FERMENTED MALT BEVERAGE HAVING BOTH HIGH ALCOHOL-SPECIFIC PALATABILITY AND DRINKABILITY

FERMENTED MALT BEVERAGE HAVING BOTH HIGH ALCOHOL-SPECIFIC PALATABILITY AND DRINKABILITY

PROBLEM TO BE SOLVED: To provide a fermented malt beverage having both high alcohol-specific palatability and drinkability.SOLUTION: In a fermented malt beverage, the total of an organic acid concentration and a phosphoric acid concentration is 1600-2600 mg/L, and an alcohol concentration is 7-20 (v...

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Bibliographische Detailangaben
Hauptverfasser: ISHIHARA NORIE, GAMO TORU
Format: Patent
Sprache:eng ; jpn
Schlagworte:
BEER
BIOCHEMISTRY
BREWING OF BEER
CHEMISTRY
ENZYMOLOGY
METALLURGY
MICROBIOLOGY
MUTATION OR GENETIC ENGINEERING
SPIRITS
VINEGAR
WINE
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Zusammenfassung:PROBLEM TO BE SOLVED: To provide a fermented malt beverage having both high alcohol-specific palatability and drinkability.SOLUTION: In a fermented malt beverage, the total of an organic acid concentration and a phosphoric acid concentration is 1600-2600 mg/L, and an alcohol concentration is 7-20 (v/v)%.SELECTED DRAWING: None 【課題】高アルコールならではの嗜好性と飲みやすさを両立した発酵麦芽飲料の提供。【解決手段】有機酸の濃度とリン酸の濃度の合計が１６００〜２６００ｍｇ／Ｌであり、アルコール濃度が７〜２０（ｖ／ｖ）％である、発酵麦芽飲料。【選択図】なし