合成清酒に於ける乳酸の特性に関する研究 (第1報) : 各成分の濃度とPHの関係

概要

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The authors studied the influence of the amounts of each component in synthetic Sake upon its pH.It was found that lactic and succinic acid, especially the former, exert a strong effect on lowring pH of Sake. On the contrary, the amino acids were shown to be responsible for the increase in pH of Sake through buffer action. Besides amino-acids, sodium succinate has the property of increasing the buffer action of Sake.
社団法人日本生物工学会の論文
1960-03-15