The aim of this research was to screen Saccharomyces Sake strains with high ethanol produetion and acid resistance by spore speration and hybridization breeding and study the optimum technological factors, in order to improve the sake fermentation capacity and decrease the energy cost and product cost in industrial application on a large scale.

Medium flowering and serotinous glutinous rice was selected as essentials for tests of pure yellow rice wine production by Sake techniques and the starter was produced by traditional koji box method with unpolished rice as its essentials.

Human Resource Management of Technology and R&D Strategic Alliance Enterprises;