| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for producing a wine such as sparkling wine with enriched body and tastiness without raising its calorific value. SOLUTION: This method for producing the aimed wine comprises addition of erythritol in any one stage during the production process in such amounts as to be 0.1-5.0 wt.% in the erythritol content of the final product. Specifically, the time of erythritol addition falls between Maische formation in the fermentation process and Maische saccharification; alternatively, before beginning or during wort boiling. |
