Assessing the chemistry and enzymology of “Light Beer”
Biochemist Joseph Owades revolutionized the production of beer in the United States by developing a simple treatment with an enzyme that converted regular beer into “light beer,” which was marketed aggressively as a beverage that “tastes great,” even though it is “less filling.” What was the enzymecatalyzed reaction that Owades used to modify the fermentation process so cleverly, and how is regular beer different from light beer?
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