Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
サイクロ｛→６）－α－Ｄ－グルコピラノシル－（１→３）－α－Ｄ－グルコピラノシル－（１→６）－α－Ｄ－グルコピラノシル－（１→３）－α－Ｄ－グルコピラノシル－（１→｝で表される環状四糖と、有機酸とを含有する、アルコール飲料。
Cyclo{→6)-α-D-glucopyranosyl-(1→3)-α-D-glucopyranosyl-(1→6)-α-D-glucopyranosyl-(1→3)-α-D-glucopyranosyl-(1 An alcoholic beverage containing a cyclic tetrasaccharide represented by →} and an organic acid.
アルコール濃度が２乃至１５ｖ／ｖ％である、請求項１記載のアルコール飲料。
The alcoholic beverage according to claim 1, having an alcohol concentration of 2 to 15% v/v.
原料として蒸留酒を含有する、請求項１又は２記載のアルコール飲料。
The alcoholic beverage according to claim 1 or 2, which contains distilled liquor as a raw material.
前記アルコール飲料中に含まれる前記環状四糖の濃度が０．１ｗ／ｖ％以上である、請求項１乃至３のいずれかに記載のアルコール飲料。
The alcoholic beverage according to any one of claims 1 to 3, wherein the concentration of the cyclic tetrasaccharide contained in the alcoholic beverage is 0.1 w/v% or more.
前記アルコール飲料中に含まれる前記有機酸の濃度が０．００２ｗ／ｖ％以上である、請求項１乃至４のいずれかに記載のアルコール飲料。
The alcoholic beverage according to any one of claims 1 to 4, wherein the concentration of the organic acid contained in the alcoholic beverage is 0.002 w/v% or more .
前記有機酸がクエン酸及び／又はリンゴ酸である、請求項１乃至５のいずれかに記載のアルコール飲料。
The alcoholic beverage according to any one of claims 1 to 5, wherein the organic acid is citric acid and/or malic acid.
クエン酸換算の酸度が０．００２ｗ／ｖ％以上である、請求項１乃至６のいずれかに記載のアルコール飲料。
The alcoholic beverage according to any one of claims 1 to 6, having an acidity in terms of citric acid of 0.002 w/v% or more.
アルコール飲料に、サイクロ｛→６）－α－Ｄ－グルコピラノシル－（１→３）－α－Ｄ－グルコピラノシル－（１→６）－α－Ｄ－グルコピラノシル－（１→３）－α－Ｄ－グルコピラノシル－（１→｝で表される環状四糖とともに有機酸を含有させることを特徴とする、アルコール飲料の苦味抑制方法。
In alcoholic beverages, cyclo{→6)-α-D-glucopyranosyl-(1→3)-α-D-glucopyranosyl-(1→6)-α-D-glucopyranosyl-(1→3)-α-D- A method for suppressing the bitterness of alcoholic beverages, which comprises containing an organic acid together with a cyclic tetrasaccharide represented by glucopyranosyl-(1→}.
前記アルコール飲料のアルコール濃度が２乃至１５ｖ／ｖ％である、請求項８記載のアルコール飲料の苦味抑制方法。
The method for suppressing the bitterness of an alcoholic beverage according to claim 8, wherein the alcohol concentration of the alcoholic beverage is 2 to 15% v/v.
JP2021062370A2021-03-312021-03-31Alcohol drink, and, method of suppressing bitterness of alcohol drink
PendingJP2022157889A
(en)
process for the production of a beverage; concentrated precursor; and beverage selected from the group of alcoholic or non-alcoholic beverage, cider or malt-based beverage obtained by a process
Method for the production of wine with lower alcohol content, which comprises treating the grape juice with glucose oxidase in the presence of oxygen and glucose isomerase, and fermenting the treated grape juice with reduced amounts of glucose and fructose.
Composition of saturated fatty acids and its use for inhibition of alcoholic or malolactic fermentation and dose reduction of sulphur dioxide in wine making technology