清酒醸造工程におけるPyruvic acidの消長 : (第3報)〓および醪中のPyruvic acid

概要

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The behavior of pyruvic acid during the process of Moto- and Moromi-making was investigated with regard to vit. B_1.In the process of Sokujyo- and Yamahai-moto-making, the amount of pyruvic acid increased in the period of Fukure (the beginning of fermentation by yeast) and reached its maximum (about 0.15%) in the period of Wakitsuki (the most active fermentation stage by yeast). After that period, pyruvic acid decreased rapidly, and then slowly through 7〜10 days.In Moromi-making, the amount of pyruvic acid reached its maximum (about 0.08%) in the period of the highest foam of mashes and afterward decreased slowly. Besides, the amount of pyruvic acid was lowered by the addition of alcohol to Moromi or by San-bai-zojyo.On the other hand, B_1 showed a contrary behavior in the process of Moto-and Moromi making. B_1 content in Moto and Moromi was about 10γ% in the initial stage, originating from raw materials. In the active period of fermentation by yeast, the amount of B_1 reached its minimum (about 1 γ%), and in the later half increased to 4〜10 γ%.The negative correlation coefficient between pyruvic acid and B_1 was highly significant.After pasteurization of Sake, the amount of pyruvic acid did not change during 200 days storage, but it decreased a little in nonpasteurized Sake during one year and a half storage.
社団法人日本生物工学会の論文
1959-02-15