PRODUCTION OF LOW-ALCOHOL JAPANESE WINE

Title:

PRODUCTION OF LOW-ALCOHOL JAPANESE WINE

Document Type and Number:

Japanese Patent JPH0819390

Kind Code:

A

Abstract:

PURPOSE: To obtain a well-bodied, elegant and refreshing low-alcohol Japanese wine with mellow sweetness.

CONSTITUTION: A seasoned alcohol and water are added to unrefined SAKE (Japanese wine) to adjust the alcohol concentration of the unrefined SAKE to 5-12vol.% followed by squeeze-filtration and then heat sterilization, thus obtaining the objective low-alcohol, Japanese wine. The water may be added after the squeeze-filtration. The seasoned alcohol is pref. one containing an oligosaccharide and/or a reduced product thereof, and it is preferable that the content of the oligosaccharide and/or reduced product thereof stand at 0.5-60wt.% in the final product (low-alcohol Japanese wine).

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Inventors:

KAWAMURA DENBE
SUGIMOTO YOSHIKUNI
UNNO TAKEHIRO
NAKAKUKI TERUO

Application Number:

JP17964094A

Publication Date:

January 23, 1996

Filing Date:

July 07, 1994

Export Citation:

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Assignee:

JAPAN MAIZE PROD
SHIZUOKA PREFECTURE

International Classes:

C12G3/08; (IPC1-7): C12G3/08

Attorney, Agent or Firm:

Shigeru Matsui

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