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Development of shochu making technology by laboratory fermentation with repetition of sashimoto for a long-term process and yeast strain stability

2010

Miyagawa, H., Kirishima Shuzo Co. Ltd., Miyakonojo, Miyazaki (Japan) | Tang, Y.Q. | Morimura, S. | Wasano, N. | Ota, H. | Okuno, H. | Takase, Y. | Kida, K.

AGROVOC Keywords

aguardientes alcoholes alcohols alcool biological contamination chemical composition composition chimique contamination biologique eau de vie estabilidad fermentation flaveur flavour levadura levure sabor spirits stabilite stability uses usos utilisation vibraciones vibration yeasts

Bibliographic information

Published in

Journal of the Brewing Society of Japan (Japan)

Volume 105 Issue 5 ISSN 0914-7314

Pagination

pp. 319-328

Other Subjects

Composicion quimica; Contaminacion biologica; Fermentacion

Language

Japanese

Note

Summaries (En, Ja)

3 tab. 7 fig. 14 ref.

Type

Summary

In AGRIS since: 2010-05-15

Format: AGRIS AP

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