control having been treated with Ig of tap water and one treated beer with 20 mg/1 of Polysorbate 65. Mixing of the additives with the beer was conducted as before. Again the beer was the same biere blonde, but this time larger 1000 ml glass measuring cylinders were used as receptacles. The beer was poured into the cylinders as quickly as possible, and the total volume of liquid plus foam was noted, as well as the time taken for the foam to subside to leave a clear area of approximately 1.5 cm diameter.
  • Example Ia may be due to the different receptacles used.
  • bottles of beer were treated with 10 mg/1 Polysorbate 65 within each beer sample.
  • Treated beer was then poured into a squat form borosilicate glass beaker (800 ml) over the top of the beaker such that no beer was poured down the side of the beaker. Times were then noted for the foam to clear, based on the following two definitions:
  • Example 2a Treated beer was then poured into a squat form borosilicate glass beaker (800 ml) as in Example 2a. Times were then noted for the foam to clear, based on the same two definitions in Example 2a.
  • bottles of beer were treated with 16.7 mg/1 of Polysorbate 65 within each beer sample.
  • Controls were treated with Ig of tap water. Mixing was conducted as in Example 1.
  • a pair of bottles (one control and one treated) were adjusted to the same temperature before caps were removed and their temperatures checked. The contents of each were then poured into each of two identical 1000 ml glass measuring cylinders.
  • a pair of bottles (one control and one treated) were adjusted to the same temperature before caps were removed and their temperatures checked. The contents of each were then poured into each of two identical 1000 ml glass measuring cylinders.
  • 0.1 to 2.0 wt% dispersions of the relevant foam control agents were prepared in a similar manner to the method outlined for Polysorbate 65 in Example 1.
  • the temperature of the diluent water varied between 10 and 90 0 C, depending upon the additive to be dispersed.
  • foam control additives as before such that the bottles were resealed, mixed, and allowed to equilibrate as described in Example 1.
  • No more than 3g of the foam control agent dispersions was added to any of the beers to obtain the desired concentrations of foam control agent within the beers.
  • Any controls were always treated in the same way as in Example 1, ie . replacing an amount of foam control agent with an equivalent amount of water.
  • Example 4a In each experiment, treated beer was then poured in a continuous stream, over approximately 5 seconds, into a squat form borosilicate glass beaker (800 ml) over the top of the beaker such that no beer was poured down the side of the beaker. The time taken for the foam to subside to leave a clear area of approximately 1.5 cm diameter was recorded.
  • Budweiser (300 ml, 5% ABV) was tested as outlined above using sorbitan monolaurate as foam control agent. In each case the temperature of the beer was 16°C. The results are shown in Table 8 below.
  • Budweiser (300 ml, 5% ABV) was tested as outlined above using a variety of foam control agents at constant dose and temperature. In each case the temperature of the beer was 16°C. The results are shown in Table 9 below. TABLE 9
  • Budweiser (300 ml, 5% ABV) was tested as outlined above using a variety of foam control agents at various doses but similar temperatures. The results are shown in Table 10 below.
  • Budweiser (300 ml, 5% ABV) was tested as outlined above using three different foam control agents at constant dosage but at various temperatures. The results are shown in Table 11 below. TABLE 1 1
  • Boheme Pilsen (Czech Pilsner Lager,
  • An advantage of a beer containing foam control agents which control or suppress foaming at higher temperatures, such as room temperature (-25 0 C) , is that bottlenecks in the beer bottling process may be reduced, resulting in increased manufacturing throughput. It also alleviates the need to chill the beer prior to bottling, which is an expensive and energy inefficient partial solution currently employed in the industry. Further advantages in using the foam control agents are that desired foam conditions on pouring and in the glass may be achieved, especially when a low-foaming effect is desired; serving the beer may be quicker; loss of carbon dioxide to the atmosphere may be reduced; and the beer may retain good drinking quality for longer, as it may take longer to go "flat".

