On the Appliction of Aging yeast (Wilia anomala) to Sake and Sake artificial
نویسندگان
چکیده
منابع مشابه
Functional enhancement of Sake yeast strains to minimize the production of ethyl carbamate in Sake wine.
AIMS In fermented alcoholic beverages and particularly in Japanese Sake wine, the ubiquitous presence of the probable human carcinogen ethyl carbamate (EC) is a topic of significant concern. This study aims to develop novel methods for the reduction of EC in Sake wine. METHODS AND RESULTS To reduce the high levels of EC in Sake wine, urea-degrading and urea-importing yeast strains were create...
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ژورنال
عنوان ژورنال: Bulletin of the Agricultural Chemical Society of Japan
سال: 1925
ISSN: 1881-1272,0375-8397
DOI: 10.1271/bbb1924.1.106