JPH02312580A - Production of sakes (rice wine) - Google Patents

Abstract

PURPOSE:To obtain SAKE having characteristic taste and flavor by using different kinds of yeast, successively carrying out fermentation causing multiplication of yeast and fermentation not causing multiplication of yeast, in low concentration of yeast in the former fermentation and in high concentration of yeast in the latter fermentation. CONSTITUTION:First, a brewing raw material is subjected to fermentation with multiplication of yeast in a first fermentation zone. Then the raw material is subjected to second fermentation not causing multiplication of yeast under a condition not admixing the yeast used in the first fermentation hy using yeast different from the yeast adapted in the first fermentation under a condition of higher yeast concentration than that of the first fermentation.

Description

[Detailed Description of the Invention] [Background of the Invention] Technical Field The present invention provides a method for producing alcoholic beverages with a unique flavor by using multiple types of yeast, and a method for producing the same in a short period of time. Regarding.

<Prior art> As a technology for producing alcoholic beverages by continuously passing a brewing raw material liquid through two fermenters, there is disclosed Japanese Patent Application Publication No. 61-58573, Japanese Patent Application Publication No. 61-70% No. 7, and Japanese Patent Publication No. 63-7. -66190 publication is introduced.

However, these methods do not reduce the concentration of diacetyl compounds when using a so-called bioreactor, or allow continuous brewing without bacterial contamination over a long period of time without boiling and sterilizing the raw material solution or adjusting the pH. Therefore, it is not aimed at improving the flavor (or flavor), which is the essence of sake.

By the way, alcoholic beverages are meant to be enjoyed not only for the intoxicating feeling of the alcohol, but also for their flavor and aroma, but since alcoholic beverages have traditionally been brewed using a single yeast or the same type of yeast, they have limited flavor and aroma. It was a hazy feeling. For example, when it comes to beer, bottom-fermenting yeast is generally used in Japan, so even if a beer with a flavor or aroma unique to the selected yeast is brewed, it is not possible to use bottom-fermenting yeast. It is unavoidable that it is within the range of innate sex. Similar restrictions on flavor or flavor are commonly found in top-fermented beer, wine, sake, and other alcoholic beverages.

[Summary of the invention]

<Summary> The purpose of the present invention is to remove the restrictions on flavor or flavor that have been imposed on conventional alcoholic beverages and to produce alcoholic beverages with unique flavor or flavor. It is intended to achieve this objective by using multiple fermentation zones, with or without.

That is, in the method for producing alcoholic beverages according to the present invention, the brewing raw material liquid is subjected to a first fermentation that substantially involves the proliferation of yeast in a first fermentation zone, and then used for a second fermentation in a second fermentation zone. The first fermentation is carried out in the presence of a lower concentration of yeast than the second fermentation. The method is characterized in that the type of yeast used in the first fermentation and the second fermentation are different.

Another method for producing alcoholic beverages according to the present invention is to subject the brewing raw material liquid to a first fermentation in a first fermentation zone that does not substantially involve the proliferation of yeast, and then to perform a first fermentation in a second fermentation zone. The second fermentation is carried out in a state where the yeast used in the fermentation is substantially avoided, and the first fermentation is carried out with a higher concentration of yeast than the second fermentation. This method is characterized in that the first fermentation and the second fermentation are carried out in the presence of different types of yeast.

In any of the above cases, the yeast concentration is based on dry yeast cell weight ffi (g)/brewing raw material liquid volume (ml).

Effect> By using multiple types of yeast in the method of the present invention,
In other words, the multiple fermentation method produces new or unique products.
Alternatively, alcoholic beverages with complex flavors or flavors can be brewed in a short period of time.

