Effects of Rice Bran Lipids and Fermentation Temperatures on the Characteristics of Aromatic Red Rice Wine : Studies on Red Rice Wine Brewing (III).

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概要

• 論文の詳細を見る

• The lipid fraction extracted from the bran layer of aromatic red rice (Oryza sativa var. Indica, Tapol) did not show a direct influence on the characteristic aroma formation in aromatic red rice wine. The optimal temperature for aromatic red rice wine brewing was rather higher (25℃) than that of traditional sake brewing (7-16℃).

• 社団法人日本生物工学会の論文
• 1991-09-25

著者

• TERAMOTO Yuji

  Department of Agricultural Chemistry, Kyushu University

• Teramoto Y

  Kumamoto Inst. Technol. Kumamoto Jpn

• Teramoto Yuji

  Department Of Agricultural Chemistry Kyushu University

• OHBA Riichiro

  Department of Applied Microbial Technology, Faculty of Engineering, Sojo University

• Ohba R

  Department Of Applied Microbial Technology Faculty Of Engineering Kumamoto Institute Of Technology

• Ohba Riichiro

  Department Of Applied Microbial Technology Faculty Of Biotechnology And Life Science Sojo University

• UEDA Seinosuke

  Department of Applied Microbial Technology, Kumamoto Institute of Technology

• UEKI TATSURO

  Department of Applied Microbial Technology, Kumamoto Institute of Technology

• SAIGUSA NORIAKI

  Department of Applied Microbial Technology, The Kumamoto Institute of Technology

• YOSHIZAWA KIYOSHI

  Faculty of Brewing Science, Tokyo University of Agriculture

• Yoshizawa K

  Faculty Of Brewing Science Tokyo University Of Agriculture

• Ueda S

  Department Of Applied Microbial Technology Faculty Of Engineering Kumamoto Institute Of Technology

• Ueda Seinosuke

  Department Of Applied Microbial Technology Faculty Of Engineering Kumamoto Institute Of Technology

• Ueki Tatsuro

  Department Of Applied Microbial Technology Kumamoto Institute Of Technology

• Ueda Seinosuke

  Department Of Agricultural Chemistry Faculty Of Agriculture Hokkaido University

• Saigusa Noriaki

  Department Of Applied Microbial Technology The Kumamoto Institute Of Technology

• Saigusa Noriaki

  Department Of Applied Microbial Technology Faculty Of Biotechnology And Life Science Sojo University

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