JP2009240298A5 - - Google Patents

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Publication number
JP2009240298A5
JP2009240298A5 JP2008294675A JP2008294675A JP2009240298A5 JP 2009240298 A5 JP2009240298 A5 JP 2009240298A5 JP 2008294675 A JP2008294675 A JP 2008294675A JP 2008294675 A JP2008294675 A JP 2008294675A JP 2009240298 A5 JP2009240298 A5 JP 2009240298A5
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JP
Japan
Prior art keywords
yeast
fruit juice
alcohol
juice fermentation
stirring
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Pending
Application number
JP2008294675A
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Japanese (ja)
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JP2009240298A (en
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Priority to JP2008294675A priority Critical patent/JP2009240298A/en
Priority claimed from JP2008294675A external-priority patent/JP2009240298A/en
Publication of JP2009240298A publication Critical patent/JP2009240298A/en
Publication of JP2009240298A5 publication Critical patent/JP2009240298A5/ja
Pending legal-status Critical Current

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Claims (12)

果汁発酵液の製造において、酵母を含む果汁含有溶液を攪拌してアルコール濃度が18％以上になるまで発酵することを特徴とする、果汁発酵液の製造方法。 A method for producing a fruit juice fermentation liquid, comprising: stirring a fruit juice-containing solution containing yeast in the production of a fruit juice fermentation liquid until the alcohol concentration reaches 18% or more. 攪拌を本培養開始時点から本培養終了時点まで継続することを特徴とする請求項１記載の方法。 The method according to claim 1, wherein the stirring is continued from the main culture start time to the main culture end time. 発酵開始から5日目の酵母細胞数が14.0×10７細胞/ml以上となるように攪拌する請求項１または２記載の方法。 The method according to claim 1 or 2 , wherein the agitation is performed so that the number of yeast cells on the fifth day from the start of fermentation is 14.0 x 10 7 cells / ml or more. 酵母がアルコール耐性酵母である請求項１〜３いずれか１項記載の方法。   The method according to any one of claims 1 to 3, wherein the yeast is alcohol-resistant yeast. アルコール耐性酵母が、ワイン酵母と清酒酵母または焼酎酵母との交雑種である請求項４記載の方法。   The method according to claim 4, wherein the alcohol-resistant yeast is a hybrid of wine yeast and sake yeast or shochu yeast. 交雑させるワイン酵母と、清酒酵母又は焼酎酵母の内、一方が栄養要求性株であり、他方が呼吸欠損株である請求項５記載の方法。   6. The method according to claim 5, wherein one of the wine yeast to be hybridized with sake yeast or shochu yeast is an auxotrophic strain and the other is a respiratory defect strain. アルコール耐性酵母がFERM P-21447である請求項６記載の方法。 The method of claim 6, wherein the alcohol tolerant yeast is FERM P-21447. アルコール濃度が21％以上となる請求項１〜７いずれか１項記載の方法。   The method according to any one of claims 1 to 7, wherein the alcohol concentration is 21% or more. 請求項１〜８いずれか１項記載の方法で製造された果汁発酵液。 Juice fermentation liquor produced in the preceding claims any one of claims way. 請求項９記載の果汁発酵液に果汁を添加することを含む低アルコール飲料の製造方法。 A method for producing a low alcohol beverage, comprising adding fruit juice to the fruit juice fermented liquid according to claim 9 . 請求項９記載の果汁発酵液を含有する低アルコール飲料。   A low alcohol beverage containing the fruit juice fermentation broth according to claim 9. 請求項９記載の果汁発酵液から調製されるアルコール飲料。   An alcoholic beverage prepared from the fruit juice fermentation broth according to claim 9.
JP2008294675A 2008-03-13 2008-11-18 Method of fermenting high alcohol juice Pending JP2009240298A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2008294675A JP2009240298A (en) 2008-03-13 2008-11-18 Method of fermenting high alcohol juice

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2008064378 2008-03-13
JP2008294675A JP2009240298A (en) 2008-03-13 2008-11-18 Method of fermenting high alcohol juice

Publications (2)

Publication Number Publication Date
JP2009240298A JP2009240298A (en) 2009-10-22
JP2009240298A5 true JP2009240298A5 (en) 2011-03-24

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Family Applications (1)

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JP2008294675A Pending JP2009240298A (en) 2008-03-13 2008-11-18 Method of fermenting high alcohol juice

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Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP5767385B1 (en) * 2014-12-11 2015-08-19 アサヒビール株式会社 Method for producing fermented beverage
CN113293077B (en) * 2021-06-21 2022-06-17 株洲市农业科学研究所 Production process for preparing fruit wine by fermenting whole yellow peaches

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS58165783A (en) * 1982-03-29 1983-09-30 Sapporo Breweries Ltd Making method for must wine
JPS59135896A (en) * 1982-12-17 1984-08-04 Mitsui Eng & Shipbuild Co Ltd Production of alcohol by fermentation
FR2629096B1 (en) * 1988-03-22 1992-01-10 Air Liquide METHOD FOR THE CONTROLLED OXYGENATION OF AN ALCOHOLIC FERMENTATION MUST, AND CORRESPONDING INSTALLATION
JPH02231067A (en) * 1989-03-03 1990-09-13 Hakutsuru Syuzo Kk Production of plum wine
JP4101443B2 (en) * 2000-07-06 2008-06-18 サントリー株式会社 Method for producing fruit juice-containing beverage

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