Proj
J-GLOBAL ID:200904057476903352  Research Project code:9800043384 Update date:Dec. 15, 2003

Study on quality upgrading of the Shochu liquor made from the muscovado

黒糖焼酎の品質向上に関する研究
Study period:1997 - 1998
Organization (1):
Investigating Researcher (2):
Research overview:
In order to reduce the quality down-grading factors of the Shochu liquor made from the muscovado including acid smell and oil smell, the deriving process of the causative agents of them including volatile organic acids and aliphatic acids will be clarified to develop an improved fermentation process. A discrimination method to define the good material of muscovado for the Shochu will be developed through componential analysis and fermentation trials.
Keywords (4):
shochu ,  organic ,  aliphatic ,  fermentation
Research program: Ordinary Research
Research budget: 1997: \781,000

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