Development of a Low Alcohol Sparkling Beverage with <I>Rice-wine</I> Base
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- KADOKURA Toshimori
- Department of Brewing and Fermentation, Tokyo University of Agriculture
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- IMAMURA Hiromi
- Department of Brewing and Fermentation, Tokyo University of Agriculture
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- NAKAZATO Atsumi
- Department of Brewing and Fermentation, Tokyo University of Agriculture
Bibliographic Information
- Other Title
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- ライスワイン (玄米酒) をベースにした発泡性の低アルコール飲料の開発
- Development of a Low Alcohol Sparkling Beverage with Rice-wine Base
Abstract
Production of a sparkling beverage with low alcohol content was attempted from rice-wine (an alcoholic beverage with wine-like flavor produced from unpolished rice by enzymatic saccharification followed by fermentation) developed by TAKEDA et al. A rice-wine was diluted to alcohol content about 4%, and adjusted to acidity 2.8-3.0 ml, and reducing sugar content about 8.0%. This preparation was inoculated with a brewer's yeast, S. cerevisiae IFO 2019, which shows high adhesiveness to the bottom of vessel, and incubated at 25°C after sealing the bottle. This liquor was pasteurized when CO2 gas pressure reached about 2.5 kg/cm2. Thus, a sparkling liquor with wine-like flavor which did not give feeling of low alcohol content was produced. Yeast cells did not float in the bottle, and the liquor did not became cloudy when poured from the bottle into a glass, because the propagated yeast cells firmly stuck to the bottom of the bottle.
Journal
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- JOURNAL OF THE BREWING SOCIETY OF JAPAN
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JOURNAL OF THE BREWING SOCIETY OF JAPAN 87 (4), 315-317, 1992
Brewing Society of Japan
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Keywords
Details 詳細情報について
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- CRID
- 1390001206101535744
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- NII Article ID
- 130004305656
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- ISSN
- 21864012
- 09147314
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- Data Source
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- JaLC
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed