A STUDY ON THE WHTER FOR BREWING THE EFFECT OF ALUMINUM SALTS (2)

Abstract

Fermentation tests were carried out by adding aluminum salts to the Hayduck solution or koji water with the following results:
1. The product becomes lighter and more beautiful in color after fermentation in comparison with that obtained without the addition of aluminum salts.
2. The flavor of the product becomes very good especially in the case of koji water. Howe₂ ver, the addition of more than 0.05% of the salt gives adverse effects.