[Detailed description of the invention]

Basic matters> (1) Arrangement of multiple fermentation zones The method for producing alcoholic beverages according to the present invention consists of a fermentation zone that substantially involves fermentation of yeast and has a low yeast concentration, and a fermentation zone that substantially involves fermentation of yeast and has a high yeast concentration. The two fermentation zones are connected in series in such a manner that contamination of yeast from the first zone to the second zone is substantially avoided between both zones, and the brewing raw material liquid is continuously transferred from the first fermentation zone to the other fermentation zone. Fermentation is carried out by flowing the water periodically or intermittently.

It is optional which fermentation zone to purchase in advance, and it is only necessary to select the desired one depending on the individual zone. From an operational standpoint, it is more advantageous to pre-purchase fermentation zones with low yeast concentrations, and thus zones that normally use free acid.

In the present invention, multiple types of yeast are distributed and used in such multiple fermentation zones, but the character of the product alcoholic beverage is usually determined by the yeast used in the high fermentation and concentration fermentation zone. Therefore, if the alcoholic beverage to be produced falls within the category of beer, it is preferable to carry out high yeast concentration fermentation (and substantially no yeast fermentation) using brewer's yeast.

In the present invention, the "fermentation zone" refers to a single fermenter (including a tower).
It is not limited to the use of Therefore, a plurality of fermenters can be connected directly or (and) in parallel to carry out a predetermined fermentation in the fermentation zone. Also, the "first" or "second" fermentation zone is referred to as the "first" or "second" fermentation zone.
It is not limited to Xf or the second fermentation zone. Therefore, a step involving some kind of fermentation can be preceded.

(2) Details of types of fermentation zones The two fermentation zones are distinguished by whether they allow yeast to grow substantially at 1+ or do not substantially allow yeast to grow at f+', and the former has a low yeast concentration. However, the latter is also distinguished by its higher fermentation concentration.

Fermentation that "substantially involves the growth of yeast" can be achieved by employing relatively high temperature and aerobic conditions. On the other hand, for fermentation "substantially not accompanied by yeast increase W1", conditions such as relatively low temperature and anaerobic conditions can be employed.

In addition, the level of yeast concentration shall be expressed as the amount of yeast cells (dry matter equivalent) (g) relative to the brewing raw material liquid (ml), and if the yeast concentration in each zone is expressed as an absolute value, the former (ferment In the latter (yeast non-proliferation zone) it is less than 0.4%.
It is 0.4% or more.

In this case, the fermentation liquid from the first fermentation zone is also referred to as the brewing raw material liquid in the second fermentation zone.

Generally, low yeast concentration fermentations are carried out using free or slurry yeast, and high yeast concentration fermentations are carried out using immobilized yeast.

Immobilized yeast and the production of alcoholic beverages and other fermented products using it are already well known, and the details thereof can be found in the literature, for example, "Application Technology of Vacuum Reactor" CMC Publishing (1986). Substitutions would be allowed. The descriptions in the publications and public notices mentioned above may be referred to as necessary.

It is also well known to produce alcoholic beverages by fermenting brewing stock liquid with yeast. In addition, in the present invention, "alcoholic beverages" refer to
It refers to alcohol-containing beverages, and does not mean alcoholic beverages under the Liquor Tax Law.

-9~ Specific matters> (1) Yeast The yeast in each fermentation zone used in the present invention is a yeast that is generally used in brewing and is known. It may also be yeast that produces

The combination of yeast types is, for example, as shown in the following.

First fermentation zone Second fermentation zone Top-fermenting beer yeast Top-fermenting beer fermentation I Bottom-fermenting beer yeast
Wine yeast Bottom-fermenting beer yeast Sake yeast Wine yeast Sake yeast Various combinations are possible, including the reverse combination.

(2) Brewing raw material liquid The brewing raw material liquid as used in the present invention is not particularly limited as long as it provides a predetermined alcoholic beverage. For example, it may be a known sugar solution, fruit juice, wort, or a saccharified solution made from grains,
Furthermore, it may be a natural product or a synthetic product containing various nutritional components, mainly sugars and nitrogen components necessary for fermentation or proliferation of yeast. Since the brewing stock liquid in the second fermentation zone is the fermentation liquid in the first fermentation zone, the term "brewing stock liquid" as used in the present invention includes those that have already undergone some fermentation. That's what I did.

