| 摘要 |
PURPOSE:To obtain a malt wine for cooking having high alcohol concentration, rich in various natural flavor components and exhibiting excellent cooking effect, by fermenting high-concentration wort, adding the wort with a sugar assimilable by yeast during the fermentation process and subjecting the fermented product to aging and stabilization. CONSTITUTION:The malt wind for cooking is an undistilled wine having an alcohol concentration of 8-20%v/v, a carbonyl compound concentration of >=1.0mg% (in terms of acetaldehyde), an ester concentration of >=3.0mg%, an acidity of <=4.0 (ml of 1/10N-NaOH necessary for neutralizing 10ml of the specimen), total sugar content of 2-10%w/v, a bitterness value (EBC method) of <=10.0 (B.U.), total nitrogen content of 50-150mg%, pH of 4.0-5.0 and a chromaticity of >=0.45 (OD of 430mmu light, 10mm cell). The wine can be prepared by the following process. Wort used as a main raw material is fermented with yeast. A sugar assimilable by the yeast is added to the fermentation system in >=3 divided doses during the fermentation. After the completion of fermentation, the wine is aged and stabilized for >=3 weeks. |
