| 摘要 |
It is a common problem in producing fermented drinks to prevent or regulate off-flavor (unpleasant smell) generated in the course of fermentation using yeasts. Thus, it is intended to provide a process for producing a fermented drink having a favorable taste with lessened off- flavor wherein a low alcoholic drink is produced by the fermentation stopping method. By controlling the L-methionine concentration and the free amino nitrogen (FAN) level of a sugar solution, it becomes possible to produce a fermented drink having a lowered hydrogen sulfide concentration and T-VDK concentration and showing relieved off-flavor, i. e., sulfur smell and diacetyl smell. |
