| 摘要 |
PROBLEM TO BE SOLVED: To regulate the production amount of malic acid and succinic acid by controlling amino acids formed in wort in a process for producing sparkling liquor using a raw material in which the use amount of the malt is lower than that of the subsidiary raw materials. SOLUTION: In a process for forming mash by carrying out a degradation of protein by mixing malt and warm water in a charging tank, a protease as a protoalytic enzyme is added. The protein degrading temperature is at 30-55 deg.C, and the time for degrading the protein is <=120 minutes. As a result, the production amount of malic acid, succinic acid or esters, higher alcohols can be regulated by controlling the amount of formed amino acids in the wort. The flavor type of the sparkling liquor can be controlled by these processes. |
