| 摘要 |
PURPOSE:To obtain the titled liquor having high content of flavor component, high alcohol concentration and improved cooking effect, by fermenting wort while replenishing the system several times with a sugar assimilable by yeast and adding yeast again to the fermentation liquid at the initial stage of aging. CONSTITUTION:A yeast which can hardly survive at the objective alcohol concentration is used as a yeast for the fermentation of wort used as a main raw material. The fermentation of wort is carried out while adding a sugar assimilable by the yeast in several divided portions to the fermentation system during the fermentation of wort. When the alcohol concentration in the liquid reaches the target level, the fermentation liquid is cooled to a sufficiently low temperature to stop the fermentation. The cooled liquid is transferred to an aging step and added with fresh yeast at the initial stage of aging. The liquid is aged and stabilized to obtain the objective liquor. |
