| 摘要 |
PROBLEM TO BE SOLVED: To provide draft beer retaining the natural taste of beer after ending fermentation, with extended taste-retaining period through stopping yeast activity, and enabling yeast's nutrient components to be effectively absorbed. SOLUTION: This draft beer with high preservability is obtained by crushing yeast contained in beer after ending fermentation, wherein the crushing of the yeast is made by mixing beer with carbon dioxide under pressure, holding the mixture at a given temperature (20-50 deg.C) for a given time (>=2 min) followed by rapid depressurization, in this case, the proportion of the carbon dioxide to the beer with ended fermentation is >=2 w/w%, and the pressures in the mixing operation and holding the mixture are >=0.05 MPa respectively. By the above method, bacteria including lactic bacteria contaminated during the fermentation can be killed, obtaining the objective draft beer where the enzyme having been held by the yeast is deactivated. |
