| 摘要 |
A malt extract contg. >6% alcohol, is prepd. by adding amylglucosidase (I) to an unboilded, hops-free beer wort fortified with high glucose and maltose concns. (glucose: 24-50 wt.%, maltose: pref. 35-45 wt.% based on dry solids). Yeast is added with (I) and the temp held at 80 degrees C. N-contg. nutrients are added to the wort pref. before addn. of glucose and maltose. |
