PROCESS FOR THE PRODUCTION OF LOW-CALORIE ALCOHOLIC BEVERAGES

摘要

A method for producing a low-calorie alcholic beverage whereby a starch hydrolyzate is combined with the fermentation mixture used to produce the beverage. The starch hydrolyzate is one obtained by the enzymatic hydrolysis of starch. The fermentation mixture is contacted with a saccharifying enzyme to provide concurrent saccharification and fermentation of the starch hydrolyzate.