| 摘要 |
PURPOSE: A method for producing liquor containing Capsicum annuum component is provided to ensure new taste and contribute variation of product. CONSTITUTION: A method for producing liquor containing Capsicum annuum component comprises: a step of mixing water, malt or yeat in a specific ration; a step of fermenting the mixture at 20~28°C for 4 to 7 days; a step of filtering the fermented liquor then mixing the liquor and water of Capsicum annuum in the ratio of 1:1; and a step of maturing at 20 - 25°C for 1 to 2 days. |
