METHOD OF PRODUCING FERMENTED DRINK BY USING RAW FERMENTATION LIQUOR WITH LOW MALTOTRIOSE CONTENT

摘要

does not affect the main flavoring properties, by the indentation technique tend to take for consumers' personal, glass danggam this there also provides a small off- flavor fermented beverages . ; But each of Mija Tue remaining in the fermentation process to avoid the three principal sugars , in the fermentation broth concentrate or to adjust the ratio of sugar accounted for 3 per person Mars . Specifically, by adjusting the ratio of 3 to ferment sugars in the fermentation raw liquid occupying the chair Mars party to 25 % by weight.