METHOD FOR TREATING BREWAGE AND LOW-ALCOHOL JAPANESE WINE AND JAPANESE WINE EXTRACT

摘要

PROBLEM TO BE SOLVED: To provide a method for producing a Japanese wine of low alcohol concentration causing no impairment of its taste balance.;SOLUTION: This method for producing a low-alcohol Japanese wine characterized by that its extract undergoes no dilution despite being at low alcohol levels comprises heat-treating a stock brewage at reduced-pressure atmosphere to reduce its alcohol concentration.;COPYRIGHT: (C)2001,JPO