J-GLOBAL ID:200904020495263711  Research Project code:9910000411 Update date:Jun. 10, 2008

Development of yeasts that form balanced aroma of ginjo-fermented sake

Study period:1998 - 1999
Organization (1):
Investigating Researcher (3):
Research field (1): Other
Research overview:
Differences in aroma balance by yeast are analyzed and components of deteriorated aroma are identified to study methods for preventing aroma deterioration.
Project Organization (1):
  • (E285000000)
Researcher representative of the project  (1):
  • 大石 一男
Research program: -

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