Effects of liming on the flavor of kokuto-shochu, a spirit made from non-centrifugal sugar
Author:
Funder
Food Industry Division, Kagoshima Prefectural Institute of Industrial Technology
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Bioengineering,Biotechnology
Reference39 articles.
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3. Classification of rums by volatile composition and comparison with kokuto shochu;Fukuda;J. Brew. Soc. Jpn.,2015
4. General components and general flavour compounds in sweet-potato-shochu and brown-sugar-shochu-Analysis of Honkaku-shochu;Setoguchi;J. Brew. Soc. Jpn.,2014
5. Characteristics of volatile composition of kokuto shochu in honkaku shochu;Fukuda;J. Brew. Soc. Jpn.,2014
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