Process for producing fermented beverages using fermentation...

Details Process for producing fermented beverages using fermentation... Process for producing fermented beverages using fermentation...

C - Chemistry, Metallurgy

12

C

C12C 7/04 (2006.01)

Patent

CA 2589812

It is intended to provide a fermented drink being free from sweet aftertaste and having little off-flavor by using a method which scarcely affects the major flavor characteristics and is highly acceptable to consumers. The content of metabolizable trioses in a raw fermentation liquor or a fermentation liquor is controlled so that the unmetabolized sugars remaining during the fermentation step do not mainly comprise trioses. More specifically speaking, the content of trioses in the metabolizable sugars contained in the raw fermentation liquor is regulated to 25% by weight or less and then the fermentation is performed.

La présente invention a pour objet une boisson fermentée sans arrière-goût sucré et présentant peu d'autres d'arrière-goûts en employant une méthode qui affecte peu les caractéristiques gustatives principales et peut être facilement acceptée des consommateurs. La teneur en trioses métabolisables dans un alcool de fermentation brut ou dans un alcool de fermentation est contrôlée de façon à ce que les sucres non métabolisés conservés au cours du processus de fermentation ne comprennent majoritairement pas de trioses. Plus spécifiquement, la teneur en trioses au sein des sucres métabolisables contenus dans l'alcool de fermentation brut est maintenue à plus ou moins 25 % en masse avant de mener la fermentation.

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