清酒醸造に於ける燐成分の形態に關する研究(第1報) : 清酒中に於ける燐成分の形態

概要

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The researches on the determination of phosphorus content., especially total and inorganic, being presumedly of importance, the authors determined the phosphorus components of sake, using the gravimetric lead molybdate method, which had shown good result in the experiments of R. E. ESSERY with wort and beer.1) Total phosphorus in sake is 5.63〜20.30mg/100ml, and inorganic phosphorus in it is 4.72〜18.81mg/100ml. The ratio of inorg. P. to total P. varies between 0.573 and 0.965,but it is mostly about 0.9. 2) Any definite influence of amounts of phosphorus components on the quality of sake could not be drawn. For Zojo-shu (sake increased in quantity by the addition of alcohol) the ratio of inorg. P. to total P. is about 0.8 in general.3) Regional difference in phosphorus components of sake could not be recognized.
公益社団法人日本生物工学会の論文
1953-10-15