清酒溷濁物質の検討(I) : アルコール添加と白ぼけ発現性の相関性に就て

概要

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The authors explain the origin of haze phenomena in Sake as follows.The high molecular N-compound that changes into haze-substance by pasteurization remains without being subjected to the necessary and sufficient protease action, owing to the addition of alcohol to non-pasteurized Sake, where the action progresses naturally.This view is sustained by the following facts : 1) Enzymatic action advances a little even in non-pasteurized Sake 2) Enzymatic action is chacked in accordance with the increase of alcohol concentration.3) The decomposed degree of N-compound runs parallel with the appearance of haze.4) The protease activity of Koji in ethyl alcohol solution decreases in the following order : alcohol 19% : 1/4,24% : 1/3; and young Sake generally contains alcohol within these limits.
公益社団法人日本生物工学会の論文
1959-02-15