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Journal of the Society of Brewing, Japan最新文献

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Ingredients in Koji Amazake
Journal of the Society of Brewing, Japan Pub Date : 2017-01-01 DOI: 10.6013/jbrewsocjapan.112.668
Atsushi Kurahashi, Yoshifumi Oguro
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引用次数: 0
Cabernet SauvignonおよびMerlotの副梢果房を用いた赤ワインの醸造 采用Cabernet Sauvignon及Merlot副梢果房酿造红葡萄酒
Journal of the Society of Brewing, Japan Pub Date : 2017-01-01 DOI: 10.6013/jbrewsocjapan.112.758
Munekazu Kishimoto, Tetsunan Yamamoto
{"title":"Cabernet SauvignonおよびMerlotの副梢果房を用いた赤ワインの醸造","authors":"Munekazu Kishimoto, Tetsunan Yamamoto","doi":"10.6013/jbrewsocjapan.112.758","DOIUrl":"https://doi.org/10.6013/jbrewsocjapan.112.758","url":null,"abstract":"","PeriodicalId":17435,"journal":{"name":"Journal of the Society of Brewing, Japan","volume":"13 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2017-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77304032","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}
引用次数: 0
Production of Fermented Food using Mushrooms ~ Screening of mushrooms having alcohol-tolerant amylase activity for making “Mirin”~ 利用蘑菇生产发酵食品的研究&耐醇淀粉酶活性蘑菇的筛选
Journal of the Society of Brewing, Japan Pub Date : 2017-01-01 DOI: 10.6013/jbrewsocjapan.112.378
Hiroto Homma, H. Tokuda
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引用次数: 0
麴で造られる醸造食品のグリコシルセラミド定量手法の検討とそれを用いた定量 用酒曲制造的酿造食品的糖酰神经酰胺定量手法的探讨和使用了那个的定量
Journal of the Society of Brewing, Japan Pub Date : 2017-01-01 DOI: 10.6013/jbrewsocjapan.112.655
Mayuko Sakamoto, Mai Sakatani, J. Ferdouse, H. Hamajima, Keisuke Tsuge, M. Nishimukai, Teruyoshi Yanagita, K. Nagao, S. Mitsutake, H. Kitagaki
{"title":"麴で造られる醸造食品のグリコシルセラミド定量手法の検討とそれを用いた定量","authors":"Mayuko Sakamoto, Mai Sakatani, J. Ferdouse, H. Hamajima, Keisuke Tsuge, M. Nishimukai, Teruyoshi Yanagita, K. Nagao, S. Mitsutake, H. Kitagaki","doi":"10.6013/jbrewsocjapan.112.655","DOIUrl":"https://doi.org/10.6013/jbrewsocjapan.112.655","url":null,"abstract":"","PeriodicalId":17435,"journal":{"name":"Journal of the Society of Brewing, Japan","volume":"176 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2017-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81224391","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}
引用次数: 0
Sake Making Test of High Temperature of Mash Using SAITAMA Yeast 用埼玉酵母高温醪酿造清酒试验
Journal of the Society of Brewing, Japan Pub Date : 2017-01-01 DOI: 10.6013/jbrewsocjapan.112.90
M. Yokobori
{"title":"Sake Making Test of High Temperature of Mash Using SAITAMA Yeast","authors":"M. Yokobori","doi":"10.6013/jbrewsocjapan.112.90","DOIUrl":"https://doi.org/10.6013/jbrewsocjapan.112.90","url":null,"abstract":"","PeriodicalId":17435,"journal":{"name":"Journal of the Society of Brewing, Japan","volume":"3 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2017-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89190551","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}
引用次数: 0
Indentification of Bitterness masking Substances contained in Food, and Investigation for Interaction between Food Substances 食品中苦味掩蔽物质的鉴定及其相互作用的研究
Journal of the Society of Brewing, Japan Pub Date : 2017-01-01 DOI: 10.6013/jbrewsocjapan.112.718
Haruyuki Yamashita, T. Asakura
{"title":"Indentification of Bitterness masking Substances contained in Food, and Investigation for Interaction between Food Substances","authors":"Haruyuki Yamashita, T. Asakura","doi":"10.6013/jbrewsocjapan.112.718","DOIUrl":"https://doi.org/10.6013/jbrewsocjapan.112.718","url":null,"abstract":"","PeriodicalId":17435,"journal":{"name":"Journal of the Society of Brewing, Japan","volume":"29 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2017-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86673341","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}
