示差走査熱量計による泡盛新酒と古酒の融解サーモグラムの差異

概要

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Differential scanning colorimetry (DSC) measurements of unaged and matured awamori were made in the temperature range from -160℃ to +10℃ at 60% (v/v) ethanol concentration. Peak-transposition ratios were defined from the peak area ratio of water and ethanol melting peaks.Significant differences were found in the peak-transposition ratios between samples of unaged and matured awamori : 7-15% in the former, 24-50% in the latter. At the same time, a high correlation was found between the peak-transposition ratios and the number of years of aging.The regression equation was as follows : Y=0.37X-5.09(r=0.754)where Y is the number of years of aging and X is the peak-transposition ratio.These results suggested that the maturing of awamori in "kame" (earthenware vessels) promoted an interaction between water and ethanol.High correlation coefficients were also found between peak-transposition ratios in the DSC thermogram and sensory values : the values obtained were r=0.902 for fragrance and r=0.858 for flavor. Matured awamori had a characteristics fragrance, a mellow flavor and a high peak-transposition ratio in the DSC thermogram; unaged awamori had an immature fragrance, a rough flavor, and a low peak-transposition ratio.
社団法人日本生物工学会の論文
1984-05-25