Art

J-GLOBAL ID：200902184744038109   Reference number：00A0728852

Behavior of Mono-, Di-, and Trihydroxyoctadecenoic Acids during Mashing and Methods of Controlling Their Production.

仕込工程中のモノ,ジ,トリヒドロキシオクタデセン酸の挙動とその生産の制御法

Author (6)： KOBAYASHI N (Sapporo Breweries Ltd., Shizuoka, JPN) ,  KANEDA H (Sapporo Breweries Ltd., Shizuoka, JPN) ,  KURODA H (Sapporo Breweries Ltd., Shizuoka, JPN) ,  WATARI J (Sapporo Breweries Ltd., Shizuoka, JPN) ,  KURIHARA T (Sapporo Breweries Ltd., Shizuoka, JPN) ,  SHINOTSUKA K (Sapporo Breweries Ltd., Shizuoka, JPN)
Material： Journal of Bioscience and Bioengineering  (J Biosci Bioeng)
Volume： 90  Issue： 1  Page： 69-73  Publication year： Jul. 25, 2000 
JST Material Number： G0535B  ISSN： 1389-1723  CODEN： JBBIF6  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： malting ,...
Semi thesaurus term： 発泡性 ,...

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JST classification (1)： Beers  (FK04022P)

Substance index (4)： 9,10,11-Trihydroxy-12-octadecenoic acid ,  9,12,13-Trihydroxy-10-octadecenoic acid ,  9,10,13-Trihydroxy-11-octadecenoic acid ,  Pinellic acid

Reference (23)：

• 1. Krauss, G., Zürcher, H., and Holstein, H.: The foam-destroying effect of some malt lipids, their fate during the malting and brewing process. Monatsschr. Brau., 25, 113-123 (1972).
• 2. Krauss, G., Forch, M., and Holstein, H.: On the fate of some malt lipids during fermentation and storage. Monatsschr. Brau., 28, 229-237 (1975).
• 3. Ohno, T. and Takahashi, R.: Role of wort aeration in the brewing process. J. Inst. Brew., 92, 88-92 (1986).
• 4. Sandra, P., Claus, H., and Verzele, M.: Fatty acids in isomerized hop extracts and gushing. J. Inst. Brew., 79, 142-147 (1973).
• 5. Zürcher, C. and Krauss, G.: Free low molecular weight fatty acids and their ethyl esters as beer aroma compounds and foam inhibitors. Monatsschr. Brau., 24, 230-237 (1971).

Terms in the title (4)： 仕込 ,  酸 ,  挙動 ,  制御法