清酒の色に及ぼす塩化アルミニウムの影響 : (第3報)糖とアミノ酸系の褐変に及ぼすアルミニウムの影響

概要

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In the previous paper the author reported that when aluminum chloride was added to Sake, the Sale was decolored and was slightly prevented from further coloring. In the present work, when aluminum chloride was added to the sugar-amino acid system turning brown by Maillard's reaction, the further brown coloring was strongly prevented, but no decoloring effect was observed.From this, it is considered that there are at least two coloring reaction systems in Sake, one is the sugar and amino acid system and the other is a system different from the sugar-amino acid system.Accordingly, one of the coloring elements of Sake may be Maillard reaction. The influence of aluminium chloride on the color of Sake is considered as the result of the coordination of the above mentioned of effects of decoloration and prevention of coloring.
公益社団法人日本生物工学会の論文
1968-07-25