METHOD OF PRODUCING FERMENTED ALCOHOLIC DRINK WITH CHROMATICITY AND FLAVOR ADJUSTED BY MAILLARD REACTION

PROBLEM TO BE SOLVED: To provide a method of producing a fermented alcoholic drink which uses beer yeast, adjusts the color of liquor and the flavor of the fermented alcoholic drink by using saccharides, proteolytic products and a Maillard reaction product and its preparation, with the Maillard reac...

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Bibliographische Detailangaben

Hauptverfasser:	ISHIKAWA JUNYA, INAGAKI KEISUKE, OKUBO KAZUYA, MATSUO TAKEMASA
Format:	Patent
Sprache:	eng
Schlagworte:	BEER BIOCHEMISTRY BREWING OF BEER CHEMISTRY ENZYMOLOGY METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PREPARATION THEREOF SPIRITS VINEGAR WINE
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