Proj
J-GLOBAL ID:200904031173095858  Research Project code:0150000946 Update date:Dec. 15, 2003

Fermentation test of shochu using enzyme and new yeast.

酵素及び新規酵母を用いた焼酎の醸造試験
Study period:1997 - 2000
Organization (1):
Investigating Researcher (1):
Research overview:
Small scale fermentation test for soba-shochu using enzyme reagent, is achieved to improve the sake quality of soba-shochu. Small scale fermentation test for shochu using new yeast, is achieved to investigate the fermentation rate and fragrant component producing ability which are necessary for practical application.
Keywords (5):
soba (buckwheat) ,  enzyme ,  fermentation ,  yeast ,  fragrant component
Research program: Scientific Technology Development Program for Small and Medium Enterprise
Research budget: 2000: \1,800,000

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