Title:
PRODUCTION OF ALCOHOL BEVERAGE
Document Type and Number:
Japanese Patent JPS61247370
Kind Code:
A
Abstract:
PURPOSE: Fruit juice is added to a SAKE-like mash during fermentation and the fermentation is continued to produce an alcoholic beverage with mild taste harmonizing with the taste of SAKE, differing from usual fruit liqueur.
CONSTITUTION: Rice and KOJI are mainly used to effect alcohol fermentation. When the fermentation becomes vigorous by proliferation of yeast, preferably having more than 3.2pH and cell number of yeast at an order of 108 per 1 liter of the mash, at least one selected from orange, grapefruit, strawberry, grape, pineapple, lemon and cranberry fruit juice is added to continue fermenta tion.
More Like This:
| JP2008512112 | Beverage |
| WO/2009/051127 | LOW-SUGAR FERMENTED DRINK AND METHOD OF PRODUCING THE SAME |
| WO/2001/002535 | THE METHOD OF ETHANOL PRODUCTION WITHOUT THE RISE OF DISTILLER'S STILLAGE |
Inventors:
HARADA MASAYUKI
SAWAI TAKASHI
YAMAGUCHI SHIGERU
FUJII KOJI
SAWAI TAKASHI
YAMAGUCHI SHIGERU
FUJII KOJI
Application Number:
JP8805485A
Publication Date:
November 04, 1986
Filing Date:
April 24, 1985
Export Citation:
Assignee:
TAMON SYUZO KK
International Classes:
C12G3/00; C12G3/02; (IPC1-7): C12G3/02
Attorney, Agent or Firm:
Shusaku Yamamoto
Previous Patent: UTILIZATION OF LEES OF MILK ALCOHOLIC FERMENTATION
Next Patent: PRODUCTION OF TURBID SOLUTION CONTAINING ORGANIC ACID
Next Patent: PRODUCTION OF TURBID SOLUTION CONTAINING ORGANIC ACID