@article{oai:ir.kagoshima-u.ac.jp:00000696,
 author = {柏田, 雅徳 and KASHIWADA, Masanori and 冨山, 幸子 and TOMIYAMA, Sachiko and 工藤, 哲三 and KUDO, Tetsuzo and 河野, 恵宣 and KAWANO, Yoshinobu and 幡手, 泰雄 and HATATE, Yasuo},
 journal = {鹿児島大学工学部研究報告, The research reports of the Faculty of Engineering, Kagoshima University},
 month = {Sep},
 note = {In order to grasp the fundamental guidelines for the application of a packed tower method to the distillation of Shochu mash, the movement of ethanol and Shochu flavor components in the model solution in the pot still distillation with a packed tower was examined. As a result, the characteristics of ethanol and several other components, higher alcohol and higher fatty acid ethyl ester, were made clear, in respect to the distribution in the packed tower and in regard to the movement of the distillate with Tower Packing. Especially, the difference in distillation movement was observed between ethyl linolate and ethylpalmitate.},
 pages = {59--66},
 title = {充塡塔による焼酎の回分蒸留},
 volume = {37},
 year = {1995}
}