Proj
J-GLOBAL ID:200904098515914330  Research Project code:0250001519 Update date:Mar. 26, 2007

Study on utilization of dry shochu enzyme

乾燥焼酎酵母の利用に関する研究
Study period:2001 - 2002
Organization (1):
Investigating Researcher (2):
Research field (1): Applied microbiology
Research overview:
Water-recovering conditions and the amounts to be added for the dry Shochu enzyme of rice Shochu are examined to establish conditions for production of high-quality products. Utilizing the high activity of the enzyme, we also examine a production process with primary preparation eliminated.
Keywords (2):
dried yeast ,  shochu liquor from rice
Research program: Ordinary Research
Research budget: 2002: \1,839,000

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