| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing a malt-used fermented liquor, comprising adjusting an organic acid content in a wort, thereby adjusting the flavor of the malt-used fermented liquor, and to provide a method for adjusting the flavor of the malt-used fermented liquor. <P>SOLUTION: This method for producing the malt-used fermented liquor having the adjusted flavor is characterized by adjusting an organic acid content in a wort with a low organic acid content wort fraction and/or a high organic acid content wort fraction which are obtained by fractionating dry germinated barley into several tissues, and adjusting the organic acid content in the wort. The method for producing the malt-used fermented liquor, wherein the low organic acid content wort fraction is an endothelial layer fraction, a grain husk fraction, a leaf bud fraction or a malt root fraction, and the high organic acid content wort fraction is an albumen fraction. <P>COPYRIGHT: (C)2007,JPO&INPIT |
