PRODUCTION OF SPARKLING BEER

PROBLEM TO BE SOLVED: To control the flavor of sparkling beer by regulating the amounts of malic acid and succinic acid formed in a fermented liquid obtained after fermentation in a method for producing a sparkling beer from a raw material using malt in an amount smaller than that of a subsidiary ra...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	KIMURA TATSUJI, TAKASHIO HITOCHIKA
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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