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AssigneeHokkaido Wine Co., Ltd.
InventorsKimihiro Shimamura, Tadahiko Hozumi, Takashi Sasaki
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A beer-like carbonated alcoholic beverage rich in the characteristic flavor of an organic acid such as malic acid or citric acid is obtained by conducting with a Rhizopus or white-Aspergillus mold the saccharification of malt in beer brewing. The formation of the organic acid during the production process makes it possible to allow the fermentation to proceed stably. Furthermore, the beverage obtained according to the present invention has a high alcohol content and has hence been improved in storage stability. When moto is used as a yeast, a beer-like carbonated alcoholic beverage added with sake flavor can be obtained. When a must of fruit wine is employed, a beer-like carbonated alcoholic beverage added with the flavor of a fruit wine can be obtained.
A process for the production of a beer-like carbonated alcoholic beverage, which comprises the steps of adding a koji, which has been prepared using a white-Aspergillus or Rhizopus mold, to a mixture of water and malt and saccharifying the malt, and (b) causing a yeast to act on a sugar formed by the saccharification of the malt, thereby causing fermentation.
Dependencies are inferred from the claim text.