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Shochu brewing tests using wine and sake yeasts and a comparison of the volatile compounds

Authors :
Jinshun Han
Hisashi Fukuda
Yan Zhou
Source :
JOURNAL OF THE BREWING SOCIETY OF JAPAN. 111:611-624
Publication Year :
2016
Publisher :
Brewing Society of Japan, 2016.

Subjects

Subjects :
Wine
Chemistry
business.industry
Brewing
Food science
business

Details

ISSN :
21864012 and 09147314
Volume :
111
Database :
OpenAIRE
Journal :
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Accession number :
edsair.doi...........120e74e9e6b3c48388bc8b415ace437b
Full Text :
https://doi.org/10.6013/jbrewsocjapan.111.611
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