| 摘要 |
PROBLEM TO BE SOLVED: To produce a sparkling liquor having a wall balance between bitterness and sweetness, good aroma, mellowness and refresh taste by using malt and sweet potatoes as raw materials. SOLUTION: Malt extractor malt in an amount of 3-15%, based on the saccharified not-concentrated liquid, 1-5% of sugar, 1-2% of hop and 5-50% of previously saccharified sweet potato liquid are charged in a boiling kettle, then water is added thereto. Then, they are mixed (the mixing step 1), boiled for about 1 hour (the boiling step 2) and the solid component is removed (the filtration step 3) and the filtrate is cooled (the cooling step 4). Then, yeast is admixed and subjected to fermentation (major fermentation) at 8-15 deg.C room temperature and at 7-23 deg.C mash temperature for 3-10 days (the fermentation step 5) and the fermentation mixture is aged at 5 deg.C for about 3 weeks (the aging step 6) to give the objective sparkling liquor. |