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  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Organic Chemistry (AREA)
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  • Health & Medical Sciences (AREA)
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Abstract

L'invention porte sur un ester d'acide gras de sorbitane de polyoxyéthylène ou sur un ester d'acide gras de sorbitane ou sur un ester d'acide gras de polyéthylène glycol (PEG) qui atténue les problèmes dus à un moussage non souhaité de la bière et à une perte rapide de dioxyde de carbone.
PCT/GB2009/050427 2008-05-01 2009-04-28 Contrôle de la mousse WO2009133391A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB0807903A GB0807903D0 (en) 2008-05-01 2008-05-01 Foam control
GB0807903.0 2008-05-01

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WO2009133391A1 true WO2009133391A1 (fr) 2009-11-05

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8697162B2 (en) 2008-06-05 2014-04-15 Thos. Bentley & Son Limited Gassed beverages
US8962052B2 (en) 2006-11-29 2015-02-24 Thos. Bentley & Son Limited Carbonated beverages
WO2015033118A1 (fr) * 2013-09-04 2015-03-12 Thos. Bentley & Son Limited Améliorations apportées ou se rapportant à des boissons gazéifiées
JP6473247B1 (ja) * 2018-01-15 2019-02-20 アサヒビール株式会社 イソα酸を含む発泡性飲料の苦味刺激の向上方法

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0227967A (ja) * 1988-07-15 1990-01-30 Toyo Seikan Kaisha Ltd 缶入り飲料
EP0502603A1 (fr) * 1991-02-06 1992-09-09 Betz Europe, Inc. Contrôle de mousse
JPH10295339A (ja) * 1997-04-21 1998-11-10 U C C Ueshima C0Ffee Kk 容器に充填された泡立ち飲料
US20040219274A1 (en) * 2003-04-29 2004-11-04 Cook Phillip Michael Beverages containing water-soluble vitamin E
WO2008065401A1 (fr) * 2006-11-29 2008-06-05 Stephenson Group Limited Améliorations apportées ou relatives à des boissons gazeuses

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0227967A (ja) * 1988-07-15 1990-01-30 Toyo Seikan Kaisha Ltd 缶入り飲料
EP0502603A1 (fr) * 1991-02-06 1992-09-09 Betz Europe, Inc. Contrôle de mousse
JPH10295339A (ja) * 1997-04-21 1998-11-10 U C C Ueshima C0Ffee Kk 容器に充填された泡立ち飲料
US20040219274A1 (en) * 2003-04-29 2004-11-04 Cook Phillip Michael Beverages containing water-soluble vitamin E
WO2008065401A1 (fr) * 2006-11-29 2008-06-05 Stephenson Group Limited Améliorations apportées ou relatives à des boissons gazeuses

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
BAMFORTH C W: "The relative significance of physics and chemistry for beer foam excellence: theory and practice", JOURNAL OF THE INSTITUTE OF BREWING, INSTITUTE OF BREWING. LONDON, GB, vol. 110, no. 4, 1 January 2004 (2004-01-01), pages 259 - 266, XP009119533, ISSN: 0046-9750 *

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8962052B2 (en) 2006-11-29 2015-02-24 Thos. Bentley & Son Limited Carbonated beverages
US9089159B2 (en) 2006-11-29 2015-07-28 Thos. Bentley & Son Limited Carbonated beverages
US8697162B2 (en) 2008-06-05 2014-04-15 Thos. Bentley & Son Limited Gassed beverages
US9125432B2 (en) 2008-06-05 2015-09-08 Thos. Bentley & Son Limited Gassed beverages
WO2015033118A1 (fr) * 2013-09-04 2015-03-12 Thos. Bentley & Son Limited Améliorations apportées ou se rapportant à des boissons gazéifiées
JP6473247B1 (ja) * 2018-01-15 2019-02-20 アサヒビール株式会社 イソα酸を含む発泡性飲料の苦味刺激の向上方法
WO2019138671A1 (fr) * 2018-01-15 2019-07-18 アサヒビール株式会社 PROCÉDÉ AMÉLIORANT LA STIMULATION DE L'AMERTUME D'UNE BOISSON PÉTILLANTE CONTENANT UN ACIDE ISO-α
JP2019122290A (ja) * 2018-01-15 2019-07-25 アサヒビール株式会社 イソα酸を含む発泡性飲料の苦味刺激の向上方法

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