[3Ma01-10] Fermentation, Enzyme application

10:45 AM - 11:00 AM JST(1:45 AM - 2:00 AM UTC)

[3Ma08] Control of fermentation of specific aroma components in sake

*Masamichi Sugawara¹, Jumpei Tanaka¹, Takashi Kuribayashi¹, Keigo Sato¹, Yoshihito Nabekura¹, Toshio Aoki¹ (1. Niigata Prefectural Sake Research Institute)

Keywords:

Low Protein processing of rice,Sake fermentation with low amino acids