清酒醸造中に於ける各成分の変化(第2報) : 醗酵後期の糖類変化に就て

概要

論文の詳細を見る
The authors studied on the abilty of sugar conversion in the last phase of "Moromi"-mash by SOMOGYI'S method of separate determination of sugars, and obtained the following results : 1) When the fermentation of "Moromi"-mash stopped in the last phase spontaneously or artificially, the maltose content increased in the former case, but disappeared in the latter.2) When maltose was added in the last phase of "Moromi"-mash, it converted into glucose and dextrin within 24 hrs. and maltose disappeared. When dextrin was added, it converted almost entirely into glucose, and mean glucose polymerization degree of the remaining dextrin decreased. In both cases, it was observed that the maltose content was less than that in a "Moromi"-mash used as the control without addition of sugars.
公益社団法人日本生物工学会の論文
1953-06-15