发明名称 |
Process For Producing Stable Fermented Beverage |
摘要 |
Beer-flavored fermented beverages made from malt or other grains maintain their high quality for a long period of time without changing quality and remain as flavorful as they are immediately after production. Fermented beverages such as beer, happoshu, miscellaneous alcohol beverages and low-alcohol fermented malt beverages having high storage stability are provided by increasing the sulfurous acid concentration in the fermented beverages to 5.0 ppm or above. This is done by adjusting the concentration of free amino nitrogen (FAN value) in wort and other fermentation liquids to 25 mg/100 mL or below and adding a mineral source for fermentation.
|
申请公布号 |
US2008175950(A1) |
申请公布日期 |
2008.07.24 |
申请号 |
US20050660650 |
申请日期 |
2005.08.23 |
申请人 |
FUJITA ATSUSHI;NISHIDA YUJI;KAWASAKI SHINGO;TAKAOKA SEISUKE |
发明人 |
FUJITA ATSUSHI;NISHIDA YUJI;KAWASAKI SHINGO;TAKAOKA SEISUKE |
分类号 |
C12C11/00 |
主分类号 |
C12C11/00 |
代理机构 |
|
代理人 |
|
主权项 |
|
地址 |
|