| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for producing a beer by which fermentation is accelerated and the amount of formed acetic acid is reduced in spite of high- concentration brewing, a method for producing the beer by which the high- quality low-caloric beer can be produced in a simple production process by raising the degree of true fermentation without being influenced with a wort extract concentration, and a method for producing the beer or the low-caloric beer having new quality unobtainable by a brewer's yeast. SOLUTION: This method for producing the beer comprises making α- glucosidase act in a fermentation step or a method for producing the beer comprises making the α-glucosidase act in the fermentation step and reducing the amount of formed acetic acid in high-concentration brewing of the beer. Furthermore, the method for producing the low-caloric beer comprises making the α-glucosidase act in the fermentation step and raising the degree of fermentation. In any of the methods, a yeast for brewing other than the brewer's yeast may be used. |
