Échale un vistazo
the chemistry of sakè brewing (ebook)-9788827510452

THE CHEMISTRY OF SAKÈ BREWING

 - EBOOK

  • Formato: EPUB - SIN DRM
  • Editorial: VINTREADS
  • Lengua: INGLÉS
  • Año edición: 2017
  • ISBN: 9788827510452
A detailed analysis of the processes and chemical reactions involved in the Brewing of Sake wine from rice. With illustrations of brewing machines, sake cells undergoing reactions and mathematical charts. This book written in 1881 by R.W. Atkinson of the University of Tokyo constitutes the best English language source of Sake brewing knowledge on the web. Although this book is over 100 years old, the science and processes of brewing haven’t change that much. A great read and an indispensable part of any sake library.

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

3.49€

3.32€

Inseparables, comprar "THE CHEMISTRY OF SAKÈ BREWING (EBOOK)" junto con:

the chemistry of sakè brewing (ebook)-9788827510452
diffusion and heat exchange in chemical kinetics (ebook)-9781400877195
DIFFUSION AND HEAT EXCHANGE IN CHEMICAL KINETICS (EBOOK)

Cómpralos hoy por

the chemistry of sakè brewing (ebook)-9788827510452
aquatic photosynthesis (ebook)-9781400849727
AQUATIC PHOTOSYNTHESIS (EBOOK)

Cómpralos hoy por

the chemistry of sakè brewing (ebook)-9788827510452
routes into the abyss (ebook)-9780857457851
ROUTES INTO THE ABYSS (EBOOK)

Cómpralos hoy por

Datos del producto

  • Editorial: VINTREADS
  • Lengua: INGLÉS
  • ISBN: 9788827510452
  • Año edición: 2017
  • Formato: EPUB - SIN DRM Tagus

Resumen

A detailed analysis of the processes and chemical reactions involved in the Brewing of Sake wine from rice. With illustrations of brewing machines, sake cells undergoing reactions and mathematical charts. This book written in 1881 by R.W. Atkinson of the University of Tokyo constitutes the best English language source of Sake brewing knowledge on the web. Although this book is over 100 years old, the science and processes of brewing haven’t change that much. A great read and an indispensable part of any sake library.

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

0

Valoración Media

Todavía no ha sido valorado

Valoraciones usuarios

  • (0)
  • (0)
  • (0)
  • (0)
  • (0)

Recomendaciones usuarios

  • 0% No ha sido todavía recomendado
Haz tu recomendación

Opiniones "THE CHEMISTRY OF SAKÈ BREWING (EBOOK)"

No hay opiniones para este producto

Hazte un hueco en la comunidad de Casa del Libro, regístrate