(3) Fermentation zone accompanied by yeast proliferation The purpose of this fermentation zone accompanied by yeast proliferation is to bring the nitrogen component concentration of the target alcoholic beverage to a predetermined concentration by yeast proliferation. method, ventilation amount,
The temperature and cultivation time can be arbitrarily selected, and whether the fermentation method is a four-part type or a continuous type can also be arbitrarily selected.

(4) Fermentation zone that does not involve the proliferation of yeast The purpose of providing this fermentation zone that does not involve the proliferation of yeast is to complete the fermentation in a short period of time, and also to achieve the goal of completing the fermentation in a short period of time. The purpose is also to form the main quantity of 6 tastes. Therefore, the fermentation zone is characterized by a high yeast concentration. One way to maintain this high concentration is to retain the yeast within the fermentation zone using a membrane, and another method is to immobilize it by adsorption or entrapment. This method can be arbitrarily selected from known methods as long as the desired state of high yeast concentration is obtained. Further, the fermentation method can be arbitrarily selected as to whether it is a batch type or a continuous type.

(5) Preventing yeast contamination when fermentation liquid obtained from the first fermentation zone is subjected to fermentation in the second fermentation zone 11 When the first fermentation zone is a fermentation zone accompanied by yeast proliferation, As mentioned above, yeast is normally in a free state. As a method for preventing contamination with the target yeast, known methods such as centrifuges, membranes,
Any separation method such as sedimentation can be used as long as it suits the purpose. It is desirable to separate yeast anaerobically.

When the first fermentation zone is a fermentation zone without yeast growth, the yeast concentration is high. Even in the case of a high yeast concentration, if the yeast is in a free state, the above method can be used, and if the yeast is immobilized according to the conventional method for high yeast concentrations, this separation procedure can be performed. It is also possible to simplify or omit it. Therefore, in the present invention, "in a state in which contamination with the yeast used in the first fermentation is substantially avoided" means that the first fermentation is carried out using immobilized yeast, and the yeast flows out from there. This also includes cases where there is substantially no. In this case, yeast separation is also preferably performed anaerobically.

In the present invention, the reason why yeast is prevented from entering the second fermentation zone from the first fermentation zone is to prevent the yeast from acting as yeast in the second fermentation zone. Therefore, the fermentation liquid from the first fermentation zone can be processed without separating the yeast, or by killing the yeast by heating.
This target can be achieved. Therefore, in the present invention, "in a state in which contamination with the yeast used in the first fermentation is substantially avoided" includes the case where such heat sterilization is achieved.

<Example> Example 1 Temperature 20°C, stirring speed 20 Or, p, m, aeration amount 1
．． Wort adjusted to a sugar content of 11°P was poured into a first fermenter with a 0ml/min/liter, volume ffi of 4000ml at a rate of 300ml/hour at 20°C, and bottom-fermenting brewer's yeast (S
accharorayces cerevisiac,
Continuous fermentation was carried out using a conventional brewer's yeast (a degree 0.2% (the definition of % concentration was described above)). Next, yeast was removed anaerobically from the fermentation liquid coming out of the first fermenter by centrifugation, and the yeast was anaerobically transferred to the second fermenter at 8°C at a rate of 300 ml per hour.
It was washed away. The second fermenter is a top-fermenting brewer's yeast ('Sa)
ccharomyces cerevisiae NC
YC0240) was immobilized to a wet weight of 5 v/v% on a porous ceramic carrier (bead diameter 3 mm, average pore diameter 20 μ), and this was packed in a cylindrical column with a volume ffi of 5000 ml.

The flavor of the obtained fermented liquid had a unique characteristic, combining the refreshing taste of bottom-fermenting beer yeast and the richness of top-fermenting beer yeast. The compositions of the fermentation liquors at the outlet of the first fermenter and the outlet of the second fermenter were as shown in Table 1.

