JPS5768779A - Novel fremented alcoholic beverage - Google Patents

Novel fremented alcoholic beverage

Info

Publication number
JPS5768779A
JPS5768779A JP14363880A JP14363880A JPS5768779A JP S5768779 A JPS5768779 A JP S5768779A JP 14363880 A JP14363880 A JP 14363880A JP 14363880 A JP14363880 A JP 14363880A JP S5768779 A JPS5768779 A JP S5768779A
Authority
JP
Japan
Prior art keywords
rice
water
grape juice
wine
concentrated grape
Prior art date
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.)
Granted
Application number
JP14363880A
Other languages
Japanese (ja)
Other versions
JPS6366186B2 (en
Inventor
Tadahiko Hozumi
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to JP14363880A priority Critical patent/JPS5768779A/en
Publication of JPS5768779A publication Critical patent/JPS5768779A/en
Publication of JPS6366186B2 publication Critical patent/JPS6366186B2/ja
Granted legal-status Critical Current

Links

Abstract

PURPOSE: To prepare fermented alcoholic beverage having the refreshingness of wine and richness of Japanese sake, by using concentrated grape juice, steamed rice, malted rice, and water as the raw materials.
CONSTITUTION: Concentrated grape juice having a Brix degree of about 40W70°C, pref. about 65°, is mixed with water, and yeasts are cultured in the mixture to obtain unrefined wine. Steamed rice, malted rice and water are added to the unrefined wine in a lump or dividig in ≥2 times, pref. 2W3 times, and the parallel composite fermentaton is carried out while saccarifying the steamed rice and decomposing the proteins. At the latter stage of the parallel composite fermentation, the concentrated grape juice and water are added to the fermentation mixture to obtain a composition composed of 100pts.wt. of the concentrated grape juice, 100W300pts.wt. of rice (total), and 20W30%, based on the steamed rice, of malted rice, and the fermentation is completed.
COPYRIGHT: (C)1982,JPO&Japio
JP14363880A 1980-10-16 1980-10-16 Novel fremented alcoholic beverage Granted JPS5768779A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP14363880A JPS5768779A (en) 1980-10-16 1980-10-16 Novel fremented alcoholic beverage

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP14363880A JPS5768779A (en) 1980-10-16 1980-10-16 Novel fremented alcoholic beverage

Publications (2)

Publication Number Publication Date
JPS5768779A true JPS5768779A (en) 1982-04-27
JPS6366186B2 JPS6366186B2 (en) 1988-12-20

Family

ID=15343416

Family Applications (1)

Application Number Title Priority Date Filing Date
JP14363880A Granted JPS5768779A (en) 1980-10-16 1980-10-16 Novel fremented alcoholic beverage

Country Status (1)

Country Link
JP (1) JPS5768779A (en)

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6265000B1 (en) * 1994-10-20 2001-07-24 Hokkaido Wine Co, Ltd Process for the production of carbonated alcoholic beverages using koji, malt, and various fermentation media
JP2007061944A (en) * 2005-08-30 2007-03-15 Ono Knife Seisakusho:Kk Grip and manual cutlery using with it
CN103087879A (en) * 2013-02-17 2013-05-08 哈尔滨伟平科技开发有限公司 Making method of golden berry/glutinous rice wine
JP2014168426A (en) * 2013-03-04 2014-09-18 Gekkeikan Sake Co Ltd Beverage of diluted fermented rice liquid, and manufacturing method of beverage of diluted fermented rice liquid
CN104629969A (en) * 2015-02-09 2015-05-20 李同庚 Process suitable for brewing wine by using grapes in south China
JP6310106B1 (en) * 2017-02-21 2018-04-11 株式会社イノス Enzyme-containing liquid culture method and enzyme-containing powder production method
JP2019517276A (en) * 2016-06-06 2019-06-24 博性 董 Process for producing grape-flavored sweet wine and grape-flavored sweet wine
JP2024010690A (en) * 2022-07-13 2024-01-25 つけもと株式会社 Wine rice malt and method for producing wine rice malt

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH03221177A (en) * 1990-01-26 1991-09-30 Uchinami:Kk Aerial washing and drying apparatus
JPH0461975A (en) * 1990-06-26 1992-02-27 Makino Milling Mach Co Ltd Work cleaning apparatus

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6265000B1 (en) * 1994-10-20 2001-07-24 Hokkaido Wine Co, Ltd Process for the production of carbonated alcoholic beverages using koji, malt, and various fermentation media
JP2007061944A (en) * 2005-08-30 2007-03-15 Ono Knife Seisakusho:Kk Grip and manual cutlery using with it
CN103087879A (en) * 2013-02-17 2013-05-08 哈尔滨伟平科技开发有限公司 Making method of golden berry/glutinous rice wine
JP2014168426A (en) * 2013-03-04 2014-09-18 Gekkeikan Sake Co Ltd Beverage of diluted fermented rice liquid, and manufacturing method of beverage of diluted fermented rice liquid
CN104629969A (en) * 2015-02-09 2015-05-20 李同庚 Process suitable for brewing wine by using grapes in south China
JP2019517276A (en) * 2016-06-06 2019-06-24 博性 董 Process for producing grape-flavored sweet wine and grape-flavored sweet wine
JP6310106B1 (en) * 2017-02-21 2018-04-11 株式会社イノス Enzyme-containing liquid culture method and enzyme-containing powder production method
JP2018134029A (en) * 2017-02-21 2018-08-30 株式会社イノス Enzyme-containing liquid culture method and method of producing enzyme-containing powder
JP2024010690A (en) * 2022-07-13 2024-01-25 つけもと株式会社 Wine rice malt and method for producing wine rice malt

Also Published As

Publication number Publication date
JPS6366186B2 (en) 1988-12-20

Similar Documents

Publication Publication Date Title
JPS5768779A (en) Novel fremented alcoholic beverage
JPS562915A (en) Preparation of healthful drink
CN1115785A (en) Honeyed fruit-juice wine and its making method
JPS56117789A (en) Brewing of beer
JPS642550A (en) Process for quick brewing of soy
JPS5337189A (en) Production of surfactant
JPS5629989A (en) Production of high-flavor alcoholic beverage from persimmon
JPS55127983A (en) Mandarin orange wine
JPS5655193A (en) Production of vinegar
JPS55124490A (en) Brewing of "sake"
JPS5716689A (en) Preparation of "shochu" (low class distilled spirit)
JPS578776A (en) Production of colored "sake" japanese rice wine
JPS56148256A (en) Brewage of soy sauce using enzyme
ATE92279T1 (en) PROCESS FOR THE MANUFACTURE OF NON-ALCOHOLIC BEVERAGES CONTAINING FERMENTATIVE LACTIC ACID.
JPS57163481A (en) Preparation of sake with low concentration refined
JPS5729284A (en) Alkaline alcoholic drink of adlay and its preparation
SU922138A1 (en) Process for preparing liqueurs for sparkling apple wines
JPS572676A (en) Preparation of refined "sake" like wine
SU1402612A1 (en) Method of producing fruit vinegar
SU1742314A1 (en) Method for preparation wine such as "madera"
EP0289179A3 (en) Method of carrying out yeast fermentations
JPS57177653A (en) Preparation of protein feed using green vegetable as raw material
JPS5729263A (en) "natto"
JPS5526857A (en) Method of brewing sake
JPS5786284A (en) Preparation of low-class distilled spirit from water chestnut