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★☆酒と熟成の化学☆★ 絶版食品工学図書 新品 光琳
 
        

  • Product Quantity
    : 1
  • Starting Bid
    :3,300円
  • Highest Bidder
    : / Rating:
  • Listing Date
    :2025年12月24日 21時50分
  • Bidding closes on
    :2025年12月31日 21時50分
  • Auction Number
    :294747332
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すでに絶版となっている食品工学図書です。
入手が困難となりつつあります。
今回在庫分のみ定価にてお譲りいたします。(新品)



酒と熟成の化学
響きあう水とアルコール

北條正司、能勢晶共著

第29回寺田寅彦記念賞を受賞作品、酒の熟成メカニズムが明らかに。


A5/並製
ページ数:170
ISBN::978-4-7712-0903-9
発行:
株式会社光琳


  • これまで「酒の熟成」を解き明かす事は不可能であると信じられて来ました。発酵によりアルコールが生成する事自体、極めて神秘的な現象であり、酒の熟成は科学的に解明できる問題ではないとされてきたからです。しかし研究に取り組んだ筆者が、熟成現象に関する一側面を正しく解釈したとの確信を得るところまで到達されました。化学的な現象を一般の方にも理解できる様、身近な例を挙げ、比喩を多用したりするなどの非常に読みやすくなっております。



  • 【目次のご紹介】
      まえがき   序章 自然界の新しいページをめくる     第1章 おいしい水    1-1 ガラスコップの氷水    1-2 水の温度と「水の構造性」    1-3 分子間力と水素結合    1-4 水の三態(氷・水・水蒸気)     第2章 おいしい水の中の成分    2-1 蒸留水と二酸化炭素    2-2 ミネラルなどの無機成分    2-3 フミン酸などの有機成分の役割    2-4 その他,重金属類,pHなど    2-5 ミネラルウォーターと室戸海洋深層水     第3章 酒の熟成とエタノール水溶液    3-1 エタノール水溶液の水素結合性とは    3-2 水のNMRと測定値の見方    3-3 水とエタノールの混合    3-4 エタノール水溶液の構造性に及ぼす塩類の効果    3-5 酸やポリフェノールの効果    3-6 水とアルコールの緊密な結合     第4章 酒類の熟成と成分    4-1 ウイスキーの長期熟成と溶存成分    4-2 日本酒中の水素結合性     4-2-1 NMR法による検討     4-2-2 ラマンスペクトル法による検討    4-3 焼酎中の水とエタノール    4-4 フルーツカクテル類    4-5 第4章のまとめ     第5章 (対談)お酒とエタノール水溶液の化学―熟成時間と溶存成分―    5-1 海水には地球上のすべての元素が    5-2 お酒はなぜ熟成されるのか    5-3 研究のきっかけ    5-4 新しい熟成理論    5-5 認められた熟成理論     第6章 酒ができるまで    6-1 酵母(イースト)と酵素(生体触媒)の働き    6-2 蒸留酒     6-2-1 ウイスキー造りに学ぶ     6-2-2 ラム酒をカリブ海に求めて    6-3 醸造酒     6-3-1 日本酒と仕込み水     6-3-2 よさこいビール(地ビール)の立ち上げ    6-4 液晶パネルと酒造り     第7章 飲酒と健康    7-1 酒のおいしさ,味のバランス    7-2 酸添加によるアルコール刺激低減の計測の試み    7-3 お屠蘇はなぜ飲みやすいのか?    7-4 食べ物と酒のアルコール刺激の緩和    7-5 水-エタノール混合物は毒か薬か    7-6 二日酔いとアルコール代謝    7-7 酒を楽しむ     第8章 酒と文化    8-1 酒と国際理解    8-2 地の果てのよさこい    8-3 酒類の熟成と溶存成分の役割―サンタクロースはどこから来たのか―     8-3-1 はじめに     8-3-2 酒と「水-アルコール混合物」     8-3-3 酒の醸造過程と熟成     8-3-4 熟成には,本当に時間が必要か     8-3-5 時間経過による「クラスター変化」の問題     8-3-6 おわりに      ●内容理解度チェック問題    おわりに    引用文献    索引



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      Product name: ★☆酒と熟成の化学☆★ 絶版食品工学図書 新品 光琳
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