METHOD FOR MANUFACTURING YEAST FERMENTATION PRODUCT AT LOW TEMPERATURE

摘要

PROBLEM TO BE SOLVED: To provide means for preventing reduction in fermentation efficiency due to deceleration of proliferation activity of yeast in manufacturing a yeast fermentation product such as effervescent alcoholic beverage at 20°C or lower.SOLUTION: A culture medium which includes free tryptophan in an amount of 0.3 ppm or more with a proportion of the free tryptophan relative to the total amount of free tyrosine and free phenylalanine of 0.3 or more is used for the yeast fermentation at 20°C or lower.