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Journal of the American Society of Brewing Chemists

The Science of Beer

Volume 60, 2002 - Issue 3

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Original Articles

Effect of Reduction of Carbonyl Compounds by Yeast on Flavor Stability of Happoshu

Efectos de Reducción de Componentes Carbonilos por Levadura en la Estabilidad de Sabor de Happoshu

Chikako ShimizuBrewing Research Laboratories, Sapporo Breweries, Ltd., 10 Okatohme, Yaizu, Shizuoka, 425-0013JapanCorrespondence[email protected]

Masao OhnoBrewing Research Laboratories, Sapporo Breweries, Ltd., 10 Okatohme, Yaizu, Shizuoka, 425-0013Japan

Shigeki ArakiBrewing Research Laboratories, Sapporo Breweries, Ltd., 10 Okatohme, Yaizu, Shizuoka, 425-0013Japan

Shigeki FurushoBrewing Research Laboratories, Sapporo Breweries, Ltd., 10 Okatohme, Yaizu, Shizuoka, 425-0013Japan

Junji WatariBrewing Research Laboratories, Sapporo Breweries, Ltd., 10 Okatohme, Yaizu, Shizuoka, 425-0013Japan

Masachika TakashioBrewing Research Laboratories, Sapporo Breweries, Ltd., 10 Okatohme, Yaizu, Shizuoka, 425-0013Japan

Pages 122-129 | Received 17 Jul 2001, Accepted 12 Feb 2002, Published online: 01 Feb 2018

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https://doi.org/10.1094/ASBCJ-60-0122

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