BEER-FLAVORED FERMENTED ALCOHOLIC BEVERAGE AND METHOD FOR PRODUCING THE SAME

To provide a beer-flavored fermented alcoholic beverage with a reduced sensation of prickliness in a mouth.SOLUTION: A beer-flavored fermented alcoholic beverage has a total pyrazine content of 10 ppb or less in the beverage, with a total furan content of 1100 ppb or more.SELECTED DRAWING: None 【課題】...

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Main Authors YONEDA TOSHIHIRO, MIYOSHI KOREMICHI, MORISHITA AIKO
Format Patent
LanguageEnglish
Japanese
Published 25.12.2023
Subjects
BEER
BIOCHEMISTRY
BREWING OF BEER
CHEMISTRY
ENZYMOLOGY
METALLURGY
MICROBIOLOGY
MUTATION OR GENETIC ENGINEERING
SPIRITS
VINEGAR
WINE
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Abstract To provide a beer-flavored fermented alcoholic beverage with a reduced sensation of prickliness in a mouth.SOLUTION: A beer-flavored fermented alcoholic beverage has a total pyrazine content of 10 ppb or less in the beverage, with a total furan content of 1100 ppb or more.SELECTED DRAWING: None 【課題】口の中でのとげとげしさが低減されたビール風味発酵アルコール飲料の提供。【解決手段】飲料中のピラジン類の濃度の和が１０ｐｐｂ以下であり、フラン類の濃度の和が１１００ｐｐｂ以上である、ビール風味発酵アルコール飲料。【選択図】なし
AbstractList To provide a beer-flavored fermented alcoholic beverage with a reduced sensation of prickliness in a mouth.SOLUTION: A beer-flavored fermented alcoholic beverage has a total pyrazine content of 10 ppb or less in the beverage, with a total furan content of 1100 ppb or more.SELECTED DRAWING: None 【課題】口の中でのとげとげしさが低減されたビール風味発酵アルコール飲料の提供。【解決手段】飲料中のピラジン類の濃度の和が１０ｐｐｂ以下であり、フラン類の濃度の和が１１００ｐｐｂ以上である、ビール風味発酵アルコール飲料。【選択図】なし
Author MIYOSHI KOREMICHI
YONEDA TOSHIHIRO
MORISHITA AIKO
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Snippet To provide a beer-flavored fermented alcoholic beverage with a reduced sensation of prickliness in a mouth.SOLUTION: A beer-flavored fermented alcoholic...
SourceID epo
SourceType Open Access Repository
SubjectTerms BEER
BIOCHEMISTRY
BREWING OF BEER
CHEMISTRY
ENZYMOLOGY
METALLURGY
MICROBIOLOGY
MUTATION OR GENETIC ENGINEERING
SPIRITS
VINEGAR
WINE
Title BEER-FLAVORED FERMENTED ALCOHOLIC BEVERAGE AND METHOD FOR PRODUCING THE SAME
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