J-GLOBAL ID:200904075067094947  Research Project code:9800045760 Update date:Dec. 15, 2003

Technology for quality and functional improvement in fermentation food and drink

Study period:1996 - 1998
Organization (1):
Investigating Researcher (3):
Research overview:
Yeasts separated at sake brewing sites or from unrefined high-quality sake were classified into high-acid-type yeasts producing high contents of organic acids and low-acid-type yeasts producing low contents of organic acids. Yeasts which were found to have good properties by a perfume constituent analysis were separated in each yeast group. Low-acid-type yeasts producing high contents of perfume constituents were selected for brewing high-quality sake and trial brewing was carried out. With respect to high-acid-type yeasts producing high contents of perfume constituents, applications to low-alcohol sake, which had been said to be unsatisfactory in taste, were examined.
Keywords (4):
sake ,  organic ,  sake ,  perfume
Research program: Ordinary Research
Research budget: 1997: \0

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