| 摘要 |
The present invention provides an improved brewing process which utilizes an adjunct comprising a highly fermentable sugar. In the process, brewers' yeast is allowed to act upon a, preferably all-malt, wort until said yeast is partially developed, following which, the said adjunct is introduced into the partially fermented wort and the brewing process carried to completion. It is preferable that the said adjunct is introduced into the partially fermented wort over a period of time during which the Plato value of the wort is not drastically altered. The process is capable of achieving high degrees of attenuation without the addition of additional discrete enzymes and is especially advantageous when used to produce alcoholic brewery beverages having reduced caloric and/or alcoholic contents. |
