Loading patent…
OwnerYuji Nishida, Taichi Maruhashi +2inventors
InventorsYuji Nishida, Taichi Maruhashi, Hiroki Fujita, Nobuyuki Fukui
Estimating the term…
It is a common concern among beverages to avoid or prevent off-flavors (unpleasant smells) from developing during a yeast-based fermentation step. The present invention relates to low-alcohol beverages produced through a fermentation stopping process and provides a method for producing fermented beverages with less off-flavor and with an excellent aroma. The L-methionine concentration and the free amino nitrogen level (FAN level) in wort are adjusted to reduce the hydrogen sulfide concentration and the T-VDK concentration, thus enabling the production of fermented beverages with less off-flavor, i.e., sulfur and diacetyl smells.
A method for producing a fermented beverage with less sulfur smell through a fermentation stopping process, wherein L-methionine is added to wort or fermenting wort.
A method for producing a fermented beverage with less sulfur smell through a fermentation stopping process, wherein the L-methionine concentration in wort is 0.09 mM to 5 mM.
A method for producing a fermented beverage with less sulfur smell through a fermentation stopping process, wherein L-methionine is prevented from being depleted during the fermentation.
A method for producing a fermented beverage with less sulfur smell through a fermentation stopping process, wherein the fermentation is stopped before the L-methionine concentration in fermenting wort becomes lower than 0.01 mM.
A method for producing a low-alcohol beer or low-alcohol sparkling liquor with less sulfur smell through a fermentation stopping process where the fermentation is stopped at an alcohol concentration less than 1 %, wherein the L-methionine concentration in wort is 0.09 mM to 5 mM.
A method for producing a fermented beverage with less diacetyl smell through a fermentation stopping process, wherein the free amino nitrogen level in wort or fermenting wort is controlled.
A method for producing a low-alcohol beer or low-alcohol sparkling liquor with less diacetyl smell through a fermentation stopping process where the fermentation is stopped at an alcohol concentration less than 1%, wherein the free amino nitrogen level in wort is 10 mg/100 ml to 20 mg/100 ml.
A method for producing a low-alcohol beer or low-alcohol sparkling liquor with less diacetyl smell through a fermentation stopping process where the fermentation is stopped at an alcohol concentration of 0.5% or less, wherein the free amino nitrogen level in wort is 2.5 mg/100 ml to 20 mg/100 ml.
A method for producing a fermented beverage with less sulfur and diacetyl smells through a fermentation stopping process, wherein L-methionine is added to wort or fermenting wort and wherein the free amino nitrogen level in the wort or fermenting wort is controlled.
Dependencies are inferred from the claim text.