494　Atkinson, Robert William　(1850-1929)
The chemistry of sake-brewing.1881.

MEMOIRS OF THE SCIENCE DEPARTMENT, TOKIO DAIGAKU. (University of Tokio.) No. 6. THE CHEMISTRY OF SAKE-BREWING. BY R. W. ATKINSON, B. Sc. (Lond.), Professor of Analytical and Applied Chemistry in Tokio Daigaku.
PUBLISHED BY TOKIO DAIGAKU. TOKIO: 2541 (1881.)
[1], iv p., p. [vii]-viii, 73 p., [20] leaves of plates. 28 cm.

[TP/579/At](00011605)


目　　次
CONTENTS.
PART I. KOJI.
SECTION 1. Rice.　p. [1]-5.
SECTION 2. Preparation of koji.　p. 5-14.
SECTION 3. Active properties of koji.　p. 14-19.
SECTION 4. Action of koji extract upon cane sugar, maltose, and dextrin.　p. 19-23.
SECTION 5. Action of koji extract upon gelatinized starch.　p. 24-34.
PART II. SAKE BREWING.
SECTION 1. Preparation of moto.　p. [35]-41.
SECTION 2. The principal process.　p. 41-47.
SECTION 3. Fermentation of the mash.　p. 47-54.
SECTION 4. Filtration of sake and yield of alcohol.　p. 54-59.
SECTION 5. Preservation of sake.　p. 59-69.
SECTION 6. Shochu and mirin.　p. 69-73.

注　　記
改装。


記載書誌
WENCKSTERN I, p. 180. TOYO BUNKO, p. 269.