| 摘要 |
<p>PROBLEM TO BE SOLVED: To provide a method for treating brewed beverage, capable of stably keeping the quality even in process until drunk through production, storage and distribution without impairing original taste which pure liquor has. SOLUTION: This method for stabilizing brewed beverage comprises suppressing and stopping a specific denaturation reaction caused in brewed wine by contact treatment with an insoluble polymer carrier. Remaining enzyme such as saccharified enzyme, glycosyltransferase, amino acid free enzyme, amino acid transferase, esterification enzyme or esterase is specified as a substance causing denaturation reaction. The contact treatment includes absorptive removing treatment of causing substance and decomposition or denaturation treatment by proteinase.</p> |
