The Chemistry of Sakè Brewing by R.W. Atkinson [B076964SK5, Format: AZW3]

The Chemistry of Sakè Brewing by R.W. ATKINSON

Print Length: 146 Pages
Publisher: VintReads
Publication Date: October 7, 2017
Language: English
ASIN: B076964SK5
File Format: AZW3
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