| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide an alcohol fermentation promoter that improves a fermentation rate, conserves resources and energy and is efficient by enhancing fermentation ability of alcohol fermentation microorganism such as yeast, an alcohol fermentation method and an alcohol. <P>SOLUTION: The alcohol fermentation promoter, in which volatile components of pericarp or fruit of Japanese pepper are included in cyclodextrin, is obtained by storing pericarp or fruit of Japanese pepper and cyclodextrin in the weight ratio of 1:1 to 1:0.001 in a container and making them in contact with each other for a prescribed time period. The alcohol fermentation method includes addition of the alcohol fermentation promoter in an amount of 0.04-2% (w/v) based on the volume of initial unrefined sake of an alcohol fermentation raw material. The alcohol fermented by the method is provided. <P>COPYRIGHT: (C)2013,JPO&INPIT |
