JPS5498393A - Brewing of wine using killer wine yeast having high sulfurous acid resistance - Google Patents
Brewing of wine using killer wine yeast having high sulfurous acid resistanceInfo
- Publication number
- JPS5498393A JPS5498393A JP375478A JP375478A JPS5498393A JP S5498393 A JPS5498393 A JP S5498393A JP 375478 A JP375478 A JP 375478A JP 375478 A JP375478 A JP 375478A JP S5498393 A JPS5498393 A JP S5498393A
- Authority
- JP
- Japan
- Prior art keywords
- wine
- killer
- yeast
- brewing
- acid resistance
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Abstract
PURPOSE: To prepare extra fine wine using high quality killer wine yeast obtained from wild type killer yeast.
CONSTITUTION: High quality killer wine yeast having sulfurous acid resistance and useful for the brewing of wine, is prepared by the repeated back-crossing of a wild type killer yeast and a wine yeast OC-2 strain. The killer wine yeast thus obtained is added to grape juice in an amount of about 5%, and stored to produce wine.
COPYRIGHT: (C)1979,JPO&Japio
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP375478A JPS5498393A (en) | 1978-01-19 | 1978-01-19 | Brewing of wine using killer wine yeast having high sulfurous acid resistance |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP375478A JPS5498393A (en) | 1978-01-19 | 1978-01-19 | Brewing of wine using killer wine yeast having high sulfurous acid resistance |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS5498393A true JPS5498393A (en) | 1979-08-03 |
JPS572307B2 JPS572307B2 (en) | 1982-01-14 |
Family
ID=11565967
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP375478A Granted JPS5498393A (en) | 1978-01-19 | 1978-01-19 | Brewing of wine using killer wine yeast having high sulfurous acid resistance |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS5498393A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS6265676A (en) * | 1985-09-19 | 1987-03-24 | Kyowa Hakko Kogyo Co Ltd | Production of wine |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE3380772D1 (en) * | 1982-03-15 | 1989-11-30 | Suntory Ltd | Novel killer yeast, process for its production, and application thereof |
-
1978
- 1978-01-19 JP JP375478A patent/JPS5498393A/en active Granted
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS6265676A (en) * | 1985-09-19 | 1987-03-24 | Kyowa Hakko Kogyo Co Ltd | Production of wine |
Also Published As
Publication number | Publication date |
---|---|
JPS572307B2 (en) | 1982-01-14 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JPS5754575A (en) | Method for improving taste of inverted liquid sugar containing sucrose | |
JPS5498393A (en) | Brewing of wine using killer wine yeast having high sulfurous acid resistance | |
JPS54119096A (en) | Production of strong alcoholic drink | |
JPS5215898A (en) | Improved process for preparing fruit wines or fruit vlnegars | |
JPS5655193A (en) | Production of vinegar | |
JPS5655191A (en) | Production of whiskylike japanese sake | |
AU1300988A (en) | A process for improving the organoleptic properties of wines | |
JPS5234991A (en) | Method of producing distilled liquor | |
JPS56106585A (en) | Preparation of fruit wine | |
JPS51139685A (en) | Process for preparing glutathione | |
JPS565088A (en) | Production of sherry | |
JPS55135584A (en) | Preparation of stevia liquor | |
JPS5743677A (en) | Preparation of wine | |
JPS5322077A (en) | Compositions for fodder | |
JPS57118786A (en) | Improved preparation of millet brandy | |
JPS5668396A (en) | Production of l-glutmaic acid through fermentation process | |
JPS5523977A (en) | Hydroxylation using cultured tobacco cell | |
JPS5588692A (en) | Preparation of whisky and its container | |
JPS56109582A (en) | Quality improvement of alcoholic beverage produced from starchy substance mainly composed of rice | |
JPS5786282A (en) | Preparation of refined sake(liquor) having low alcohol content by monoploid yeast | |
JPS572676A (en) | Preparation of refined "sake" like wine | |
JPS5571486A (en) | Preparation of rebrewed sake | |
JPS54143596A (en) | Manufacturing of wine | |
JPS561850A (en) | Method of making cake | |
JPS5417192A (en) | Brewing of soy sauce |