Both the first fermenter and the second fermenter were run under the same conditions using bottom-fermenting brewer's yeast, and a blind tasting of the triangle was conducted using the initial fermentation liquor as a control. As a result, 28 out of 30 people identified the
Most people liked the flavor of the fermented liquid according to the invention. This tasting result was 0.1. There was a significant difference in percent risk.

The triangle tasting test is as follows.

That is, a set of three dark-colored glass cups are prepared so that the sample to be judged by tasting cannot be judged from the appearance. These are the samples to be evaluated, i.e., the control area (indicated by A) and the test area to be compared (indicated by B) are 21 or 1:2 in 3 samples. Place them randomly. In other words, the combination is AAB
, , ABB, ABASBBA, BAA and BAB 6
become a street. The person performing the tasting guesses one of the three tips, which is different from the other two (-15), and at the same time answers which one he or she prefers. Among the different iE answer rates and the correct answer, which one is preferred is systematically determined l- to determine whether there is a significant difference.

Example 2 Temperature 13°C, stirring speed 500 r, p, nl, aeration amount 2
Wort adjusted to a sugar content of 11°P was flowed at 300ml/hour at 13°C into a first fermentation tank with a volume of 0ml/min/liter and a volume of 5000ml.
Continuous fermentation was carried out using Ccharomyces cerevjsiae, a conventional brewer's yeast) (concentration 0.2% (the definition of % concentration was described above)). Yeast was then anaerobically centrifuged to remove the yeast from the fermentation liquid coming out of the first fermenter and flowed anaerobically at 200 ml/hour into the second fermenter at 8°C. The second fermenter is a wine fermentation tank (Sacchar).
olIlyccs ccrcvisiae QC-2,
(obtained from Japan Brewing Association) was immobilized on a porous ceramic carrier (bead diameter 3 mm, average pore diameter 20 μ) to a wet weight of 5 w/v%, and this was packed into a cylindrical column with a volume Ei of 5000 ml. Using.

The flavor of the obtained fermented liquid had a unique characteristic, combining the refreshing taste of bottom-fermenting beer yeast and the characteristic aroma of wine yeast. The compositions of the fermentation liquors at the outlet of the first fermenter and the outlet of the second fermenter were as shown in Table 1.

Triangle was tasted in a blind test using the fermentation liquid obtained by carrying out both the first fermenter and the second fermenter under the same conditions using surface-fermenting beer yeast as a control. As a result, 28 out of 30 people identified, and 26 of them liked the flavor of the fermented liquid according to the present invention. The tasting results showed a significant difference with a hazard rate of 0.197i.

Example 3 Temperature 20°C, stirring speed 20 Or, p, m, aeration amount 1
．． Grape juice adjusted to a sugar content of 22°P was flowed at 300ml/hour at 20°C into a first fermentation tank with a capacity of 6,000ml and a flow rate of 0ml/min/liter to incubate bottom-fermenting brewer's yeast (S
accharoIllyces eerevisiae
Continuous fermentation was carried out using conventional brewer's yeast > UA 22% (the definition of % concentration is described above)). Yeast was then anaerobically removed by centrifugation from the fermentation liquid coming out of the first fermenter and flowed anaerobically at 300 ml/hour into the second fermenter at 20°C. The second fermenter is a wine yeast (Sa)
ccharoIIlyces cerevisiae
0c-2,1 obtained from the Honjo Brewery Association) with wet weight Q 5 w
A cylindrical column with a capacity of 5000 ml was used, which was immobilized on a porous ceramic carrier (bead diameter 3, average pore diameter 20 μm) so that the particle size was 1=/ν06.

The flavor of the obtained fermented liquid had a unique characteristic, combining the refreshing taste of bottom-fermenting beer yeast and the characteristic aroma of wine yeast. The compositions of the fermentation liquors at the outlet of the first fermenter and the outlet of the second fermenter were as shown in Table 1.

