| 摘要 |
<p>Disclosed is a method for preventing the occurrence of the so-called "gushing" phenomenon in which foam spills out immediately after opening a bottle or can filled with a fermented malt beverage such as beer. Specifically disclosed is a method for producing a fermented malt beverage, characterized by using cereals treated with thiophanate methyl or wheat treated with prothioconazole. The cereals treated with thiophanate methyl are preferably cereals treated with thiophanate methyl after the flowering stage and before harvesting, and as the cereals, barley is preferred.</p> |
