METHOD INVOLVING CONTACT BETWEEN GRAIN RAW MATERIAL LIQUID AND YEAST, GRAIN RAW MATERIAL LIQUID AND SPARKLING BEVERAGE

A method including bringing a grain raw material liquid into contact with a yeast to effectively improve foam properties of a sparkling beverage, a grain raw material liquid, and a sparkling beverage are provided. The method includes bringing a first grain raw material liquid into contact with a yea...

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Bibliographic Details
Main Authors KOZAKI YOICHI, ARAKI SHIGEKI, KATAYAMA YUTA
Format Patent
LanguageEnglish
Published 11.09.2014
Subjects
BEER
BIOCHEMISTRY
BREWING OF BEER
CHEMISTRY
ENZYMOLOGY
METALLURGY
MICROBIOLOGY
MUTATION OR GENETIC ENGINEERING
SPIRITS
VINEGAR
WINE
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Summary:A method including bringing a grain raw material liquid into contact with a yeast to effectively improve foam properties of a sparkling beverage, a grain raw material liquid, and a sparkling beverage are provided. The method includes bringing a first grain raw material liquid into contact with a yeast to produce a second grain raw material liquid to be used for production of a sparkling beverage. The yeast may be an inactivated yeast. The method may further include producing the sparkling beverage using the second grain raw material liquid.
Bibliography:Application Number: US201214351301