Process for production of an effervescent alcoholic beverage

Details Process for production of an effervescent alcoholic beverage Process for production of an effervescent alcoholic beverage

C - Chemistry, Metallurgy

12

C

C12C 11/11 (2006.01) C12C 11/00 (2006.01) C12G 1/06 (2006.01) C12G 3/00 (2006.01)

Patent

CA 2632079

The present invention provides a process for production of an effervescent alcoholic beverage, the process comprising: a pH adjusting step in which the pH of a yeast-containing fermentate obtained by fermenting the raw material of an effervescent alcoholic beverage with the yeast is adjusted, and a storage step in which the fermentate is aged to yield an aged liquor. According to the present invention, it is possible to produce an effervescent alcoholic beverage which has a low hydrogen sulfide concentration and an excellent flavor without using gene recombination, while avoiding adverse effects on the main fermentation step.

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