WO2012033229A1 - Procédé de fabrication d'une eau-de-vie distillée - Google Patents

Procédé de fabrication d'une eau-de-vie distillée Download PDF

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Publication number
WO2012033229A1
WO2012033229A1 PCT/JP2011/071164 JP2011071164W WO2012033229A1 WO 2012033229 A1 WO2012033229 A1 WO 2012033229A1 JP 2011071164 W JP2011071164 W JP 2011071164W WO 2012033229 A1 WO2012033229 A1 WO 2012033229A1
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Prior art keywords
lactic acid
shochu
koji
raw material
acid bacteria
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PCT/JP2011/071164
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English (en)
Japanese (ja)
Inventor
美保子 中島
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サントリーホールディングス株式会社
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Application filed by サントリーホールディングス株式会社 filed Critical サントリーホールディングス株式会社
Priority to KR1020137005843A priority Critical patent/KR101859707B1/ko
Priority to CN201180043536.6A priority patent/CN103097509B/zh
Publication of WO2012033229A1 publication Critical patent/WO2012033229A1/fr

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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
    • C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation

Definitions

  • the present invention relates to a method for producing shochu using lactic acid bacteria. More specifically, the present invention relates to a method for producing shochu having preferred flavor characteristics by lactic acid bacteria while preventing poor fermentation due to growth of harmful bacteria and generation of shochu off-flavor.
  • Lactic acid bacteria are abundant in traditional fermented foods and have been used for a long time in the food culture of each country.
  • lactic acid bacteria are known as one of the harmful bacteria causing caustic rot (also called “rotation”).
  • shochu-white and black koji molds produce citric acid
  • the pH of the shochu is kept low, and the growth of harmful bacteria that normally cause rot is suppressed.
  • a cocoon in which citric acid is insufficiently produced referred to as a deficient acid cocoon
  • the pH of the cocoon becomes high and harmful bacteria propagate in the cocoon.
  • the yeast cannot ferment healthy, the alcohol content decreases, and an acid that emits an unpleasant odor is generated, causing a significant deterioration in quality.
  • Non-Patent Document 1 the modulation which is often and often important as the modulation of shochu cocoon is that the harmful bacteria propagate due to the lack of acidity of the cocoon due to the use of the low acid cocoon, and the main toxic bacteria are It is described that it is a rot lactic acid bacterium, a wild yeast, and a film-producing yeast, and the propagation of harmful bacteria causes an increase in acidity, off-flavor, etc., and a decrease in alcohol production.
  • Non-Patent Document 2 shochu slag is extremely acetic acid and lactic acid, other formic acid, propionic acid, and isobutyric acid, and these ingredients are transferred to products, causing the deterioration of liquor quality. It is described that it becomes.
  • Patent Document 1 discloses a method for producing shochu having an excellent flavor with a complex flavor and a mild aftertaste by adding lactic acid bacteria to the shochu raw material.
  • Patent Document 2 discloses that ferulic acid is converted into 4-vinylguaiacol, which is a precursor of vanillin, by causing lactic acid bacteria Lactococcus lactis to act on koji fermented with koji mold and / or yeast.
  • a method of converting to (4-VG) to increase the amount of 4-VG and producing a flavored cereal distilled liquor is disclosed, and shochu is described as a preferred embodiment.
  • Patent Document 3 discloses a method for enhancing the flavor of distilled liquor by adding a lactic acid bacterium belonging to the Lactobacillus casei group to a distilled liquor raw material, so that a distilled liquor having an excellent flavor can be produced without producing a distilled liquor off-flavor. Is disclosed, and shochu is described as a preferred embodiment.
  • Patent Document 1 describes strains such as Lactobacillus genus, Pediococcus genus, Leuconostoc genus and the like as lactic acid bacteria that can be suitably used.
  • the lactic acid bacteria are sensitive to 12% by weight or more of ethanol, so that the lactic acid bacteria do not overgrow in the cocoon, or the lactic acid bacteria do not substantially produce a shochu off-flavor. It is only described that it has characteristics, and no specific technical means other than the characteristics of the strain are described.
  • Patent Document 2 discloses that Lactococcus lactis that can convert ferulic acid into 4-vinylguaiacol (4-VG), which is a precursor of vanillin, is distilled ( Shochu)
  • the method of adding to the koji is described.
  • it is only described to inoculate Lactococcus lactis at any stage of the preparation process of koji fermented with koji mold and / or yeast.
  • it does not describe a specific method for preventing off-flavoring.
  • Patent Document 3 is resistant to lactic acid bacteria belonging to the Lactobacillus casei group, specifically acidic conditions of pH 3.5 or lower, and sensitive to ethanol concentrations above a certain level, for example, ethanol of 15 wt% or higher. It is described that the lactic acid bacteria possessed are added before the distillation step. However, it is only described that suppression of shochu off-flavor generation is achieved by inhibiting the growth of the lactic acid bacteria with ethanol at a certain concentration or more, and specific technical means other than the characteristics of the strain are described. Not.
