To obtain a sparkling alcoholic beverage using a fruit juice as a part of a primary material, actualizing improvement in flavor and excellent fermentation property and having a quiet smell of a fruit juice.
In the method for producing a sparkling alcoholic beverage not using barley, wheat and malt, with which a pre-fermentation liquid is produced by using a syrup containing a carbon source, Humulus lupulus, a coloring matter, a primary material for improving foaming and foam qualities and water as raw materials without using barley, wheat and malt and the pre-fermentation liquid is fermented by using yeast, a fruit juice represented by a deacidified fruit juice of white grape, a deacidified fruit juice of apple, an apple juice, a grape fruit juice, a dry prune fruit juice as a part of the primary material is added to the pre-fermentation liquid before a fermentation process to give the sparkling alcoholic beverage having a refreshed feeling, ready drinkability, an excellent flavor and fermentation property.
ODA MITSUHIKO
CHIBA HIDEKI
| WO2004000990A1 | 2003-12-31 |
最新果汁・果実飲料事典, JPN6010043140, 1 October 1997 (1997-10-01), pages 305 - 309, ISSN: 0001682653