Method for producing malt-fermented liquid

Abstract

The present invention provides a method for producing a malt-fermented liquid having a low ethanol concentration and sufficiently few unpleasant odors derived from the wort, and a malt-fermented beverage obtained from the malt-fermented liquid obtained by the production method. The present invention provides a method for producing a malt-fermented liquid, comprising inoculating a fermentation raw material liquid containing a malt-derived saccharification product with a yeast and fermenting it to prepare a malt-fermented liquid, wherein the yeast is a RAG− phenotype Kluyveromyces lactis, and an ethanol concentration of the malt-fermented liquid is less than 0.05 v/v % per 5.0 mass % Brix; and a method for producing a malt-fermented beverage, comprising producing a malt-fermented liquid by the method for producing a malt-fermented liquid, followed by producing a malt-fermented beverage using the obtained malt-fermented liquid as a raw material.

Dependencies are inferred from the claim text.