| 摘要 |
<p>PURPOSE:To obtain a nutrient wine having excellent taste and flavor, by carrying out lactic fermentation of a raw material composed mainly of animal milk and performing alcoholic fermentation with yeast parallel to the lactic fermentation without applying thermal sterilization treatment of the material. CONSTITUTION:A fermentation raw material composed mainly of an animal milk such as cow's milk, powdered milk, defatted milk powder, whey, etc., and containing sugar is sterilized and subjected to lactic fermentation using >=2 kinds of lactic bacteria such as Lacto-bacillus bulgaricus and Streptococcus thermophilus. When the pH of the fermentation mixture reaches 4.0-4.5, an alcoholic fermentation yeast such as Kluyveromyces fragilis, Saccharomyces cerevisiae, etc., is added to the mixture without subjecting the mixture to thermal sterilization and the alcoholic fermentation of the mixture is carried out parallel to the lactic fermentation.</p> |