引用次数: 0
Chemical composition of must and wine in red winemaking using lateral shoot grapes of Muscat Bailey A 用马斯喀特贝利A的侧枝葡萄酿造红葡萄酒时，葡萄汁和葡萄酒的化学成分
Journal of the Society of Brewing, Japan Pub Date : 2017-01-01 DOI: 10.6013/jbrewsocjapan.112.442
M. Kishimoto, M. Otoguro, F. Yanagida, Masahiko Abe
{"title":"Chemical composition of must and wine in red winemaking using lateral shoot grapes of Muscat Bailey A","authors":"M. Kishimoto, M. Otoguro, F. Yanagida, Masahiko Abe","doi":"10.6013/jbrewsocjapan.112.442","DOIUrl":"https://doi.org/10.6013/jbrewsocjapan.112.442","url":null,"abstract":"","PeriodicalId":17435,"journal":{"name":"Journal of the Society of Brewing, Japan","volume":"276 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2017-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86367525","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}
引用次数: 0
目指せ，地域活性化！ 瞄准目标，搞活地区!
Journal of the Society of Brewing, Japan Pub Date : 2017-01-01 DOI: 10.6013/jbrewsocjapan.112.717
洋 山岡
{"title":"目指せ，地域活性化！","authors":"洋 山岡","doi":"10.6013/jbrewsocjapan.112.717","DOIUrl":"https://doi.org/10.6013/jbrewsocjapan.112.717","url":null,"abstract":"","PeriodicalId":17435,"journal":{"name":"Journal of the Society of Brewing, Japan","volume":"25 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2017-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79706507","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}
引用次数: 0
Cross-breeding sake yeast strains to improve the fermentative capacity and ethyl caproate production for the 13BY strain of Hiroshima Ginjo yeast 通过杂交选育清酒酵母菌株，提高广岛银州13BY酵母菌的发酵能力和己酸乙酯产量
Journal of the Society of Brewing, Japan Pub Date : 2017-01-01 DOI: 10.6013/jbrewsocjapan.112.641
Tomoko Fujiwara, Risa Yamasaki, Ritsushi Ohdoi, Hiroo Hokazono
{"title":"Cross-breeding sake yeast strains to improve the fermentative capacity and ethyl caproate production for the 13BY strain of Hiroshima Ginjo yeast","authors":"Tomoko Fujiwara, Risa Yamasaki, Ritsushi Ohdoi, Hiroo Hokazono","doi":"10.6013/jbrewsocjapan.112.641","DOIUrl":"https://doi.org/10.6013/jbrewsocjapan.112.641","url":null,"abstract":"","PeriodicalId":17435,"journal":{"name":"Journal of the Society of Brewing, Japan","volume":"36 6 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2017-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82808504","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}
引用次数: 2
Effects of amino acids on the flavor formation of imo-shochu. 氨基酸对伊木烧酒风味形成的影响。
Journal of the Society of Brewing, Japan Pub Date : 2017-01-01 DOI: 10.6013/jbrewsocjapan.112.563
Yohei Shiraishi, Yuka Ando, Kayu Okutsu, Yumiko Yoshizai, Taiki Futagami, H. Tamaki, Y. Wagu, Kazunori Takamine
{"title":"Effects of amino acids on the flavor formation of imo-shochu.","authors":"Yohei Shiraishi, Yuka Ando, Kayu Okutsu, Yumiko Yoshizai, Taiki Futagami, H. Tamaki, Y. Wagu, Kazunori Takamine","doi":"10.6013/jbrewsocjapan.112.563","DOIUrl":"https://doi.org/10.6013/jbrewsocjapan.112.563","url":null,"abstract":"","PeriodicalId":17435,"journal":{"name":"Journal of the Society of Brewing, Japan","volume":"102 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2017-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78604620","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}
引用次数: 1
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