| 摘要 |
<p>PROBLEM TO BE SOLVED: To obtain the subject sparkling rice wine without deteriorating the characteristic features of Japanese rice wine from a yeast-suspended rice wine having almost definite alcohol concentration and yeast cell concentration by filling the yeast-suspended rice wine into a container under stirring and fermenting in the container. SOLUTION: A refined Japanese rice wine containing suspending separated active yeast cells is produced by fermentation, the alcohol concentration of the wine is adjusted in consideration of the alcohol concentration of the final product and the product is filled in a selling container under stirring. The yeast cell concentration at the filling stage is adjusted to about 10<7> cells/mL to eliminate the deviation between the containers. The wine is subjected to post- fermentation while keeping the temperature uniformity of each container until the pressure of carbon dioxide gas reaches 1.5-2.0kg/cm<2> .</p> |
