METHOD OF PRODUCING FERMENTED DRINK USING MULTIPLE SPECIES OF YEASTS

摘要

Disclosed are a method of producing a fermented drink which sustains the flavor of fermented drinks such as beer or low-malt beer, has a flavor imparted thereto that originates in a brewing yeast other than beer yeasts, and contains an antioxidant SO2 at a concentration sufficient to exert the antioxidant effect thereof; and the fermented drink as described above. To achieve these objects, fermentation is carried out by using a bottom beer yeast and a brewing yeast other than bottom beer yeasts.