A blind tasting of L. Liangle was conducted using the fermented liquor obtained by carrying out both the first fermenter and the second fermenter under the same conditions using surface-fermenting beer yeast as a control. As a result, 30 out of 30 people identified it, of which 28
They liked the flavor of the fermented liquid according to the present invention. The tasting results showed a significant difference with a risk rate of 0.1%.

Example 4 Temperature 12°C, stirring speed 300 r, p, m, aeration amount 1
Grape juice adjusted to a sugar content of 22°P was passed through the first fermentation tank with a capacity of 6,400ml and 0ml/min/liter at 20°C at a rate of 300ml/hour to ferment sake yeast (Saccharo).
lyces cerevlslac, Kyokai No. 7, 11 Manually from Honjozo Kyokai) (Iji degree: 0.25% (definition of % concentration is described above)). Then,
Yeast was removed anaerobically from the fermentation liquid coming out of the first fermenter by centrifugation and flowed anaerobically at 300 ml/hour into the second fermenter at 20°C. The second fermenter is wine yeast (S
accharomyces cerevisiae 0
c-2, obtained from Japan Brewing Association) to wet weight fi15 w
/v% on a porous ceramic carrier (bead diameter: 3 mvas, average pore diameter: 20 μm), and this was packed into a cylindrical column with a capacity of 5,000 ml.

The flavor of the obtained fermented liquid had a unique characteristic, combining the richness of sake yeast with the characteristic aroma of wine yeast.

The compositions of the fermentation liquors at the outlet of the first fermenter and the outlet of the second fermenter were as shown in Table 1.

The fermented liquid obtained by carrying out both the first fermenter and the second fermenter under the same conditions using sake yeast was used as a control,
We conducted a blind tasting trial of Triangle. As a result, 27 out of 30 people identified it, and 25 of them liked the flavor of the fermented liquid according to the present invention. This tasting result is 0.1%
There was a significant difference in the risk ratio.

Example 5 In Example 1, top-fermenting brewer's yeast (Saccharomyccs cerevlsja) was grown in the first fermenter.
c NCYC0240) (concentration 0.2% (definition of % concentration described above)), and in the second fermenter, bottom-fermenting brewer's yeast (Saccharol) with strong flocculation was carried out.
Yces ccrev-isiac (commonly used brewer's yeast) was added at a concentration of 1% (the definition of % concentration was described above), and continuous fermentation was carried out under all other conditions as in Example 1.

The flavor of the obtained fermented liquid had a unique characteristic, combining the refreshing taste of bottom-fermenting beer yeast and the richness of top-fermenting beer yeast. The compositions of the fermentation liquors at the outlet of the first fermenter and the outlet of the second fermenter were as shown in Table 1.

Triangle was tasted in a blind test using a fermented liquor obtained by carrying out both the first fermenter and the second fermentation layer under the same conditions using top-fermenting beer yeast as a control. As a result, 26 out of 30 people identified it, and 24 of them liked the flavor of the fermented liquid according to the present invention. The tasting results showed a significant difference with a risk rate of 0.1%.

Example 6 Wort adjusted to a sugar content of 11°P was poured into the first fermenter at 8°C at a rate of 300 ml/hour. The first fermenter is a top-fermenting brewer's yeast (Saecharomyces ccrcvis).
iacNCYC0240) was immobilized to a wet weight of 5 w/v% on a porous ceramic carrier (bead diameter 3+n+n, average pore diameter 20μ), and this was prepared with a volume of 5000ml.
A cylindrical column was used. Then, the fermentation liquid coming out of the first fermenter was flowed into the second fermenter at 20° C. and at a rate of 300 ml/hour. The second fermentation tank had a temperature of 20°C, a stirring speed of 20 Or, p, m, aeration J 1 ml (1 mlZ min/liter, a capacity of 4000 ml, and a bottom-fermenting brewer's yeast (Saccharomyces cerevisiae).
, a conventional brewer's yeast) (concentration 0.2% (the definition of % concentration is described above)) was used for continuous fermentation.