  • a conventionally known method for producing distilled liquor (shochu) using lactic acid bacteria inoculates lactic acid bacteria having specific properties into koji at any stage of the manufacturing process of the distilled liquor (shochu).
  • the method for preventing the occurrence of shochu off-flavor is not specifically disclosed, or even if it is disclosed, the added lactic acid bacterium itself does not produce shochu off-flavor or has an ethanol sensitivity, so it is excessive in the soot. It has only been disclosed that it can be realized because it has the property of not proliferating, and other specific technical means have not been clarified.
  • the present inventor individually produced lactic acid bacteria imparting a desired flavor and yeast responsible for alcohol fermentation under specific conditions, and thereafter By performing secondary fermentation together, shochu that has been given a favorable flavor derived from the lactic acid bacterium, while preventing poor fermentation due to the growth of lactic acid bacteria, wild yeast and / or mold and the occurrence of shochu off-flavor.
  • a manufacturing method was found.
  • the inventors have found a screening method for selecting lactic acid bacteria suitable for carrying out the production method, and have completed the present invention.
  • the present invention (1) A step of inoculating a fermentation raw material (A) adjusted to pH 4.0 or higher with a lactic acid bacterium having sensitivity at an alcohol content of 10 v / v% or higher and culturing to produce a lactic acid bacterium koji; (2) Inoculating yeast into the fermentation raw material (B) and culturing to produce primary koji; (3) A step of producing a secondary koji that has an alcohol content of 3 to 8 v / v% immediately after combining the lactic acid bacteria koji and the primary koji; (4) further fermenting the secondary koji; A method for producing shochu, I will provide a.
  • the culture in the step (1) is preferably performed for 1 to 2 days. Further, the alcohol content of the primary soot produced in the step (2) is preferably 16 to 20 v / v%. Moreover, in the said process (1), it is preferable to inoculate a lactic acid bacteria so that it may become 1 * 10 ⁇ 6 > -1 * 10 ⁇ 8 > cells / mL in fermentation raw material (A).
  • step (1) it is preferable to produce a lactic acid bacterium koji by setting the pumping rate in the fermentation raw material (A) to 300% to 660%. Furthermore, in the said process (3), the aspect which unites a starting raw material further is also contained in this invention.
  • the present invention further includes (1) A lactic acid bacterium koji obtained by inoculating and culturing a fermentation raw material (A) adjusted to pH 4.0 or higher with a lactic acid bacterium having sensitivity at an alcohol content of 10 v / v% or higher; (2) A primary koji obtained by inoculating and culturing yeast to the fermentation raw material (B); (3) The lactic acid bacteria koji, the primary koji, and optionally a hung raw material are further fermented with a secondary koji produced so as to have an alcohol content of 3-8 v / v% immediately after the coalescence. To improve the flavor of shochu, I will provide a.
  • the inoculation of lactic acid bacteria in the step (1) is preferably performed so that the fermentation raw material has 1 ⁇ 10 6 to 1 ⁇ 10 8 cells / mL.
  • the culture in the step (1) is preferably performed at 28 to 36 ° C. for 1 to 2 days.
  • the alcohol content in the primary soot obtained in the step (2) is preferably 16 to 20 v / v%.
  • alcohol refers to ethanol
  • alcohol content refers to the volume concentration (v / v%) of ethanol.
  • koji refers to a mixture of plant materials such as cereals and potatoes that are used as raw materials for alcoholic beverages and water (also referred to as fermentation raw materials in the present invention) for fermentation and before distillation.
  • the means for fermentation is not only alcohol fermentation by yeast, but also inoculating a fermentation raw material with microorganisms other than yeast, such as lactic acid bacteria, to obtain a product derived from the activity of the microorganisms. Including. Specifically, it includes obtaining lactic acid and aroma components by inoculating and culturing lactic acid bacteria.
  • the plant raw material used for the fermentation raw material of the present invention can be used without any limitation as long as it is a raw material normally used in shochu. Specifically, cereals such as wheat or rice, potatoes such as sweet potatoes, or minor cereals such as fins, wax or soba can be used. The plant material can be steamed and used in the same manner as ordinary shochu production.
  • the lactic acid bacteria used in the present invention can be used without any particular limitation as long as it is a strain having sensitivity at an alcohol content of 10 v / v% or more. As in the prior art, properties such as strong acid resistance are not particularly required.
  • the lactic acid bacteria having sensitivity at an alcohol content of 10 v / v% or more as used in the present invention can be known by the following screening method.
  • Screening method Put 130 parts by weight (g) of wheat straw and 260 parts by weight (g) of steamed wheat in a fermentation vessel, and add about 590 parts by volume (mL) of water.
  • steamed wheat and wheat straw those used in normal wheat shochu production can be used.
