Analytical method for evaluating flavor stability of fermented alcoholic beverages using electron spin resonance

Quantitative determination and evaluation of the flavor stability of fermented alcoholic beverages are performed by measuring the changes of the amounts of spin adduct from the formation behavior of active oxygen with passage of time using an ESR apparatus and either determining the value on the tim...

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Bibliographische Detailangaben
Hauptverfasser:	ONO, MIYOKO, UCHIDA, MASAAKI
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	AGEING BEER BIOCHEMISTRY BREWING OF BEER CHEMISTRY CLARIFICATION ENZYMOLOGY INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIRCHEMICAL OR PHYSICAL PROPERTIES MEASURING MEASURING ELECTRIC VARIABLES MEASURING MAGNETIC VARIABLES METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PASTEURISATION PHYSICS PREPARATION THEREOF PRESERVATION PURIFICATION SPIRITS STERILISATION TESTING VINEGAR WINE
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