Title:
果実酒
Document Type and Number:
Japanese Patent JP6649686
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To provide a method for enhancing clear taste of fruit wine low in alcohol content and content of sugar component.SOLUTION: There is provided a fruit wine having alcohol content of 6 to 9 v/v%, content of sugar component of less than 4 g/100 ml, percentage of the total content of lactic acid and tartaric acid (A) to the total content of lactic acid, tartaric acid, citric acid, malic acid, succinic acid and acetic acid (B), (A/B×100) of 59 w/w% or more. The method not only enhances clear taste of the fruit wine, but also enhances length of aftertaste, softness of pleasant taste and strength of after taste felt after drinking.SELECTED DRAWING: None
Inventors:
Naoko Ochi
Heito Kondo
Heito Kondo
Application Number:
JP2015046406A
Publication Date:
February 19, 2020
Filing Date:
March 09, 2015
Export Citation:
Assignee:
Suntory Holdings Limited
International Classes:
C12G1/02; C12G3/04; C12G3/08
Domestic Patent References:
| JP62083881A | ||||
| JP2011030577A | ||||
| JP2015015926A | ||||
| JP2007159503A | ||||
| JP2008212070A | ||||
| JP2013255490A | ||||
| JP9098767A | ||||
| JP201448195A |
Other References:
四訂食品成分表,女子栄養大学出版部,1994年 1月,p.286-287
Chemie des Weines,Eugen Ulmer GmbH & Co.,1989年,p.474-475, 516-517
日本醸造協会誌,1990年,Vol.85, No.4,p.206-212
シリーズ<食品の科学> 酒の科学,株式会社 朝倉書店,1995年,p.121
Chemie des Weines,Eugen Ulmer GmbH & Co.,1989年,p.474-475, 516-517
日本醸造協会誌,1990年,Vol.85, No.4,p.206-212
シリーズ<食品の科学> 酒の科学,株式会社 朝倉書店,1995年,p.121
Attorney, Agent or Firm:
Shinjiro Ono
Osamu Yamamoto
Toru Miyamae
Motoharu Nakanishi
Go Kajita
Osamu Yamamoto
Toru Miyamae
Motoharu Nakanishi
Go Kajita