  • the wheat straw is not particularly limited as long as it is a shochu cake, and it can be used in either white or black rice cake.
  • commercially available dried wheat straw made by Tokushima Seikan Co., Ltd. or the like may be used.
  • a lactic acid bacterium to be screened is inoculated into the mixture of these raw materials so as to be 1 ⁇ 10 6 to 1 ⁇ 10 8 cells / mL in the mixture after inoculation.
  • yeast After inoculation with lactic acid bacteria, water is added to make the total amount of the mixture about 990 parts by volume (mL) and cultured at 35 ° C. for 2 days. To this culture, yeast is added in a koji at 1 ⁇ 10 6 to 1 ⁇ 10 7 cells / mL.
  • the yeast is not particularly limited as long as it is usually used for fermentation of alcoholic beverages. For example, shochu yeast such as Kagoshima No. 5 can be used.
  • the number of yeast can be known by well-known means. For example, “Fourth revision of the NTA's prescribed analysis method (issued by the Japan Brewing Association, first edition on November 1, 1963, fourth revision on February 20, 1993, April 15, 2003 Reference should be made to the section “223 Yeast density” on page 223 of 3rd edition).
  • the number of lactic acid bacteria can be determined by preparing a calibration curve in advance from the number of living lactic acid bacteria in the MRS culture solution (Difco) inoculated with lactic acid bacteria and the absorbance of the culture solution at a wavelength of 660 nm. It can be known from the absorbance value at a wavelength of 660 nm.
  • the viable count of lactic acid bacteria can be known by well-known means. For example, it is calculated as follows. 100 ⁇ L of a solution obtained by appropriately diluting the collected sample with sterilized water is applied so as to spread uniformly on the MRS agar medium (manufactured by Difco). This MRS agar medium can be calculated by multiplying the number of colonies appearing on the medium surface by a dilution factor after anaerobic culture for 2 days in a constant temperature incubator at 35 ° C.
  • yeast After the addition of the yeast, water is added to bring the total amount of the koji to 1000 parts by volume (mL). After yeast addition, ferment at 28 ° C for 11 days. During fermentation with yeast, the koji is appropriately stirred, and koji samples are collected at 0 hours, 72 hours, 168 hours, and 264 hours after yeast addition, and the number of viable bacteria and alcohol content of the samples are measured.
  • the sensitivity of the lactic acid bacterium at an alcohol content of 10 v / v% or more is determined from the data on the viable cell count and alcohol content of the lactic acid bacterium thus obtained. That is, when the alcohol content of the koji is 10 v / v% or more and the fermentation is completed (264 hours after the addition of the yeast), the lactic acid bacteria are killed or the growth is suppressed. Judged to have sensitivity at v% or higher. “Proliferation is suppressed” means that the number of viable lactic acid bacteria at 0 hours, 72 hours, 168 hours and 264 hours after addition of yeast is consistently below the same order.
  • Lactic acid bacteria koji Lactic acid bacteria selected by the above method are inoculated into fermentation raw materials adjusted to pH 4.0 or higher. It is preferable that the fermentation raw material used for the lactic acid bacteria koji is subjected to an enzyme treatment so that a nutrient source capable of growing the lactic acid bacteria exists.
  • the enzyme here refers to a saccharifying enzyme such as amylase and / or a proteolytic enzyme such as a protease.
  • an enzyme supply source commercially available enzyme agents may be used, or shochu containing these enzymes may be used. The shochu can be used without particular limitation as long as it is used for normal shochu production.
  • the means for adjusting the fermentation raw material to pH 4.0 or higher is not limited as long as it is a means used for ordinary shochu production.
  • An appropriate amount of shochu containing citric acid may be blended, or an appropriate organic acid such as lactic acid may be used.
  • the pH value is less than 4.0, the growth of harmful bacteria such as rot bacteria, wild yeast and / or mold is suppressed, but the growth of the inoculated lactic acid bacteria is also suppressed, so there is a risk of contamination. May increase.
  • a method for measuring pH a commonly used method may be used.
  • the weight ratio of fermentation raw material to water is preferably 300% or more. If the ratio of water to be drawn is less than this, it is not preferable because mold may grow on a part of the raw material. In addition, if the water yield exceeds 660%, various nutrient sources and acids are diluted, and harmful bacteria such as wild yeast may grow, which is not preferable.
  • the pumped water ratio is calculated as follows in accordance with “Authentic Shochu Manufacturing Technology Japan Brewing Association (Reissued December 10, 2004) Chapter VII Production Management, page 226 (1) Manufacturing Ratio”.
  • Pumped water ratio (%) [Pumped water capacity (L) ⁇ fermented raw material total weight (kg)] ⁇ 100
  • the lactic acid bacteria are inoculated to the pH-adjusted fermentation raw material so as to be 1.0 ⁇ 10 6 to 1.0 ⁇ 10 8 cells / mL in the fermented raw material after inoculation.
  • a plurality of lactic acid bacteria of different genera / species may be added as long as they satisfy the above screening conditions.
  • the number of bacteria of each lactic acid bacterium needs to satisfy the number of inoculated bacteria.
