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Rice Vinegars

  • Yoshikatsu Murooka
  • Kumiko Nanda
  • Mitsuo Yamashita

Abstract

Rice vinegar is a traditional seasoning condiment used in China, Japan and Korea. Rice vinegar is made from fermented rice wine (sake in Japanese). Fermentation methods for rice vinegar include a traditional static method and recently developed continuous-culture and batch-culture methods. Chinese and Japanese rice vinegars are slightly milder and sweeter than Western vinegars.

Keywords

Alcohol Fermentation Acetic Acid Bacterium Glutinous Rice Traditional Static Method Acetic Acid Fermentation 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer-Verlag Italia 2009

Authors and Affiliations

  • Yoshikatsu Murooka
    • 1
  • Kumiko Nanda
    • 2
  • Mitsuo Yamashita
    • 3
  1. 1.Department of Health ScienceHiroshima Institute of TechnologyHiroshimaJapan
  2. 2.Tamanoi Vinegar Co., Ltd., YamatokoriyamaNaraJapan
  3. 3.Department of Applied Chemistry, Faculty of EngineeringShibaura Institute of TechnologyTokyoJapan

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