JOURNAL OF THE BREWING SOCIETY OF JAPAN
Online ISSN : 2186-4012
Print ISSN : 0914-7314
ISSN-L : 0914-7314
Search
Advanced search
OR
Browse
Search
Volume 110, Issue 12
Displaying 1-8 of 8 articles from this issue
Show all abstracts
    • |<
    • <
    • 1
    • >
    • >|
review
research paper
  • Effect of thiamine on Ginjou-shu brewing. (PART II)
    Haruhiko UEHIGASHI, Reina KATOU, Hironori MORIYAMA, Maya CHIKAMORI, Yo ...
    2015 Volume 110 Issue 12 Pages 865-873
    Published: 2015
    Released on J-STAGE: May 23, 2018
    DOIhttps://doi.org/10.6013/jbrewsocjapan.110.865
    JOURNAL FREE ACCESS
    Show abstractHide abstract
    We investigated the effects of thiamine on sake production. Thiamine had similar effects on small-scale brewing tests at rice polishing ratios from 70% to 40%.
    We carried out the tests at various stages of thiamine addition. It was clear that the effects were increased by thiamine addition in early phases. We were able to produce low alcohol sake with high fragrance. It was apparent that diacetyl was not generated in thiamine-added brewing tests.
    In the thiamine-added tests to yeast cultivation, the results were similar in the case of moromi mash.
    As with the brewing of sake yeast, the thiamine had similar effects on sake production with the use of wine yeast.
    View full abstract
    Download PDF (560K)
    • |<
    • <
    • 1
    • >
    • >|
feedback
 Top