| 摘要 |
PURPOSE: To obtain a wine or seasoning sufficiently freed from lees, shortened in lees-removing time and improved in lees-removing operability, with its favorable quality retained. CONSTITUTION: The method for producing a wine or seasoning uses a wax, wherein, a liquor obtained by solid-liquid separation of the wax is clarified, during this process, the liquor is subjected to high-frequency treatment. The objective wines and seasonings include Japanese wine, sweet sake as a seasoning (MIRIN), Chinese 'rao-chu', Japanese red wine, wine for use in cooking, beer, wines in general, soy sauce, vinegar and fermented seasoning liquors. The number of cycles of the high-frequency is pref. 15kHz to several, hundreds MHz. In the clarifying process, combined use of a clarifier is preferable. By this production method, the flavor, clearness and glossiness of the product is improved, there are advantages such as iron removal, and the amount of the clarifier needed for removing lees can be reduced. |