  • the fermentation raw material after inoculation with lactic acid bacteria is cultured for 1-2 days while maintaining a temperature range of 28 to 36 ° C., preferably 30 to 35 ° C. in the fermentation raw material. If the desired flavor quality is obtained, the culture can be stopped at any time, but if the pH falls below 3.5, the immediate culture is stopped. If the culture is continued even when the pH is lower than 3.5, lactic acid is excessively produced, and excessive lactic acid and unfavorable aroma components are transferred to the shochu after distillation, which is not preferable.
  • the primary rice cake is also called a liquor mother and can be the same as the primary rice cake used in ordinary shochu production.
  • koji used for normal shochu production or a koji plant fermented by inoculating yeast into a steamed plant material that has been hydrolyzed and treated with an enzyme can be used.
  • Yeast can be used without any problem as long as it is a strain normally used for brewing, and specifically, Saccharomyces cerevisiae can be used.
  • the primary koji used in the present invention is fermented under the fermentation conditions carried out in normal shochu production until the alcohol content is 16 to 20 v / v%.
  • the above-mentioned lactic acid bacteria koji and primary koji are combined to make a secondary koji, which is appropriately hydrated to adjust the volume and further fermented.
  • a hanging raw material used in normal shochu production may be added.
  • the mixing ratio of these raw materials is not particularly limited, but is adjusted so that the alcohol content immediately after coalescence is 3 to 8 v / v%.
  • the alcohol content of koji becomes 10 v / v% or more due to alcohol fermentation of yeast on the next day after the coalescence, and the sensitivity at the alcohol content of 10 v / v% or more used in the present invention.
  • the lactic acid bacterium strain having At this time the secondary koji is fermented until the desired alcohol content is reached under the fermentation conditions carried out in normal shochu making. Specifically, fermentation is performed until the alcohol content reaches 15 to 20 v / v%.
  • Distillation of the secondary koji obtained as described above is carried out in the same manner as in ordinary shochu making to obtain a distillate, which is used as shochu liquor.
  • a distillation method any of vacuum distillation and atmospheric distillation may be used, and distillation conditions can be performed without any limitation.
  • the obtained shochu liquor does not have the shochu off-flavor found in the rotted shochu, and can strongly enjoy the preferred aroma produced by the added lactic acid bacteria.
  • Aroma component refers to an off-flavor substance produced as a result of poor fermentation due to growth of lactic acid bacteria, wild yeast, and / or fungi in koji. Some may be produced by lactic acid bacteria, wild yeast and / or mold, and others may be produced by other bacteria. Specific examples of off-flavor substances include isobutyric acid, butyric acid, isovaleric acid and diacetyl. Although these off-flavor substances may be contained in an amount of about 10 ppm in terms of pure alcohol even with normal shochu, the content when fermentation failure occurs increases to several tens of ppm or more.
  • the occurrence of shochu off-flavor is prevented, so the total content of isobutyric acid, butyric acid, isovaleric acid and diacetyl in the obtained shochu raw sake is less than 20 ppm in terms of pure alcohol.
  • the preferred aroma component varies depending on the genus and strain of the lactic acid bacterium to be inoculated, and it cannot be generally stated. Since it is included, this can be used as an index.
  • ethyl lactate is preferably contained in an amount of 10 ppm or more, more preferably 40 ppm or more in terms of pure alcohol.
  • GC analysis gas chromatography analysis
  • Carrier gas Nitrogen gas Flow: 22.3 mL / min Inlet temperature: 120 ° C Column temperature: 90 ° C (10 minutes hold) Injection volume: 1.0 ⁇ L Detector: ECD Detection temperature: 150 ° C
  • the raw liquor treatment includes ion exchange treatment or activated carbon treatment.
  • Examples of storage include storage in a container such as a barrel, a basket, or a tank. These conditions for processing or storing the raw liquor are not limited as long as the effects of the present invention are not hindered.
  • Comparative Example A barley shochu was produced in accordance with an ordinary method for producing shochu and used as a comparative example. Using 200 kg of barley and black koji fungus for shochu, rice bran was produced according to a conventional method to obtain 230 kg of barley koji. 240 kg of water was added to 230 kg of this wheat straw, inoculated with Kagoshima No. 5 yeast, and the temperature of the straw was kept at about 28 ° C. and fermentation was carried out for 5 days to obtain 500 L of primary straw.
  • Invention product 1 In a fermentation vessel, using 1 kg of barley and black koji mold for shochu, 11.5 kg of barley koji made according to a conventional method, 200 kg of barley were steamed as usual and allowed to cool to 30 ° C. or less, and 660 L of water. In addition, the mixture was mixed (at this time, the water yield was 314%). This was inoculated with 1 ⁇ 10 8 cells / mL in this mixture after inoculation with lactic acid strain FERM P-21996. This lactic acid strain is a lactic acid strain TUA1280L strain discovered and isolated by Prof. Sanae Okada of Tokyo University of Agriculture.
