Abstract: The present invention relates to a method for identifying the variety of a hop by using an identification marker comprising at least one single nucleotide polymorphism that differs among varieties, and a method for preparing said identification marker. The present invention also provides a primer or a probe to be used in the method for identifying the variety of a hop, and a nucleic acid of a region including said identification marker. The present invention further provides a method for detecting the intrusion of different varieties in a hop sample.

Abstract: The present invention relates to a method for identifying the variety of a hop by using an identification marker comprising at least one single nucleotide polymorphism that differs among varieties, and a method for preparing said identification marker. The present invention also provides a primer or a probe to be used in the method for identifying the variety of a hop, and a nucleic acid of a region including said identification marker. The present invention further provides a method for detecting the intrusion of different varieties in a hop sample.

Abstract: The present invention relates to a method for identifying the variety of a hop by using an identification marker comprising at least one single nucleotide polymorphism that differs among varieties, and a method for preparing said identification marker. The present invention also provides a primer or a probe to be used in the method for identifying the variety of a hop, and a nucleic acid of a region including said identification marker. The present invention further provides a method for detecting the intrusion of different varieties in a hop sample.

Abstract: The present invention relates to a method for identifying the variety of a hop by using an identification marker comprising at least one single nucleotide polymorphism that differs among varieties, and a method for preparing said identification marker. The present invention also provides a primer or a probe to be used in the method for identifying the variety of a hop, and a nucleic acid of a region including said identification marker. The present invention further provides a method for detecting the intrusion of different varieties in a hop sample.

Abstract: There is provided a technique for obtaining a high-quality fermented beverage, in particular, a beer taste beverage by using a non-wheat grain, for example, ungerminated corn, which is easily available and frequently used as a raw material for food and drink, without causing fermentation failure. The non-wheat grain is fractioned at least into a starch fraction and a protein fraction. The two fractions are separately treated with respective exogenous enzymes to obtain a saccharified starch and a protein decomposition product, which are used as raw materials for a mother solution for a fermentation step. In this way, a failure in a preparation step is overcome. Studies were made specifically on the blending ratio of the saccharified starch and the protein decomposition product thus separately prepared to determine a preferable blending ratio that does not cause fermentation failure in the fermentation step.

Abstract: An object of the invention is to provide fermented beverages, in particular, beer-taste ones that contain isoamyl acetate abundantly to assure high organoleptic appeal. The invention also provides a process for producing a fermented beverage by performing alcoholic fermentation of an aqueous liquid mixture comprising a feed containing a carbon source and optionally hop, as well as water, wherein a maize protein digest is incorporated as a nitrogen source in the feed either before or during alcoholic fermentation.

Abstract: The present invention is directed to a malt for brewing beer prepared by removing lipids by using subcritical or supercritical carbon dioxide, a beer using the said malt, and a method of preparing the said beer. In the beer obtained by using the malt prepared by the method of the present invention, wort clarity is good, filtration becomes rapid, and filtration efficiency is improved. Also, the obtained beer has good foam head retention, good foam lacing, a refreshingly clean taste and good flavor stability.