Pub Date : 2018-01-01DOI: 10.6013/jbrewsocjapan.113.476
Li Tan, Hua-wei Yuan, Kenji Kida
{"title":"カプロン酸生産菌群や乳酸菌添加による香気性豊かな米焼酎製造および環境調和型プロセスの開発","authors":"Li Tan, Hua-wei Yuan, Kenji Kida","doi":"10.6013/jbrewsocjapan.113.476","DOIUrl":"https://doi.org/10.6013/jbrewsocjapan.113.476","url":null,"abstract":"","PeriodicalId":17435,"journal":{"name":"Journal of the Society of Brewing, Japan","volume":"98 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81083947","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-01-01DOI: 10.6013/jbrewsocjapan.113.79
Hiroe Otomo
{"title":"官能的特徴からみたしょうゆの地域性","authors":"Hiroe Otomo","doi":"10.6013/jbrewsocjapan.113.79","DOIUrl":"https://doi.org/10.6013/jbrewsocjapan.113.79","url":null,"abstract":"","PeriodicalId":17435,"journal":{"name":"Journal of the Society of Brewing, Japan","volume":"463 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77418394","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-01-01DOI: 10.6013/jbrewsocjapan.113.47
Tomoko Setoguchi, Takumi Kamiwatari
{"title":"The influence on sweet potato shochu of the first moromi acidity to moromi and quality","authors":"Tomoko Setoguchi, Takumi Kamiwatari","doi":"10.6013/jbrewsocjapan.113.47","DOIUrl":"https://doi.org/10.6013/jbrewsocjapan.113.47","url":null,"abstract":"","PeriodicalId":17435,"journal":{"name":"Journal of the Society of Brewing, Japan","volume":"44 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73813328","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-01-01DOI: 10.6013/jbrewsocjapan.113.296
匠 恩田
{"title":"シャンパーニュ地方におけるシャンパーニュづくり（後編・その2）","authors":"匠 恩田","doi":"10.6013/jbrewsocjapan.113.296","DOIUrl":"https://doi.org/10.6013/jbrewsocjapan.113.296","url":null,"abstract":"","PeriodicalId":17435,"journal":{"name":"Journal of the Society of Brewing, Japan","volume":"113 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80882485","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-01-01DOI: 10.6013/jbrewsocjapan.113.400
Ryo Shimojo
{"title":"本醸造しょうゆの食塩摂取量低減効果","authors":"Ryo Shimojo","doi":"10.6013/jbrewsocjapan.113.400","DOIUrl":"https://doi.org/10.6013/jbrewsocjapan.113.400","url":null,"abstract":"","PeriodicalId":17435,"journal":{"name":"Journal of the Society of Brewing, Japan","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83324330","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-01-01DOI: 10.6013/jbrewsocjapan.113.100
大陸 大森
{"title":"抜粋要旨 中国醸造雑誌『醸酒科技』2017年3期号（総273期）","authors":"大陸 大森","doi":"10.6013/jbrewsocjapan.113.100","DOIUrl":"https://doi.org/10.6013/jbrewsocjapan.113.100","url":null,"abstract":"","PeriodicalId":17435,"journal":{"name":"Journal of the Society of Brewing, Japan","volume":"128 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79566335","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2017-01-01DOI: 10.6013/jbrewsocjapan.112.728
H. Takashita
{"title":"Brewing Characteristic and Genetic features of Shochu Yeast Selected by Repeated Subculture in Barley Shochu Mash.","authors":"H. Takashita","doi":"10.6013/jbrewsocjapan.112.728","DOIUrl":"https://doi.org/10.6013/jbrewsocjapan.112.728","url":null,"abstract":"","PeriodicalId":17435,"journal":{"name":"Journal of the Society of Brewing, Japan","volume":"35 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2017-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73733601","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2017-01-01DOI: 10.6013/jbrewsocjapan.112.751
H. Iwaizono, Erika Fujita, K. Takayama, Hideki Yamamoto, M. Mizutani
{"title":"Production characteristics of the antioxidant ingredient “pyranonigrin-A” using shochu-koji fungi","authors":"H. Iwaizono, Erika Fujita, K. Takayama, Hideki Yamamoto, M. Mizutani","doi":"10.6013/jbrewsocjapan.112.751","DOIUrl":"https://doi.org/10.6013/jbrewsocjapan.112.751","url":null,"abstract":"","PeriodicalId":17435,"journal":{"name":"Journal of the Society of Brewing, Japan","volume":"14 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2017-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85480141","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2017-01-01DOI: 10.6013/jbrewsocjapan.112.343
H. Fukuda, Jinshun Han, O. Yamada
{"title":"Comparison of the volatile composition of shochu using koji exhibited in the Honkaku Shochu Contest","authors":"H. Fukuda, Jinshun Han, O. Yamada","doi":"10.6013/jbrewsocjapan.112.343","DOIUrl":"https://doi.org/10.6013/jbrewsocjapan.112.343","url":null,"abstract":"","PeriodicalId":17435,"journal":{"name":"Journal of the Society of Brewing, Japan","volume":"46 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2017-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85408055","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2017-01-01DOI: 10.6013/jbrewsocjapan.112.223
T. Miyamoto, Wulijideligen, Kanako MATSUNAGA-TOYOKAWA
{"title":"Traditional Preparation Processes and Microbiological Characteristics of Fermented Mare's Milk “Airag” in Mongolia","authors":"T. Miyamoto, Wulijideligen, Kanako MATSUNAGA-TOYOKAWA","doi":"10.6013/jbrewsocjapan.112.223","DOIUrl":"https://doi.org/10.6013/jbrewsocjapan.112.223","url":null,"abstract":"","PeriodicalId":17435,"journal":{"name":"Journal of the Society of Brewing, Japan","volume":"11 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2017-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80310704","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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