文章基本信息
- 标题：麦焼酎醪の並行複発酵の解析について
- 本地全文：下载
- 作者：Kimio IWANO ; Shigeaki MIKAMI ; Kentarou ISHIDA 等
- 期刊名称：日本醸造協会誌
- 印刷版ISSN：0914-7314
- 电子版ISSN：2186-4012
- 出版年度：1988
- 卷号：83
- 期号：7
- 页码：491-495
- DOI：10.6013/jbrewsocjapan1988.83.491
- 出版社：Japan Science and Technology Information Aggregator, Electronic
- 摘要：
It was proved that the initial fermentation rate of barley shochu was lower than that of rice shochu because of it's low dissolution rate of starch. Large quantities of xylose, arabinose and glucose were found in the hydrolysis product of barley shochu cake. This result suggested that the barley cell wall prevented the starch from enzyme action.
- 关键词：麦焼酎; 並行複発酵
