Title:
清酒の製造方法
Document Type and Number:
Japanese Patent JP4159073
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To provide a method for producing a refined Sake (rice wine), having a high fermentation ability, improved quality of unrefined Sake, fragrant aroma and excellent flavor. SOLUTION: In this method for producing a refined Sake by a yeast preparation process for formulating at least two kinds of refined Sake yeasts and preparing ingredients to be fermented, the method is characterized in that a yeast for highly producing an aroma component is added (first addition) to the ingredients at the start of the preparation, and then, after 4-12 hours, a yeast having high alcohol fermentation ability is added (second addition) to the ingredients. The preparation is preferably carried out so that the ratio of the number of the yeast cells for highly producing the aroma component to that of the yeast cells having high alcohol fermentation ability is 1:0.3 to 1:3 at the second addition.
Inventors:
Kenichi Mitsunaga
Masato Okabe
Yoshitaka Kaneko
Hiroki Takeda
Taniguchi Masao
Norika Usui
Yoshihiro Naka
Toshinobu Matoba
Masato Okabe
Yoshitaka Kaneko
Hiroki Takeda
Taniguchi Masao
Norika Usui
Yoshihiro Naka
Toshinobu Matoba
Application Number:
JP2000306054A
Publication Date:
October 01, 2008
Filing Date:
October 05, 2000
Export Citation:
Assignee:
Takara Holdings Co., Ltd.
International Classes:
C12G3/02
Domestic Patent References:
| JP7067614A | ||||
| JP7000167A | ||||
| JP3108476A | ||||
| JP6014766A |
Attorney, Agent or Firm:
Akira Inoue
Hiroshi Nakamoto
Hiroshi Nakamoto