清酒の褐変

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An analysis of the mode of the browning of Sake indicated that it involves at least three kinds of browning reactions; (1) the interaction between glucose and amino compounds, i.e. the aminocarbonyl reaction, (2) the browning reaction of glucose, i.e. the caramelization, and (3) the browning reaction of Sake components other than glucose.In order to evluate the browning capacity of Sake the reciprocal of the reaction time, 1/T_<0.5>, was used as the rate index. T_<0.5> means the reaction time (day) required to obtain an optical extinction of 0.5 at 430 mμ with 50 mm light path in Sake under given conditions.Then, the rate index of Sake was generally expressed in the following equation as a function of concentrations of glucose, G(M), and amino compounds, A(N), and of deviations of temperature and pH value from standard condition. Just for convenience of calculation, 100℃ and pH 4.22 were employed as the standard conditions just for convenience of calculation. 1/T_<0.5>=(1.11)^<Δt>(1.55)^<ΔpH>・{h+(0.13+9.6A)G} In this equation, the constant h expressed the contribution of the reaction (3) to the browning of Sake and it was the only value which had to be determined by an experiment with each sample of Sake, though it gave a constant value of approximately 0.4 in all the samples employed.Thus, the contribution of the three kinds of reactions to various types of Sake was estimated and it was concluded that the reaction (3) was the major factor while the other two reactions were minor ones for the browing of Sake.
社団法人日本生物工学会の論文
1968-07-25

清酒の褐変

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