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Title:
PRODUCTION OF CITRUS WINE AND CITRUS FERMENTED VINEGAR
Document Type and Number:
Japanese Patent JP3493283
Kind Code:
B2
Abstract:

PROBLEM TO BE SOLVED: To produce both a citrus wine and a citrus fermented vinegar from citrus fruits by the pure culture.
SOLUTION: For example, a yeast Saccharomyces cerevisiae W-3 (a wine yeast) is made to act on Citrus unshiu Marc. to carry out the alcohol fermentatioN at 27±7°C and 105 to 1010 cells/mL initiation cell number to afford a wine of the Citrus unshiu Marc. Acetic acid bacteria composed of four strains of the genus Acetobacter are then made to act on the resultant wine to provide 2±1% initiation aciditiy. The acetic acid fermentation is then performed at 30±7°C to produce a fermented vinegar of the Citrus unshiu Marc.


Inventors:
Takashi Tajiri
Fujita Fujikio
Kazuhi Mae
Application Number:
JP17970697A
Publication Date:
February 03, 2004
Filing Date:
July 04, 1997
Export Citation:
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Assignee:
Efec Co., Ltd.
International Classes:
C12G3/02; C12J1/00; C12J1/04; C12R1/02; C12R1/865; (IPC1-7): C12G3/02; C12G3/02; C12J1/00; C12J1/04; C12R1:02; C12R1:865
Attorney, Agent or Firm:
Yoshiro Kurauchi