清酒醸造における有機酸の研究 : (第7報)清酒中の有機酸組成の多様性について

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Organic acid contents in 45 samples of Sake representing almost all Sake-brewing districts were determined by partition chromatography on the silica gel column. Analytical values except pH and the Sake meter were expressed by converting all the samples into 15% of alcohol liquor.The average amount of total organic acid in the samples was 115mg per 100ml to which percentages of succinic, lactic, malic, and acetic acid were 31.7%, 31.5%, 12.7% and 6.3% respectively. Other minor organic acids were citric, glycolic aconitic and isocitric acids etc. The content ratio of lactic acid to succinic acid was approximately 1 : 1,and the coefficient of variation for each sample was 37.9%. Sake using Yamahai-rype seed mash showed a higher lactic acid content than Sake using Sokujyo-type seed mash. Positive correlation between the total amount of organic acids and titrable acidity, and negative correlation between pH and titrable acidity were observed, while there was no correlation between the total amount of organic acids and pH.Coefficients of variation in titrable acidity and the total amount of organic acids (about15%) were less than those in other components, such as total reducing sugar, total nitrogen, and formol nitrogen etc. On the other hand, coefficients of variation in each organic acid were very large, namely acetic and glycolic acid were more than 50%, fumaric, citric and malic acid were about 40%, and lactic and succinic acids were about 21%.It may be coucluded that the difference in the coefficient of variation between the total amount of organic acids and each organic acid content was coused by the quantitative counterbalance among the component organic acids, in vies of the facts that negative correlation (with a 90% confidential limit of mean) was observed between the malic and acetic acid contents, and that a coefficient of variation in the "lactic acid plus succinic acid" content was less than that in lactic or succinic acid alone.Factors affecting the organic acid contents in Sake were also discussed.
社団法人日本生物工学会の論文
1968-02-25

清酒醸造における有機酸の研究 : (第7報)清酒中の有機酸組成の多様性について

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