PROCESS FOR PRODUCTION OF AN EFFERVESCENT ALCOHOLIC BEVERAGE
First Claim
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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, anda storage step in which the fermentate is aged to yield an aged liquor.
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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.
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18 Claims
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1. A process for production of an effervescent alcoholic beverage, the process comprising:
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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. - View Dependent Claims (4, 7, 10, 13, 16)
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2. A process for production of an effervescent alcoholic beverage having an improved flavor, the process comprising:
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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. - View Dependent Claims (5, 8, 11, 14, 17)
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3. A process for production of an effervescent alcoholic beverage having a reduced concentration of hydrogen sulfide, the process comprising:
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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. - View Dependent Claims (6, 9, 12, 15, 18)
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Specification