Effects of koji making and preparing conditions of seed mash on sake brewing
碩士 === 國立中興大學 === 食品科學系 === 92 === Sake, a traditional alcohol in Japan, is a kind of rice wine which is made from polished rice, rice-koji, yeast starter (called moto) and water. In sake brewing, both saccharification and fermentation proceed simultaneously in the fermented mash(called moromi) at l...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2004
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| Online Access: | http://ndltd.ncl.edu.tw/handle/04852730476524915034 |