清酒及び合成清酒に対する数種の物理的処理に於ける色調変化の比較

概要

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The changes in the absorption spectra in ultraviolet and visible regions produced by miscellaneous physical treatments (heating, ultraviolet-ray irradiation, sunlight exposure, ultrasonic-irradiation and gamma-ray irradiation) for sake and artificial sake were compared.It was found that the degree of change in sake and artificial sake increased in proportion to the energy of each treatment, but difference in degree was recognized between the two kinds of sake. It may be impossible for both sorts of sake to keep their inherent color tones after treatment by these physical methods used for the purpose of sterilization or aging in these experimental conditions, except heating treatment at 60℃.In order to investigate the cause of the changes in color tones, changes brought about by these treatment were examined with the related components (glucose and amino acids) contained in sake and artificial sake and with the coloring matters (caramel, melanoidin and synthetic dye) used in artificial sake.It was found that these substances are the source of color change produced by these treatments.
社団法人日本生物工学会の論文
1961-09-15