Difference in Characteristics of the Rice for Sake Brewing due to Farmers Studies on the Rice for Sake Brewing (Part 2)

DOI

Bibliographic Information

Other Title
  • 酒米特性における栽培農家間の差異
  • 酒造用原料米に関する研究 (第2報)

Description

The difference in properties of two cultivars of rice for Sake brewing, “Okuhomare” and “Gohyakumangoku”, produced by 41 farmers in Ono city in Fukui prefecture was studied. The difference in properties due to farmers was recognized largely in the ratio of whole rice, the ratio of Shinpaku (white in the center), the weight of 1000 grains, digestibility (expressed in terms of density (Be), formol nitrogen, UV absorption at 260 and 280 nm of the enzyme digest), crude protein content in brown and polished rice and four minerals (especially potassium in polished rice).

Journal

Keywords

Details 詳細情報について

  • CRID
    1390282681079896832
  • NII Article ID
    130004305283
  • DOI
    10.6013/jbrewsocjapan1988.84.621
  • ISSN
    21864012
    09147314
  • Data Source
    • JaLC
    • Crossref
    • CiNii Articles
  • Abstract License Flag
    Disallowed

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