清酒の色に及ぼす塩化アルミニウムの影響

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Infiuence of aluminium chloride on the color of Sake was examined, and two effects were observed; the major effect was decoloration and the minor one was prevention of the color development during storage of the sample. It was found that the decoloring effect was not produced by chloride ion but by aluminium ion. No anions combined with aluminium took part in the decoloring effect either. However, the inhibition of the recoloring was produced mainly by the decrease in pH of Sake caused by dissociation of aluminium salts added, and the effect of aluminium salts itself was very slight in the recoloring period.In addition, the magnitude of these effects were limited by the solubility of the salt in Sake (2.9 mM), though the effects increased proportionally with the salt concentration.On the other hand, it was observed that aluminium chloride strongly prevented further brown coloring by the reaction of the sugar-amino system, though the salt had no decoloring effect on the brown color in the system.From such difference in mode of the effect between Sake and the model system containing only glucose and amino acid, it was considered that the browning reaction in Sake was not the same as in the model system in nature. From the practical point of view, the greatest decoloring effect was obtained when the salt was supplemented to Sake mash at an early stage of brewing, and the smallest decoloring effect was obtained by supplementing the salt after filtration. However, a significant reduction was observed in the alcohol yield by the supplement of salt at an eraly stage of brewing. This was considered to be the result from inhibition of fermentation process by the salt.Accordingly, it was concluded that the time just before filtration is practically the best for 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

著者

大津正記
広島県食品工業試験場

清酒の色に及ぼす塩化アルミニウムの影響

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