JOURNAL OF THE SOCIETY OF BREWING,JAPAN
Online ISSN : 2186-4004
Print ISSN : 0369-416X
ISSN-L : 0369-416X
Absorption of Aroma Components Evolved from Sake Mash Using Carbon Textile
Kiyoshi ITO, Takeo OHTA, Takaji OBATA, Kenji KUWAHARA, Shodo HARA, Kiyoshi YOSHIZAWA
Author information
JOURNAL FREE ACCESS

1986 Volume 81 Issue 3 Pages 185-188

Details
Download PDF (593K)
Download citation RIS

(compatible with EndNote, Reference Manager, ProCite, RefWorks)

BIB TEX

(compatible with BibDesk, LaTeX)

Text
How to download citation
Contact us
Abstract

The aroma components were adsorbed with carbon textile (ACT) as following order,
EtOCapr>i-AmOH, i-AmOAc>i-BuOH, i-BuOAc≥EtOAc>EtOH
We collected drains containing less EtOAc using ATC. Aroma components evaporated abunduntly in the early period of fermentation.

Content from these authors
© Brewing Society of Japan
Previous article Next article
Favorites & Alerts

Recently viewed articles
Predecessor

Brewing Society's Journal,Japan

Successor

JOURNAL OF THE BREWING SOCIETY OF JAPAN

Share this page
feedback
 Top