Research Project code：9800045760
Update date：Dec. 15, 2003
Technology for quality and functional improvement in fermentation food and drink
1996 - 1998
Investigating Researcher (3)：
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.
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