Development of a Low Alcohol Sparkling Beverage with <I>Rice-wine</I> Base

DOI
  • KADOKURA Toshimori
    Department of Brewing and Fermentation, Tokyo University of Agriculture
  • IMAMURA Hiromi
    Department of Brewing and Fermentation, Tokyo University of Agriculture
  • NAKAZATO Atsumi
    Department of Brewing and Fermentation, Tokyo University of Agriculture

Bibliographic Information

Other Title
  • 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

Keywords

Details 詳細情報について

  • CRID
    1390001206101535744
  • NII Article ID
    130004305656
  • DOI
    10.6013/jbrewsocjapan1988.87.315
  • ISSN
    21864012
    09147314
  • Data Source
    • JaLC
    • Crossref
    • CiNii Articles
  • Abstract License Flag
    Disallowed

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