BEER-FLAVORED FERMENTED ALCOHOLIC BEVERAGE AND METHOD FOR PRODUCING THE SAME

BEER-FLAVORED FERMENTED ALCOHOLIC BEVERAGE AND METHOD FOR PRODUCING THE SAME

To provide a beer-flavored fermented alcoholic beverage that achieves reduction in the roughness remaining in the mouth and a discomfort aftertaste.SOLUTION: A beer-flavored fermented alcoholic beverage is provided, containing geranyl acetate at a concentration of 3.3 ppb or more.SELECTED DRAWING: N...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser: YONEDA TOSHIHIRO, KANO TOMOCHIKA, MIYOSHI KOREMICHI, MORISHITA AIKO
Format: Patent
Sprache:eng ; jpn
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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Beschreibung
Zusammenfassung:To provide a beer-flavored fermented alcoholic beverage that achieves reduction in the roughness remaining in the mouth and a discomfort aftertaste.SOLUTION: A beer-flavored fermented alcoholic beverage is provided, containing geranyl acetate at a concentration of 3.3 ppb or more.SELECTED DRAWING: None 【課題】口の中に感じるざらつき感および後味の不調和が低減されたビール風味発酵アルコール飲料の提供【解決手段】ビール風味発酵アルコール飲料において、酢酸ゲラニルを３．３ｐｐｂ以上の濃度で配合する。【選択図】なし