The flavor of the obtained fermented liquid had a unique characteristic, combining the refreshing taste of bottom-fermenting beer yeast and the richness of top-fermenting beer yeast. The compositions of the fermentation liquors at the outlet of the first fermenter and the outlet of the second fermenter were as shown in Table 1.

Triangle was tasted in a blind test using the fermented liquor obtained by carrying out both the first fermenter and the second fermenter under the same conditions using top-fermenting beer yeast as a control. As a result, 26 out of 30 people identified it, and 24 of them liked the flavor of the fermented liquid according to the present invention. The tasting results showed a significant difference with a risk rate of 0.1%.

Example 7 Bunch bud juice adjusted to a sugar content of 11°P was flowed into the first fermenter at 8°C at a rate of 300 ml/hour. The first fermenter contains wine yeast (Saccharomyccs cerevisiac).
0c-2s [1 obtained from the Brewing Association] wet weight 5ν/
Porous ceramic carrier (bead diameter 3 m) so that V%
m, average pore diameter 20μ), and this was fixed to 8m50
A 00ml cylindrical column was used.

The fermentation liquid coming out of the first fermenter was then flowed into the second fermenter at 13° C. and at a rate of 300 ml/hour. The second fermenter has a temperature of 13°C, stirring speed of 500 r, p, m, and aeration rate of 20
m1/min・liter, capacity 5 (,) OOml, F
Surface-fermented beer yeast (Saccharomyccs cc
rcvisiac.

Continuous fermentation was carried out using a conventional brewer's yeast (concentration: 0.2% (the definition of % concentration was described above)).

The flavor of the obtained fermented lIl had a unique characteristic of having the refreshing taste of bottom-fermenting beer yeast and the aroma peculiar to wine yeast. The compositions of the fermentation liquors at the outlet of the first fermenter and the outlet of the second fermenter were as shown in Table 1.

Triangle was tasted in a blind test using the fermented liquor obtained by carrying out both the first fermenter and the second fermenter under the same conditions using bottom-fermenting beer yeast as a control. As a result, 28 out of 30 people identified it, and 25 of them liked the flavor of the fermented liquid according to the present invention. The tasting results showed a significant difference with a risk rate of 0.1%.

Example 8 Grape fruits 11 prepared to have a sugar content of 22'P were flowed into a first fermenter at 20°C at a rate of 300 ml/hour. The first fermenter contains wine yeast (Saccharomyces cerevi).
siaeOc-2, [1 obtained from the Brewing Association] wet weight H
It was immobilized on a porous ceramic carrier (bead diameter: 3, average pore diameter: 20 μm) at a concentration of 5 W/ν%, and packed in a cylindrical column with a volume of 5000 ml. Next, the fermented liquid coming out of the first fermenter was heated to 20
300 ml per hour at 0.degree. C. was flowed into the second fermentor. The second fermenter has a temperature of 20℃, a stirring speed of 20 Or, p, m, ventilation ff110ml/min/liter, and a volume ffi6000ml.
And bottom-fermenting brewer's yeast (Saccharomyccs)
ccravIsjac.

Continuous fermentation was carried out using conventional brewer's yeast (concentration Q, 229δ (definition of % concentration described above)).

The flavor of the obtained fermented liquid had a unique characteristic, combining the refreshing taste of bottom-fermenting beer yeast with the unique aroma of wine yeast. The compositions of the fermentation liquors at the outlet of the first fermenter and the outlet of the second fermenter were as shown in Table 1.

Triangle was tasted in a blind test using the fermented liquor obtained by carrying out both the first fermenter and the second fermenter under the same conditions using wine yeast as a control. As a result, 29 out of 30 people identified them, and 26 of them preferred 6 flavors of the fermented liquid according to the present invention. This tasting result is 0,1
There was a significant difference in percent risk.

