[3KFa] 加工、製造技術; 発酵，酵素利用; 食品物性

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

[3KFa08] Development of "doburoku"-like brewed alcoholic beverages using pumpkins from Okhotsk - Increased alcohol content through sugar addition -

*Yozo Nakazawa¹, Rinto Haza¹ (1. Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture)

Keywords:

Okhotsk,pumpkin,doburoku,sugar addition,alcohol content