| 摘要 |
PROBLEM TO BE SOLVED: To obtain beer in a shortened fermentation period of time without developing such problems as quality deterioration and microbial control by adding beer less or dried product thereof or extract thereof to wort in the initial stage of beer fermentation. SOLUTION: In producing beer, in its fermentation process, beerless resulted from squeezing wort, dried product thereof prepared by washing beer lees with tap water on a stainless steel net to remove fine granules in the lees followed by drying, or extract liquor therefrom, is added at 0.05-0.2wt.% to wort spiked with beer yeast followed by conducting a fermentation to effect no beer quality deterioration (e.g. flavor deterioration), no development of problems in microbial control, etc., thus obtaining the objective beer with flavor comparable to that obtained by conventional beer production method, with the fermentation period shortened to 5-6 days as compared to about 7-8 days needed in the case of conventional method. |
