| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for producing a sparkling wine as a method for utilizing adlay having pharmacological efficacies though malts are hard to produce and the saccharifying efficiency of the malts is low. SOLUTION: This method for producing an adlay sparkling wine comprises at least a step for pregelatinizing at least a part of starch contained in the adlay, a step for saccharifying the resultant adlay and a step for fermenting the prepared saccharified substance. The starch in the adlay is pregelatinized by boiling the adlay with water and the resultant adlay is then saccharified by utilizing a saccharifying enzyme. Hops are subsequently added to boil the obtained saccharified substance and a wort is obtained. A yeast is then added to ferment the resultant wort. Thereby, a beery sparkling wine having the organoleptic properties and flavor unique to the adlay is produced. |