  • the 16S rDNA gene base sequence (partial sequence) determined by a known method is As a result of homology search (BLAST) of Japan DNA Data Bank operated by National Institute of Genetics, National Institute of Genetics, National Institute of Genetics, Lactobacillus curvatus (1510 bp / 1511 bp, homology value 99%) was identified.
  • BLAST homology search
  • This strain is designated as Lactobacillus curvatus SAM 2573, and is a patent biological deposit center of the National Institute of Advanced Industrial Science and Technology (address: 1-6, Higashi 1-chome, Tsukuba-shi, Ibaraki, Japan; postal code 305-8666); Tsukuba Central 6,1-1, Higashi 1-home Tsukuba-shi, Ibaraki-ken 305-8656 Japan) as FERM P-21996 on August 9, 2010, and under the Budapest Treaty as FERM BP-11395 Has been transferred to an international deposit. After inoculation, the pH of the mixture was measured and confirmed to be 4.0. This mixture was cultured for 1 day while maintaining the koji temperature at about 35 ° C. to obtain a lactic acid bacterium koji (pH after culture was 3.5).
  • lactic acid bacteria koji and primary koji were mixed, and steamed oats produced from 400 kg of barley were added in the same manner as in the comparative example, and adjusted to a total amount of 1500 L to obtain secondary koji (alcohol alcohol) Frequency 6 v / v%).
  • the secondary koji was fermented for 10 days while keeping the koji temperature at about 28 ° C. to obtain koji having an alcohol content of 16.9 v / v%.
  • This koji 738L was subjected to atmospheric distillation as usual to obtain 270 L of barley shochu raw sake with an alcohol content of 44.0 v / v%.
  • Invention product 2 The lactic acid strain in the production method of “Invention Product 1” was changed to FERM P-21997, and barley shochu raw sake was produced in the same manner.
  • This lactic acid strain is a lactic acid bacterial strain SAM2574 held by Lactobacillus Research Institute, Suntory Holdings, Ltd.
  • the 16S rDNA gene base sequence (partial sequence) determined by a publicly known method is used by the Research Organization of Information and Systems As a result of homology search (BLAST) of the Japanese DNA data bank operated by the National Institute of Genetics Bioinformatics / DDBJ Research Center, it was identified as Lactobacillus plantarum (1489 bp / 1489 bp, homology value 100%).
  • This strain is designated as Lactobacillus plantarum SAM 2574, and is a patent biological deposit center, National Institute of Advanced Industrial Science and Technology (Address: 1st, 1st, 1st Street, Tsukuba, Ibaraki, Japan (zip code 305-8666); Central 6,1-1, Higashi 1-home Tsukuba-shi, Ibaraki-ken 305-8656 Japan) as FERMP-21997 dated August 9, 2010 and based on the Budapest Treaty as FERM BP-11396 It has been transferred to an international deposit. At this time, the alcohol content of the secondary straw was 16.1 v / v%. This secondary koji 734 L was subjected to atmospheric distillation as usual to obtain 251 L of barley shochu raw sake having an alcohol content of 44.2 v / v%.
  • the fermentation rate of the secondary koji of the comparative example, the present product 1 and the present product 2 is as follows.
  • the fermentation rate of the secondary koji of the product 1 of the present invention and the product 2 of the present invention was the same value as that of the comparative example. Therefore, the present product 1 and the present product 2 can obtain an alcohol amount equivalent to that of ordinary shochu, without causing fermentation failure due to growth of lactic acid bacteria, wild yeast and / or mold, etc. while adding lactic acid bacteria. It became clear that
  • the amount of ethyl lactate is 45 ppm and 164 ppm, respectively, in terms of pure alcohol in the products 1 and 2 of the present invention, and about 8 times and about 30 times or more (1 to 2 orders increase).
  • lactic acid bacteria were active.
  • the content of off-flavor substances such as isobutyric acid was not significantly different from that of the comparative example in the inventive product 1 and the inventive product 2.
  • the total concentration of these four off-flavor substances is 9.7 ppm, 9.3 ppm, and 7.4 ppm (in terms of pure alcohol) in the comparative example, the product 1 of the present invention, and the product 2 of the present invention, respectively. It became clear that the same order was maintained compared with the value in normal fermentation. It was suggested that the production method of the present invention prevents the generation of shochu off-flavor.
  • the inventive product 1 and the inventive product 2 feel very soft and rich creamy compared to the comparative examples and the products of other companies.
  • the products 1 and 2 of the present invention have a sweet confectionery-like sweet flavor, while shochu-off flavor has not been pointed out. Therefore, the present invention product 1 and the present invention product 2 are shochus of excellent quality in which flavor quality is improved by lactic acid bacteria as expected from the results of analysis of aroma components, but no shochu off-flavor is felt. It became clear.
  • shochu in which fermentation failure due to growth of lactic acid bacteria, wild yeast and / or mold and generation of shochu off-flavor are prevented while imparting a preferable flavor derived from lactic acid bacteria.
  • the manufacturing method of such a shochu can be provided.
  • a screening method for selecting lactic acid bacteria suitable for carrying out the production method can be provided.

