The Chemistry of Sakè Brewing by R.W. ATKINSON
English | 7 Oct. 2017 | ASIN: B076964SK5 | 146 Pages | AZW3 | 5.06 MB
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
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