PRODUCTION OF ALCOHOLIC BEVERAGE

摘要

PROBLEM TO BE SOLVED: To obtain alcoholic beverage excellent in flavor, taste and quality with foreign flavor reduced by low-temperature treatment of the brewing mash before solid-liquid separation of unrefined alcoholic beverage or before lees precipitation to reduce evaporation of flavor components and remove lipids, proteins and iron. SOLUTION: The brewing mash is subjected to low-temperature treatment at 0-40 deg.C, preferably at -10--20 deg.C before the solid-liquid separation of the unrefined alcoholic beverage and/or before lees precipitation for several seconds to several tens days to produce an alcoholic beverage. The low-temperature treatment is carried out before the solid-liquid separation in the case that the brewing mask contains solid components originating from the raw materials such as Japanese SAKE, RAOTYUU (Chinese rice wine) or fruit liquor such as red wine, while preferably before the lees precipitation in the case that there is no solid component originating from the raw materials such as white wine.