| 摘要 |
<p>PURPOSE:To obtain a fermented drink with a low alcoholic content having improved flavor for drinking, by adding a specific yeast to a pressed juice of a vegatable or fruit, and carrying out the alcoholic fermentation to compound the secondary flavor. CONSTITUTION:A pressed juice of a vegetable, e.g. tomato, or a pressed juice of a fruit, e.g. an apple, or both are sterilized and cooled. Kluyveromyces lactis or Kluyveromyces fragilis which is a preliminarily cultivated yeast or both are added thereto, and the alcoholic fermentation is carried out preferably at 25- 40 deg.C. Microbial cells are then separated to give a fermentation liquor, which is if necessary concentrated and/or dried and adjusted to give the aimed drink with preferably <1% (w/v) ethanol content.</p> |
