QUALITY IMPROVEMENT OF JAPANESE WINE

摘要

PURPOSE:To improve the quality of Japanese wine in an extremely simple, economical way by aging at low temperatures for a long period of time Japanese wine at a place having an altitude at or higher than an specified level. CONSTITUTION:The quality of Japanese wine can be improved by storing and aging Japanese wine at =10 deg.C for =3 months at a place having an altitude of =1000 (pref. 2000)m.