FERMENTED BEVERAGE COEXISTING WITH FRAGRANCE DERIVED FROM PLURAL MALTS

PROBLEM TO BE SOLVED: To provide a fermented malt beverage that permits a reduction in negative fragrance derived from deep-color malt and has desirable fragrance with more enhanced palatability.SOLUTION: The fermented malt beverage uses black malt and peat malt as a part of malt raw material.SELECT...

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Bibliographic Details
Main Authors TSUKAHARA TAEKO, MORIMOTO NUNENORI
Format Patent
LanguageEnglish
Japanese
Published 02.06.2016
Subjects
BEER
BIOCHEMISTRY
BREWING OF BEER
CHEMISTRY
ENZYMOLOGY
METALLURGY
MICROBIOLOGY
MUTATION OR GENETIC ENGINEERING
SPIRITS
VINEGAR
WINE
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Summary:PROBLEM TO BE SOLVED: To provide a fermented malt beverage that permits a reduction in negative fragrance derived from deep-color malt and has desirable fragrance with more enhanced palatability.SOLUTION: The fermented malt beverage uses black malt and peat malt as a part of malt raw material.SELECTED DRAWING: None 【課題】濃色麦芽に由来するネガティブ香気が低減するとともに、より嗜好性の高い好ましい香気を有する発酵麦芽飲料の提供。【解決手段】黒麦芽およびピート麦芽を麦芽原料の一部としたものである、発酵麦芽飲料。【選択図】なし
Bibliography:Application Number: JP20140240465