Example 9 Grape fruit t1 adjusted to a sugar content of 22°P was flowed into the first fermenter at 20°C at a rate of 300 ml/hour. The first fermenter contains wine yeast (Saccharollyces ccreVi).
siaeOc-2, obtained from Japan Brewing Association) wet weight
The particles were immobilized on a porous ceramic carrier (bead diameter: 3 mm, average pore diameter: 20 μm) at a rate of 5 w/v9°, and packed in a cylindrical column with a volume of ffi of 5,000 ml. Next, the fermented liquid coming out of the first fermenter was heated to 12°C.
300 ml per hour was flowed into the second fermenter. The first 25-2 fermenter has a temperature of 12°C and a stirring speed of 300 r, p, m.
, aeration rate of 10 m1/min/liter, capacity of 6400 m1, sake yeast (Saccharomyces cerev)
Continuous fermentation was carried out manually (concentration: 0.25% (definition of %a degrees above)).

The flavor of the obtained fermented liquid had a unique characteristic, combining the richness of sake yeast with the aroma peculiar to wine yeast. The compositions of the fermentation liquors at the outlet of the first fermenter and the outlet of the second fermenter were as shown in Table 1.

Triangle was tasted in a blind test using the fermented liquor obtained by carrying out both the first fermenter and the second fermenter under the same conditions using wine yeast as a control. As a result, 25 out of 30 people identified it, and 23 of them liked the flavor of the fermented liquid according to the present invention. This tasting result is 0.1
There was a significant difference in percent risk.

Claims (1)

[Claims] 1. The brewing raw material liquid is subjected to a first fermentation that substantially involves the proliferation of yeast in the first fermentation zone, and then the yeast used in the first fermentation is subjected to the fermentation in the second fermentation zone. the first fermentation is carried out in the presence of a lower concentration of yeast than the second fermentation, and A method for producing alcoholic beverages characterized by using different types of yeast in the first fermentation and the second fermentation (however, the yeast concentration is calculated as dry yeast cell weight (g)/brewing raw material liquid volume (ml)) (based on standards). 2. The first fermentation is carried out in the presence of yeast at a concentration of less than 0.4% relative to the brewing stock solution, and the second fermentation is carried out in the presence of yeast at a concentration of 0.4% or more relative to the brewing stock solution. The method for producing an alcoholic beverage according to claim 1, which is carried out in the presence of. 3. The method for producing an alcoholic beverage according to claim 1 or 2, wherein the first fermentation is carried out in the presence of non-immobilized yeast and the second fermentation is carried out in the presence of immobilized yeast. 4. The brewing raw material liquid is subjected to a first fermentation in the first fermentation zone that does not substantially involve the growth of yeast, and then in the second fermentation zone, the contamination of the yeast used in the first fermentation is substantially eliminated. the first fermentation is carried out in the presence of a higher concentration of yeast than the second fermentation and the first fermentation and the second fermentation are carried out in the presence of a higher concentration of yeast than the second fermentation. A method for producing alcoholic beverages characterized by using different types of yeast in the second fermentation (however, the concentration of yeast is based on the weight of dry yeast bacteria (g)/volume of brewing raw material liquid (ml)) . 5. The first fermentation is carried out in the presence of yeast with a concentration of 0.4% or more with respect to the brewing raw material liquid, and the second fermentation is carried out in the presence of yeast with a concentration of less than 0.4% with respect to the brewing raw material liquid. The method for producing an alcoholic beverage according to claim 4, which is carried out in the presence of. 6. The method for producing an alcoholic beverage according to claim 4 or 5, wherein the first fermentation is carried out in the presence of immobilized yeast and the second fermentation is carried out in the presence of non-immobilized yeast. 7. The method for producing an alcoholic beverage according to any one of claims 1 to 6, wherein the fermentation with a higher yeast concentration is fermentation using brewer's yeast, and the alcoholic beverage produced falls under the category of beer.