Research Project code：9800043384
Update date：Dec. 15, 2003
Study on quality upgrading of the Shochu liquor made from the muscovado
1997 - 1998
Investigating Researcher (2)：
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.
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