Title:
発酵アルコール飲料の製造方法
Document Type and Number:
Japanese Patent JP4730874
Kind Code:
B2
Abstract:
The present invention provides a process for producing wort with reduced content of a stale flavor-causing substance for the purpose of producing fermented alcoholic beverages such as beer and the like, in which the generation of a stale flavor is suppressed, and to provide a process for producing fermented alcoholic beverages such as beer and the like, in which the generation of a stale flavor is suppressed by using the wort obtained by said process. It becomes possible to produce fermented alcoholic beverages such as beer and the like, in which the generation of a stale flavor is suppressed, as a result of reducing a stale flavor-causing substance in wort by adjusting the grist fineness of a cereal raw material that are used for producing fermented alcoholic beverages such as beer and the like, i.e. by grinding the grains of a cereal raw material more coarsely than usual. The grist fineness of a cereal raw material can be evaluated by the EBC husk fraction by applying the trans-2-nonenal-poteintial in total filtrated wort as an indicator and adjusted thereby.
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Inventors:
Tetsuji Yasui
Tomohiko Hori
Chikako Matsuura
Tomohiro Tayama
Toshiya Ito
Tomohiko Hori
Chikako Matsuura
Tomohiro Tayama
Toshiya Ito
Application Number:
JP2003521766A
Publication Date:
July 20, 2011
Filing Date:
March 28, 2002
Export Citation:
Assignee:
Kirin Brewery Co., Ltd.
International Classes:
C12C1/02; C12C7/00; C12C7/01; C12C7/04; C12C11/00
Other References:
日本醸造協会誌,第96巻,第2号,(2001年2月),p.94-99
Proc.Cong.Eur.Brew.Conv.,(1997),26th,p.247-255
Proc.Cong.Eur.Brew.Conv.,(1997),26th,p.247-255
Attorney, Agent or Firm:
Masaki Hirota