清酒中の有機酸成分に関する研究 : (第3報)産地による清酒中の有機酸組成の比較

概要

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Organic acids were measured in twenty seven samples of Sake produced in several areas of Japan, and in a deteriorated Sake caused by sluggish fermentation, as well as in an abnormal mash caused from sluggish fermentation during the early period of brewing.Organic acids were separated rom Sake by ion exchange resin and fractionated by partition chromatography using silicic acid column. Each acidic fraction was titrated using a recording pH stat.Seventeen organic acids including two unidentified ones were determined in the Sake employed. Few differences were found in the composition of organic acids from one locality of manufacture to another. In an abnormal mash and a deteriorated Sake the amounts of total acid and lactic acid were found to be higher than those in normal Sake, whereas the acetic acid content was the same.
社団法人日本生物工学会の論文
1966-01-25