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    The Chemistry of Sakè Brewing
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    The Chemistry of Sakè Brewing
    Unavailable
    The Chemistry of Sakè Brewing
    Ebook157 pages1 hour

    The Chemistry of Sakè Brewing

    By R.W. ATKINSON

    ()

    Currently unavailable

    Currently unavailable

    About this ebook

    A detailed analysis of the processes and chemical reactions involved in the Brewing of Sake wine from rice.  First published in 1881.

    Contents:

    PREFACE
    INTRODUCTION
    PART I: KOJI
    Chapter 1. Rice
    Chapter 2. Preparation of Koji
    Chapter 3. Active Properties
    Chapter 4. Action of Koji Extract Upon Some Carbohydrates
    Chapter 5. Action of Koji Extract Upon Gelatinized Starch
    PART II: SAKE BREWING
    Chapter 6. Preparation of Moto
    Chapter 7. The Principal Process
    Chapter 8. Fermentation of the Mash
    Chapter 9. Filtration of Sake and Yield of Alcohol
    Chapter 10. Preservation of Sake
    Chapter 11. Shochu and Mirin
    LanguageEnglish
    PublisherVintReads
    Release dateOct 7, 2017
    ISBN9788826093253
    Unavailable
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