Title:
発酵飲料の製造方法
Document Type and Number:
Japanese Patent JP4762546
Kind Code:
B2
Abstract:
It is a common concern among beverages to avoid or prevent off-flavors (unpleasant smells) from developing during a yeast-based fermentation step. The present invention relates to low-alcohol beverages produced through a fermentation stopping process and provides a method for producing fermented beverages with less off-flavor and with an excellent aroma. The L-methionine concentration and the free amino nitrogen level (FAN level) in wort are adjusted to reduce the hydrogen sulfide concentration and the T-VDK concentration, thus enabling the production of fermented beverages with less off-flavor, i.e., sulfur and diacetyl smells.
Inventors:
Nishida volunteers
Taichi Maruhashi
Hiroki Fujita
Nobuyuki Fukui
Taichi Maruhashi
Hiroki Fujita
Nobuyuki Fukui
Application Number:
JP2004549642A
Publication Date:
August 31, 2011
Filing Date:
November 07, 2003
Export Citation:
Assignee:
Suntory Holdings Limited
International Classes:
C12C5/00; C12C7/04; C12C11/00; C12C12/04; C12G3/02
Domestic Patent References:
| JPH10225287A | 1998-08-25 | |||
| JPS6158573A | 1986-03-25 |
Attorney, Agent or Firm:
Shinjiro Ono
Yasushi Kobayashi
Akio Chiba
Hiroyuki Tomita
Osamu Yamamoto
Yasushi Kobayashi
Akio Chiba
Hiroyuki Tomita
Osamu Yamamoto