Flares EP

by Earth Science

/
  • FOR UPCOMING SHOWS, PLEASE VISIT OUR MYSPACE OR FACEBOOK: www.myspace.com/earthsciencenyc
    www.facebook.com/EarthScienceMusicNYC

    Five brethren at a roundtable drinking dirty ales out of clean goblets foresaw the need to clean the earth and besoil science in order to place the right adjectives next to the right nouns. We're going on a panty raid!

    Title;The Characteristic of the Moromi Mash Fermentation Used in Koji Made by the Method of Traditional Awamori Production 'Si- jiru Process'

    Abstract;It appeared that characteristic of moromi mash fermentation used in koji made by rice steeping in si-jiru, which was not carried out from 1960. Alcohol concentration of moromi mash fermentation used of koji made by si-jiru process was 16.7%, 2% lower than that of usual one. They contained 1.5% reducing sugar in mash at the end of fermentation. The amount of yeast was also lower than that of usual one. Free amino acids content in the moromi mash were 700mg/l and half of the usual one. On the other hand, aroma compound such as higher alcohol and ester increased formation in the mush. The A/B ratio of moromi was 2.5 and the ratio of usual one was 1.8. It was found that the moromi mash fermentation in the koji made by si-jiru method contained high aroma compound and were fragrant. But alcohol concentration in their moromi mash was lower than that of usual one. (author abst.)
    ... more

     

1.
2.
3.
04:09
4.
5.

about

It's about the characteristics of the moromi mash.

credits

released 07 March 2011

Steve - Guitars
Jan - Guitars
Dino - Guitars
Kayne- Bass
Joey - Drums

tags

license

all rights reserved

feeds

feeds for this album, this artist