| 摘要 |
<p>A beer-like sparkling liquor rich in the flavor peculiar to organic acids such as malic or citric acid is obtained by conducting malt saccharification in beer production with a mold of the genus Rhizopus or white-koji mold. The formation of organic acids during the liquor production serves to effect stable fermentation, while the realization of a high alcohol concentration serves to improve the storage stability of the product. The use of yeast mash as a yeast serves to provide a beer-like sparkling liquor also having a sake flavor, while the use of fruit wine mash serves to provide a beer-like sparkling liquor also having a fruit wine flavor.</p> |
