| 摘要 |
A beer-like carbonated alcoholic beverage rich ir the characteristic flavor of an organic acid such as malic acid or citric acid is obtained by conducting with a Rhizopus or white-Aspergillus mold the saccharification of malt in beer brewing. The formation of the organic acid during the production process makes it possible to allow the fermentation to proceed stably. Furthermore, the beverage obtained according to the present invention has a high alcohol content and has hence been improved in storage stability. When moto is used as a yeast, a beer-like carbonated alcoholic beverage added with sake flavor can be obtained. When a must of fruit wine is employed, a beer-like carbonated alcoholic beverage added with the flavor of a fruit wine can be obtained.
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