Process for production of novel beer-like sparkling alcoholic beverage

A beer-like sparkling liquor rich in the flavor peculiar to organic acids such as malic or citric acid is obtained by conducting malt saccharification in beer production with a mold of the genus Rhizopus or white-koji mold. The formation of organic acids during the liquor production serves to effect...

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Bibliographische Detailangaben
Hauptverfasser:	TAKASHI SASAKI, KIMIHIRO SHIMAMURA, TADAHIKO HOZUMI
Format:	Patent
Sprache:	eng
Schlagworte:	BEER BIOCHEMISTRY BREWING OF BEER CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PREPARATION THEREOF PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS VINEGAR WINE
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Beschreibung
Zusammenfassung:	A beer-like sparkling liquor rich in the flavor peculiar to organic acids such as malic or citric acid is obtained by conducting malt saccharification in beer production with a mold of the genus Rhizopus or white-koji mold. The formation of organic acids during the liquor production serves to effect stable fermentation, while the realization of a high alcohol concentration serves to improve the storage stability of the product. The use of yeast mash as a yeast serves to provide a beer-like sparkling liquor also having a sake flavor, while the use of fruit wine mash serves to provide a beer-like sparkling liquor also having a fruit wine flavor.