Shochu making using uncooked rice.
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概要
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Shochu making using of uncooked rice koji and uncooked rice was investigated.<I>Aspergillus kawachii</I> grew well on uncooked rice adjusted intial pH below4.0.<BR>Uncooked rice koji had adequate enzyme activities (α-amylase, glucoamylase, acid protease and row starch digestion) for the fermentation of shochu moromi using uncooked rice.<BR>The shochu using uncooked rice contained a larger content of ethylacetate and acetic acid than ordinary shochu.
- 公益財団法人 日本醸造協会の論文
公益財団法人 日本醸造協会 | 論文
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