Title:
METHOD FOR IMPROVING QUALITY OF DISTILLED LIQUOR
Document Type and Number:
Japanese Patent JPH0662829
Kind Code:
A
Abstract:
PURPOSE: To milden the smell and taste of a distilled liquor by adding at least one of acetic acid, succinic acid, syringic acid, ferulic acid and isoamyl alcohol to the distilled liquor.
CONSTITUTION: At least one of acetic acid, succinic acid, syringic acid, ferulic acid and isoamyl alcohol is added to a distilled liquor. The addition amounts of the acetic acid, succinic acid, syringic acid, ferulic acid and isoamyl alcohol are 5-400ppm, 50-200ppm, 50-200ppm, 50-200ppm, and 500-4000ppm, respectively. Consequently, the smell and taste of the distilled liquor can be mildened.
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Inventors:
AIJIMA TETSURO
Application Number:
JP16237991A
Publication Date:
March 08, 1994
Filing Date:
June 07, 1991
Export Citation:
Assignee:
KIKKOMAN CORP
International Classes:
C12G3/06; (IPC1-7): C12G3/06
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