酒精蒸溜機構の追究 (第2報) : 還元蒸溜に就いて (其の1)
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概要
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It is already known that the hydrogenation of whisky removes the constitutents which cause its unpleasant odors and taste known as greenness, and that by this removal the natural aging of whisky is considerably accelerated. A further study has been made about the application of hte hydrogenation to the distillation of alcohol.In this work, four kinds of alcohol were used for the hydrogenation; one was that used for adding to sake and the others were alcohols obtained from beer column, rectifying column and purifying column respectively. In the hydrogenated products, acetaldehyde and esters decreased in quantity, but fusel oil content showed no difference from the original samples.
- 公益社団法人日本生物工学会の論文
- 1954-04-15