LOW-ALCOHOL REFINED RICE WINE AND ITS PRODUCTION

LOW-ALCOHOL REFINED RICE WINE AND ITS PRODUCTION

PURPOSE:To produce a low-alcohol refined rice wine excellent in palatability by saccharifying a raw material rice in the presence of an anzymatic agent, charging the saccharified material, diluting the obtained pure undiluted rice wine with water, adding an acid thereto and dissolving gaseous carbon...

Ausführliche Beschreibung

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Bibliographische Detailangaben
1. Verfasser: BAN MITSUHIRO
Format: Patent
Sprache:eng
Schlagworte:
BEER
BIOCHEMISTRY
CHEMISTRY
ENZYMOLOGY
METALLURGY
MICROBIOLOGY
MUTATION OR GENETIC ENGINEERING
OTHER ALCOHOLIC BEVERAGES
PREPARATION THEREOF
SPIRITS
VINEGAR
WINE
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Beschreibung
Zusammenfassung:PURPOSE:To produce a low-alcohol refined rice wine excellent in palatability by saccharifying a raw material rice in the presence of an anzymatic agent, charging the saccharified material, diluting the obtained pure undiluted rice wine with water, adding an acid thereto and dissolving gaseous carbon dioxide therein. CONSTITUTION:The whole raw material rice or a part thereof is saccharified in the presence of an enzymatic agent and charged to produce a pure undiluted rice wine. The resultant pure undiluted rice wine is diluted with water and an acid is added thereto as necessary. Gaseous carbon dioxide is then dissolved therein, thus obtaining the objective low-alcohol refined rice wine of 1-4vol% alcohol content and 4-12vol% extract content.