Low alcohol sake using Shochu-Koji
2005
Nakayama, S.(Iwate-ken. Industrial Research Inst., Morioka (Japan)) | Takahashi, T.
We aimed at the development of low alcohol sake to appeal to women, and made it using Shochu-Koji. The brewed sake, with the same acidity level of citric acid, 5.5% alcohol content, and 9% glucose concentration had many affirmative comments from the female panelists, such as 'It is sweet and easy to drink.', 'It is fruity.', and was evaluated higher than commercial low alcohol sake. This was frizzante unlike ordinary sake. However, a brewing maker could manufacture it using fermentation in a bottle in order to enclose carbon dioxide.
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por Agriculture, Forestry and Fisheries Research Information Technology Center