| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for producing a sparkling liquor from malt and auxiliary raw materials wherein the amount of the malt is less than the total amount of the auxiliary raw materials, enabling to adjust the flavor of the sparkling liquor by controlling the amount of an acetate ester produced in the wort after the main fermentation. SOLUTION: In this method for producing a sparkling liquor from malt and auxiliary raw materials such as rice and corn starch wherein the amount of the used malt is less than the total amount of the auxiliary raw materials excluding water, the characteristic comprises that the ratio of glucose to whole fermentable saccharides in the wort is controlled to 8-60% before a fermentation process to adjust the flavor of the sparkling liquor. |
