METHOD FOR PRODUCING REFINED SAKE

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 lea...

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Hauptverfasser:	TAKEDA HIROKI, TANIGUCHI MASAO, MATOBA TOSHINOBU, KANEKO YOSHITAKA, OKABE MASATO, NAKA YOSHIHIRO, MITSUNAGA KENICHI, USUI NORIYOSHI
Format:	Patent
Sprache:	eng
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY ENZYMOLOGY METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PREPARATION THEREOF SPIRITS VINEGAR WINE
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Beschreibung
Zusammenfassung:	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.