Effects of Glycerol in Mash on Flavor Components of Barley Shochu

• 1 January 1994
• journal article
• Published by Brewing Society of Japan in JOURNAL OF THE BREWING SOCIETY OF JAPAN
• Vol. 89  (9) , 726-731
• https://doi.org/10.6013/jbrewsocjapan1988.89.726

Abstract

Keywords

• MASH
• BARLEY SHOCHU
• FLAVOR COMPONENTS
• EFFECTS OF GLYCEROL