PROCESS FOR PRODUCTION OF AN EFFERVESCENT ALCOHOLIC BEVERAGE

• US 20080292748A1
• Filed: 05/23/2008
• Published: 11/27/2008
• Est. Priority Date: 05/25/2007
• Status: Abandoned Application

• Current Assignee: Sapporo Breweries Limited (Sapporo Holdings Limited)
• Original Assignee: Sapporo Breweries Limited (Sapporo Holdings Limited)
• Inventors: SATO, Masahide, Tanigawa, Atsushi
• Application Number:
  US12/126,495
• Publication Number:
  US 20080292748A1
• Time in Patent Office: Days
• US Class Current: 426/16
• CPC Class Codes: C12C 11/11 Post fermentation treatments, e.g. carbonation, or concentration methods for reducing the alcohol content after fermentation C12H3/00; methods for increasing the alcohol content after fermentation C12H6/00
• CPC Class Codes: C12C 5/00 Other raw materials for the preparation of beer
• CPC Class Codes: C12C 7/00 Preparation of wort malt extract C12C1/18
• CPC Class Codes: C12G 3/022 of botanical genus Oryza, e.g. rice
• CPC Class Codes: C12H 1/22 Ageing or ripening by storing, e.g. lagering of beer

Abstract

The present invention provides a process for production of an effervescent alcoholic beverage, the process comprising: a pH adjusting step in which the pH of a yeast-containing fermentate obtained by fermenting the raw material of an effervescent alcoholic beverage with the yeast is adjusted, and a storage step in which the fermentate is aged to yield an aged liquor. According to the present invention, it is possible to produce an effervescent alcoholic beverage which has a low hydrogen sulfide concentration and an excellent flavor without using gene recombination, while avoiding adverse effects on the main fermentation step.

Claims

1. A process for production of an effervescent alcoholic beverage, the process comprising:

a pH adjusting step in which the pH of a yeast-containing fermentate obtained by fermenting the raw material of an effervescent alcoholic beverage with the yeast is adjusted, and

a storage step in which the fermentate is aged to yield an aged liquor.

4. The process according to claim 1, wherein the pH adjusting step is a step in which the pH of the fermentate is adjusted so that the pH of the effervescent alcoholic beverage to be produced is 4.0 to 5.0.

7. The process according to claim 1, wherein the pH of the fermentate is adjusted by adding calcium carbonate to the fermentate.

10. The process according to claim 4, wherein the pH of the fermentate is adjusted by adding calcium carbonate to the fermentate.

13. The process according to claim 1, wherein the effervescent alcoholic beverage to be produced is beer, low-malt beer, or an effervescent alcoholic beverage obtained using neither malt nor barley as a raw material.

16. The process according to claim 4, wherein the effervescent alcoholic beverage to be produced is beer, low-malt beer, or an effervescent alcoholic beverage obtained using neither malt nor barley as a raw material.

2. A process for production of an effervescent alcoholic beverage having an improved flavor, the process comprising:

a pH adjusting step in which the pH of a yeast-containing fermentate obtained by fermenting the raw material of an effervescent alcoholic beverage with the yeast is adjusted, and

a storage step in which the fermentate is aged to yield an aged liquor.

5. The process according to claim 2, wherein the pH adjusting step is a step in which the pH of the fermentate is adjusted so that the pH of the effervescent alcoholic beverage to be produced is 4.0 to 5.0.

8. The process according to claim 2, wherein the pH of the fermentate is adjusted by adding calcium carbonate to the fermentate.

11. The process according to claim 5, wherein the pH of the fermentate is adjusted by adding calcium carbonate to the fermentate.

14. The process according to claim 2, wherein the effervescent alcoholic beverage to be produced is beer, low-malt beer, or an effervescent alcoholic beverage obtained using neither malt nor barley as a raw material.

17. The process according to claim 5, wherein the effervescent alcoholic beverage to be produced is beer, low-malt beer, or an effervescent alcoholic beverage obtained using neither malt nor barley as a raw material.

3. A process for production of an effervescent alcoholic beverage having a reduced concentration of hydrogen sulfide, the process comprising:

a pH adjusting step in which the pH of a yeast-containing fermentate obtained by fermenting the raw material of an effervescent alcoholic beverage with the yeast is adjusted, and

a storage step in which the fermentate is aged to yield an aged liquor.

6. The process according to claim 3, wherein the pH adjusting step is a step in which the pH of the fermentate is adjusted so that the pH of the effervescent alcoholic beverage to be produced is 4.0 to 5.0.

9. The process according to claim 3, wherein the pH of the fermentate is adjusted by adding calcium carbonate to the fermentate.

12. The process according to claim 6, wherein the pH of the fermentate is adjusted by adding calcium carbonate to the fermentate.

15. The process according to claim 3, wherein the effervescent alcoholic beverage to be produced is beer, low-malt beer, or an effervescent alcoholic beverage obtained using neither malt nor barley as a raw material.

18. The process according to claim 6, wherein the effervescent alcoholic beverage to be produced is beer, low-malt beer, or an effervescent alcoholic beverage obtained using neither malt nor barley as a raw material.