合成清酒に於ける乳酸の特性に関する研究 (第2報) : 乳酸滴定法に関する検討

概要

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The authors studied the characteristic differences between synthetic Sake and natural(or genuine)Sake by the lactic acid titration method, and it was found that these two types of Sake can be distinguished from cach other by this method with considerable accuracy.Then the authors proposed a new scale designated by us as "Seishudo or sake-degrees" to determine the characteristics of Sake. Seishudo is expressed by the titration value of 1/10N lactic acid for 20 cc of Sake, which is enough to decrease the pH of Sake from 4 to 3. For a typical synthetic Sake the titration value is 4 cc or Seishudo 4,and for a typical natural Sake it is between 12 and 14. And so any mixture of synthetic and natural Sake gives a value of Seishudo between 4 and 12,depending upon the ratio of mixing. This unit of Seishudo was used throughout this experiment for investigating the characteristics of synthetic and natural Sake and of the mixtures of the two. The effects of the addition of various components, including KCP etc., on the Seishudo were also studied.Among the components investigated, sodium lactate was most effective in increasing the Seishudo of Sake.Thus the authors emphasize the importance of lactic acid as an ingredient of synthetic Sake in bringing about its desired qualities, for it hasn't been hitherto taken into consideration from practical viewpoints.
社団法人日本生物工学会の論文
1960-03-15