| 摘要 |
The present invention relates to a bubble generation and improvement method of traditional grain wine which comprises the following steps: adding water to grains or grain powder, and processing the mixture with saccharifying enzymes or malt to obtain saccharide; deactivating protease contained in the saccharide; and injecting yeast into the saccharide in which the protease is deactivated for fermentation. By providing the previous method, the traditional grain wine has abundant bubbles like bear, creamy texture, and freshness like Champaign. [Reference numerals] (AA) Foam height (cm);(BB) Control group;(CC) Mung bean flour;(DD) Wheat flour;(EE) Barley flour;(FF) Soybean flour |
