Development of efficient shochu production technology with long-term repetition of sashimoto and reuse of stillage for fermentation

Journal of the Institute of Brewing

Volumn 117, Issue 1, 2011, Pages 91-97

  Miyagawa, Hiroshi ^a,b   Tang, Yue Qin ^c   Morimura, Shigeru ^b   Wasano, Nariaki ^b   Ota, Hiroto ^b   Okuno, Hironori ^a   Takase, Yoshikazu ^a   Kida, Kenji ^b  

^a Kirishima Corp   (Japan)

^b KUMAMOTO UNIVERSITY   (Japan)

^c PEKING UNIVERSITY   (China)

Author keywords

Sashimoto; Shochu production; Stillage reuse; Yeast activation

Indexed keywords

DISTILLATION; ETHANOL; FLAVOR COMPOUNDS; YEAST;

BACTERIAL CONTAMINATION; ETHANOL CONCENTRATIONS; HIGH ACTIVITY; ISOAMYL ACETATE; PILOT-SCALE STUDY; PRODUCTION TECHNOLOGY; SASHIMOTO; STILLAGE;

FERMENTATION;

BACTERIA (MICROORGANISMS);

EID: 79956014477     PISSN: 00469750     EISSN: None     Source Type: Journal    
DOI: 10.1002/j.2050-0416.2011.tb00448.x     Document Type: Article

References (14)

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