清酒の色に及ぼす塩化アルミニウムの影響 : (第4報)もろみに添加した塩化アルミニウムの生成酒に及ぼす影響

概要

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As shown in the previous paper when aluminium chloride was added to Sake, the Sake was decolored and prevented from further coloring. In this paper, various influences of aluminium chloride on the finish of Sake were examined from the practical point of view.The decoloring effect of aluminium chloride differed according to its adding period to Sake, and the effect was weaker in the order of its addition during mashing, just before filtration, and after filtration. In all these cases, no significant difference was recognized in the composition of Sake. However, only in the case of its application during the mashing stage, a significant decrease in the alcohol yield was observed. This was considered to be a result from the inhibition of fermentation by aluminium chloride. Accordingly, it was concluded that the time just before filtration is practically best for the application of aluminium chloride in Sake brewing.
公益社団法人日本生物工学会の論文
1968-07-25