AROMA-IMPROVED ALCOHOLIC BEVERAGE AND FOOD

摘要

PURPOSE:To obtain the title alcoholic beverage or food imparted with fruity aroma by incorporating an alcoholic beverage other than Japanese wine or food with an aroma produced during Japanese wine brewing where an alcoholic fermentation is made while seeking saccharization. CONSTITUTION:An aroma is produced during and alcoholic fermentation process where a large quantity of steamed rice, 'koji' and water are added to Japanese wine mother liquor and a saccharization is sought. This aroma is confined in the closed vessel so as not to escape into air, being introduced into an aqueous alcoholic solution and dissolved therein to effect its recovery. The resultant aroma is incorporated into an alcoholic beverage other than Japanese wine or food to impart said beverage or food with fruity aroma a characteristic. The amount of said aroma to be incorporated is normally ca.0.1-10ppm (pref. 0.5-5ppm) for ethyl hexanoate.