Proj
J-GLOBAL ID:200904000016049343  Research Project code:9800039070 Update date:Feb. 05, 2010

Development of new type sake having various flaver components

香気生成系の異なる清酒酵母の開発
Study period:1996 - 2000
Organization (1):
Investigating Researcher (1):
Research field (1): Others
Research overview:
Breeding of specific flavor component productive yeast is essential to produce new type of sake differentiated in its flavor. And, unfavorable flavor suppressing yeasts are bred to improve the quality of sake.
Keywords (4):
sake ,  sake ,  flavor ,  breeding (genetics)
Research program: Ordinary Research

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