FLAVOURSOME FERMENTED ALCOHOLIC BEVERAGE CHARACTERIZED BY MUSCAT-LIKE FLAVOUR, AND PRODUCTION METHOD THEREFOR

摘要

A method is disclosed for manufacturing fruit liquor in which muscat fragrance is emphasized. The method includes either or both of set of step (a) and step (d) and another set of step (b) and step (c). Step (a) is to obtain fruit juice or fruit juice containing pericarp, by crushing and squeezing the fruit part of grapes. Step (b) is to heat the fruit juice or the fruit juice containing pericarp obtained in step (a) so as to make the article temperature reach 45 to 95 °C. Step (c) is to add enzyme having the glycosidase activity at the article temperature of fruit juice in a range of 10 to 55 °C. Step (d) is to ferment the fruit juice obtained in step (b) or step (c) using a yeast having the ²-glucosidase activity. The fruit liquor manufactured by this method has favorable muscat fragrance.