| 摘要 |
<P>PROBLEM TO BE SOLVED: To produce a sparkling wine having characteristics including fruit taste and flavor, with high palatability of good balance between acidity and sweetness even in case of excessive fruit acidity or insufficient saccharinity, by using fruits and malt in beer production equipment. <P>SOLUTION: The sparkling wine with high palatability is produced by the following process. In the step of preparing beer with malt as a raw material, the activity of a saccharogenic amylase is regulated by changing the saccharifying temperature in a malt-saccharifying process to alter the ratio of dextrin to maltose in the resulting wort to regulate its sweetness and mellowness, thereby regulating the balance to the acidity of fruits to be added thereafter, alternatively, fruits are added in the boiling stage of wort, and if the acidity of the fruits is excessive, calcium carbonate is added to neutralize organic acids to decrease the acidity to regulate the balance between sweetness and acidity. <P>COPYRIGHT: (C)2004,JPO |
