Difference in fermentation efficiency between rice-Shochu and barley-Shochu.

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  • 米焼酎と麦焼酎の発酵歩合の違いについて
  • コメジョウチュウ ト ムギジョウチュウ ノ ハッコウ ブアイ ノ チガイ ニ

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Abstract

Difference in fermentation efficiency between rice shochu and barley shochu was investigated by two-way layout variance analysis.<BR>Fermentation efficiency of barley shochu was about six percent lower than that of rice shochu.<BR>It was proved that the lower fermentaion efficiency of barley shochu was due to the lower dissolution and saccharification of barley.<BR>These results indicated that a part of barley was not dissolved and certain oligosaccharides in moromi was not hydrolyzed by the enzymes of shochu koji (Aspergillus kawachii).

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