酒類中の遊離L-グルタミン酸について

概要

論文の詳細を見る
Free L-glutamic acid is believed to be one of the most important flavoring of alcoholic beverages. With this in mind, we have determined by microbiological assay methods the contents of free L-glutamic acid in alcoholic beverages including refined Japanese sake, synthetic sake, beer, wine, "mirin"(sweet sake) and "akazake".The following are our findings : 1) The contents of L-glutamic acid in alcoholic beverages widely differ according to the characteristics of the alcoholic beverages.2) Refined Japanese sake and synthetic sake contain more of free L-glutamic acid than beer and wine. Also "mirin" and "akazake", used mainly for seasoning, contain more of free L-glutamic acid than refined Japanese sake and synthetic sake.3) Japanese wine contains distinctly less free L-glutamic acid foreign products.This may be attributed to a difference in the qualities of grapes used as raw materials in Japan.
公益社団法人日本生物工学会の論文
1961-03-15