高濃度酒精醗酵試驗 (第六報)
各種粘稠劑の酵母酒精醗酵に對する影響
1950 年 45 巻 11 号 p. 78
詳細
1950 年 45 巻 11 号 p. 78
It has been stated in last reports that starch addition into mash is very worth to the purpose of yielding high alcohol content.
In this experiment dextrin, gelatine and agar-agar have been examined as viscous substance. The first one is certainly effective to obtain high alcohol content, but the other two are not useful or rather bane-ful to this purpose.
