Výsledky vyhledávání - "Yoshiharu TAKAMIYA"

Changes in sulfur compounds of Awamori during aging

Autor: Takeshi Tamaki, Yoshiharu Takamiya, Chosei Takaesu, Takamichi Nishia

Publikováno v: Journal of Fermentation Technology. 64:129-136

Eleven sulfur compounds in awamori were identified, of which the main component was dimethyl sulfide (DMS). The ratio of DMS to the remaining other ten sulfur compounds (DMS/total sulfur compounds) was more than 50 per cent. Next in order by weight w

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ca587a239305d1a6494b2c165a851ca9
https://doi.org/10.1016/0385-6380(86)90007-5

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[Untitled]

Autor: Yoshiharu TAKAMIYA

Publikováno v: JOURNAL OF THE SOCIETY OF BREWING,JAPAN. 77:907-910

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::34c3b28959901a93be051b03d1f1d07a
https://doi.org/10.6013/jbrewsocjapan1915.77.907

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Prevention of putrefactive fermentation by using sound tane-moromi and pressed Awamori No. 1 yeast

Autor: Yoshiharu Takamiya, Takeshi Tamaki

Publikováno v: JOURNAL OF THE SOCIETY OF BREWING,JAPAN. 81:133-136

純粋種醪は前報に示した異常種醪に比べて, その組成はアルコール分が多く, 日本酒度の値が大きいうえ直糖分も少なく, 更にアミノ酸度も小さく芳香が高かった。低沸点香気成分は, 異�

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8e1cf2e2fa37896c30ca1a2b304fb2cd
https://doi.org/10.6013/jbrewsocjapan1915.81.133

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Autor: Hiroshi IWATA, Shuichi SHINZATO, Yoshiharu TAKAMIYA, Kunio SHIGAKI, Toshiyuki NAKAO, Yasushi TANAKA

Publikováno v: JOURNAL OF THE SOCIETY OF BREWING,JAPAN. 76:123-128

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::3d8a390ce77f989bf583edd99b65a43c
https://doi.org/10.6013/jbrewsocjapan1915.76.123

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Changes in ester compounds and higher alcohols of awamori during aging

Autor: Takeshi Tamaki, Yoshiharu Takamiya, Tsuyoshi Miyagi, Takamichi Nishiya

Publikováno v: Journal of Fermentation Technology. 64:17-24

The total contents of ethyl acetate, ethyl caproate, ethyl caprylate, isoamyl caproate, ethyl caprate, isoamyl caprylate, ethyl laurate, isoamyl caprate, ethyl myristate, ethyl palmitate, ethyl stearate, ethyl oleate, ethyl linoleate and β-phenethyl

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::497b27a608e98323da2400c7c1ea4d3a
https://doi.org/10.1016/0385-6380(86)90052-x

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Characterization of tane-moromi of Awamori

Autor: Mutsuko Shimozi, Takeshi Tamaki, Chosei Takaesu, Yoshiharu Takamiya

Publikováno v: JOURNAL OF THE SOCIETY OF BREWING,JAPAN. 81:130-132

泡盛の異常発酵の主要因は種醪であることを究明し, その化学成分はアルコール分が5%前後で, 糖分が多く, 日本酒度の値も小さく, 香りも良好ではないことを明らかにした。そこで低沸点

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::6ce02421ce21b2b40ec8de9b1a5df47a
https://doi.org/10.6013/jbrewsocjapan1915.81.130

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