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Publications by Tetsuo HASUO

Studies on the Brewing of Alcoholic Beverage by the System of Fermentation Following After Saccharification. Part 6 the Influence of Amino Acid Content and Isoamyl Alcohol Added on Isoamyl Acetate Formation by the Yeast.

JOURNAL OF THE SOCIETY OF BREWING,JAPAN

1986

English

The Treatment of Wastewater Discharged From Scotch Whisky and Brandy Distilleries

JOURNAL OF THE BREWING SOCIETY OF JAPAN

1993

English

Studies on the Brewing of Alcoholic Beverages by the System of Fermentation Following After Saccharification. Part 4 Effects of Koji on Quality of an Alcoholic Beverage Made by the Fermentation Following After Saccharification.

JOURNAL OF THE SOCIETY OF BREWING,JAPAN

1986

English

Retention of the Aromatic Components in Sake by Cyclodextrin

JOURNAL OF THE BREWING SOCIETY OF JAPAN

1988

English

Studies on the Brewing of Alcoholic Beverage by the System of Fermentation Following After Saccharification. (Part 8). Formation of Aroma Components During "Secondary Fermentation" by the Yeast.

JOURNAL OF THE SOCIETY OF BREWING,JAPAN

1987

English

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Effect of Ethanol and Temperature on Partition Coefficients of Ethyl Acetate, Isoamyl Acetate, and Isoamyl Alcohol: Instrumental and Predictive Investigation

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Discover open access scientific publications

Search, annotate, share and cite publications

Publications by Tetsuo HASUO

Studies on the Brewing of Alcoholic Beverage by the System of Fermentation Following After Saccharification. Part 6 the Influence of Amino Acid Content and Isoamyl Alcohol Added on Isoamyl Acetate Formation by the Yeast.

The Treatment of Wastewater Discharged From Scotch Whisky and Brandy Distilleries

Studies on the Brewing of Alcoholic Beverages by the System of Fermentation Following After Saccharification. Part 4 Effects of Koji on Quality of an Alcoholic Beverage Made by the Fermentation Following After Saccharification.

Retention of the Aromatic Components in Sake by Cyclodextrin

Studies on the Brewing of Alcoholic Beverage by the System of Fermentation Following After Saccharification. (Part 8). Formation of Aroma Components During "Secondary Fermentation" by the Yeast.

Related publications

On Various Factors Affecting Formation of Isobutanol and Isoamyl Alcohol During Alcoholic Fermentation

Screening of Native Yeast From Agave Duranguensis Fermentation for Isoamyl Acetate Production

Effect of Ethanol and Temperature on Partition Coefficients of Ethyl Acetate, Isoamyl Acetate, and Isoamyl Alcohol: Instrumental and Predictive Investigation

On the Alcoholic Fermentation of Amino-Acids.(Part III)

Modeling of Isoamyl Acetate Production by Fermentation With Pichia Fermentans in an Aerated System Coupled to in Situ Extraction

The Formation of Higher Alcohols in the Fermentation of Amino Acids by Yeast

The Alcoholic Ferment of Yeast-Juice. Part IV-The Fermentation of Glucose, Mannose, and Fructose by Yeast-Juice