Process for preparing alcoholic beverages including heating...

Details Process for preparing alcoholic beverages including heating... Process for preparing alcoholic beverages including heating...

C - Chemistry, Metallurgy

12

C

195/11

C12C 11/00 (2006.01) C12G 3/02 (2006.01)

Patent

CA 2033093

(57) Abstract A method of producing sake, involving the step of hesting fermented liquor, which comprises adjusting the dissolved oxy- gen concentration or a prefermented liquor to less than 1 mg/l and heating the liquor at a given temperature within the range or 40 to 120°C for a time predetermined according to the required target value of the quantity of residual diacetyl precursor. This procedure serves to not only convert most of the diacetyl precursor contained in the prefermented liquor into diacetyl which can easily be decomposed by yeast, but also reduce the quantity of the diacetyl itself. As a result, it now becomes possible to dispense with a prolonged low-temperature post-fermentation which has hitherto been necessary for reducing the diacetyl content and to greatly shorten the time necessary for producing sake.

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