各種〓に於けるアセトイン系成分の消長

概要

論文の詳細を見る
During the each Moto process, Yamahai-Moto, Ki-Moto, Sokujo-Moto and Koontoka-Moto, in Sake brewing, we investigated the changes of amounts of diacetyl, acetoin, 2,3-butyleneglycol by HOOREMAN's colorimentric method.As the results, the amount of diacetyl in the samples was negligible and there was no detectable change of diacetyl in all Moto porocess. However, the changes of amount of acetoin and 2,3-butyleneglycol of each Moto samples belonged to same tendency between each other. Acetoin and 2,3-butyleneglycol were remarkably produced during the period between Wakitsuki and Maximum temperature in every Moto process. Especially, the amounts of these compounds in Ki-Moto and Yamahai-Moto, were more than in other Moto processes. The increases of acetoin and 2,3-butyleneglycol might be concerned with the growth of yeast and their action.
社団法人日本生物工学会の論文
1960-12-15