| abstract |
PURPOSE: To obtain a fermented drink with a low alcoholic content having improved flavor for drinking, by adding a specific yeast to a germinated wort, and carrying out the alcoholic fermentation to compound secondary flavors. n CONSTITUTION: Germinated wort (preferably malt extract) is sterilized and cooled. Kluyveromyces lactis or Kluyveromyces fragilis which is a preliminarily cultivated yeast or both are added thereto, and the alcoholic fermentation is carried out preferably at 25W40°C for 15W30hr. Microbial cells are then separated to give a fermentation liquor, which is if necessary concentrated, dried and/or adjusted to give the aimed drink with <1% (w/v) ethanol content. n COPYRIGHT: (C)1985,JPO&Japio |