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Abstract

L'invention concerne un nouveau procédé de fabrication d'une eau-de-vie distillée. Le procédé de fabrication d'une eau-de-vie distillée comprend les étapes consistant à : (1) ensemencer par une bactérie lactique ayant une sensibilité à un pourcentage d'alcool de 10 % v/v ou plus une matière brute de fermentation (A) qui a été ajustée à un pH de 4,0 ou plus et cultiver la bactérie lactique, produisant ainsi une trempe d'acide lactique non raffinée; (2) ensemencer par une levure une matière brute de fermentation (B) et cultiver la levure, produisant ainsi une trempe non raffinée primaire; (3) mélanger la trempe d'acide lactique non raffinée avec la trempe non raffinée primaire, produisant ainsi immédiatement une trempe non raffinée secondaire ayant un pourcentage d'alcool de 3-8 % v/v; et (4) faire encore fermenter la trempe non raffinée secondaire.
PCT/JP2011/071164 2010-09-09 2011-09-09 Procédé de fabrication d'une eau-de-vie distillée WO2012033229A1 (fr)

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KR1020137005843A KR101859707B1 (ko) 2010-09-09 2011-09-09 소주의 제조 방법
CN201180043536.6A CN103097509B (zh) 2010-09-09 2011-09-09 烧酒的制造方法

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JP2010201907A JP2012055236A (ja) 2010-09-09 2010-09-09 焼酎の製造方法
JP2010-201907 2010-09-09

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CN108165501B (zh) * 2017-11-24 2022-02-15 山东喜啤士生物科技有限公司 一株啤酒酿酒酵母菌及其培养方法与应用
CN108441377A (zh) * 2018-05-21 2018-08-24 安徽省领航动物保健品有限责任公司 一种发酵型领航三肽酒的制作方法
CN110373297A (zh) * 2019-08-19 2019-10-25 张北平 利用低糖高活性酶对酒的酎化发酵方法
CN114717066A (zh) * 2022-03-18 2022-07-08 浙江工商大学 一种奶酪红酒及其酿造方法

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