| 摘要 |
<p>The alcohol-containing drinks has new organoleptic characteristics due not to the sum of its analytical characteristics: alcohol content, general and sugar-less extract, glycerin, dextrin, isohumolones, carbon dioxide, bitter substances, acidity (pH), alpha -bitter acids, heavy metals content, nitrogen, protein and dyestuffs, but to the biochemical processes carried out and occurring during its formation. It is produced by known technological practices in the art. Depending on the desired type of end product, a specified amount of cereal raw materials: barley (malted or not), rice feed, rye, maize, hop and hop products, saccharose, dextrins, maize hydrolysate (glucoferm), grape juice, wine material or its derivatives, potable water and carbon dioxide are subjected to grinding, soaking, boiling, saccharification and blending in different ratios. The different blending mixtures produced at the individual stages of the production of the end product after tempering are subjected to control alcohol fermentation with a pure yeast culture. After the completion of the violent process of fermentation, the new, alcohol-containing, material finishes up the fermentation process in closed air-tight vessels. After the end of the running biochemical processes there follows treatment until the clarification and stabilization of the drink occurs. 1 claim</p> |
