On brewing water. I Effect of Addition of aluminiun saist

On brewing water. I Effect of Addition of aluminiun saist

1) We investigation the effect of aluminsalts, which were added to the water for preparing mash to the amount of 60 mg/l. 2) Normal fermentation of mash was found andthe colour of the produced saké was ligter and its odour and taste were better than the control.

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Veröffentlicht in:JOURNAL OF THE SOCIETY OF BREWING,JAPAN JAPAN, 1951/12/15, Vol.46(12), pp.490-489
Hauptverfasser: TONOIKE, Ryozo, KAZUMA, Kahei, AOYAGI, Morio, Ota, Saburo, OTSUKA, Shiro
Format: Artikel
Sprache:jpn
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Zusammenfassung:1) We investigation the effect of aluminsalts, which were added to the water for preparing mash to the amount of 60 mg/l. 2) Normal fermentation of mash was found andthe colour of the produced saké was ligter and its odour and taste were better than the control.
ISSN:0369-416X
2186-4004
DOI:10.6013/jbrewsocjapan1915.46.490