| 摘要 |
<P>PROBLEM TO BE SOLVED: To solve such a problem that the volatilizing amount of alcohol differs in seasons and thus blending causes the disturbance of the balance of the characteristics of liquors that is a target of blending to make it difficult to be finished in the wine beverage of the final aim. <P>SOLUTION: (1) A method for producing wine beverage includes blending wine with distilled alcohol beverage at a temperature within the range of 14-16°C. (2) The method for producing the wine beverage described in claim 1 involves the blending ratio of the wine to a distilled alcohol beverage being from 1:0.1 to 1:0.5. (3) The method for producing the wine beverage described in claim 1 or 2 involves selecting the distilled alcohol beverage from Shochu (Japanese white distilled liquor), brandy and liqueur. <P>COPYRIGHT: (C)2012,JPO&INPIT |
