JOURNAL OF THE SOCIETY OF BREWING,JAPAN
Online ISSN : 2186-4004
Print ISSN : 0369-416X
ISSN-L : 0369-416X
Studies on the white-shoyu
On free amino acids and non-volatile acids
Toshiyuki INOUE
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JOURNAL FREE ACCESS

1956 Volume 51 Issue 4 Pages 254-252

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Abstract

1. The following amino acids have been detected glutamic acid, alanine, valine and arginine in largest quantities; aspartic acid, serine, glycine, leucine (or isoleucine), lysine and proline in medium quantities ; and cystine, phenylalanine, tyrosine, tryptophane, histidine and threon -ine in smallest quantities.
2. Oxalic, citric, tartaric, malic, succinic and lactic acids were detected in the ether extract, along with one unknown spot (maleic acid?). The arid consisted mainly of lactic acid.
3. The percentages of free and combined acids were calculated from the results.

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© Brewing Society of Japan
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