Production of Shochu on a commercial scale from post-distillation slurry by a newly developed recycling process

Journal of the Institute of Brewing

Volumn 104, Issue 5, 1998, Pages 265-272

  Kida, K ^a   Nakagawa, M ^a   Nishisako, H ^a   Morimura, S ^a  

^a KUMAMOTO UNIVERSITY   (Japan)

Author keywords

High viability shochu yeast; Post distillation slurry; Recycling process

Indexed keywords

EID: 0032374851     PISSN: 00469750     EISSN: None     Source Type: Journal    
DOI: 10.1002/j.2050-0416.1998.tb00999.x     Document Type: Article

References (6)

1. Fields, R., Methods in Enzymol., 1972, 25, 464.
2. Japanese Industrial Standards Committee, Amylase for industrial use, JIS-K7001-1990. Japanese Standards Association, Tokyo, 1976.
3. Kida, K., Nakagawa, M., Nishisako, H. and Morimura, S., J. Soc. Brew. Japan, 1997, 92, 759-768.
4. Nakagawa, M., Morimura, S. and Kida, K., J. Soc. Brew. Japan, 1997, 92, 651-659.
5. Sami, M., Ikeda, M., Yabuuchi, S., J. Ferment. Bioeng., 1994, 78, 212.
6. The annotation of the official method of analysis of the National Tax Administration, 4th ed., pp. 213-218 (α-amylase). The Brewing Society of Japan, Tokyo (1993). (in Japanese)