清酒の貯蔵着色の推定方法

概要

論文の詳細を見る
The storage of sake for maturation is inevitably accompanied by a brown coloration. An excessive color is not desired because it indicates over-aging or some deficiency in quality. The amino-carbonyl reaction has been thought to be the main contributor to the coloring reaction in sake; however, some workers claim another factor the be also responsible for the coloring, to a certain extent.The reaction kinetics, which should essentially be based on the reaction pathways, will not be discussed at present because the reaction mechanism for the coloration of sake is not yet fully understood.However, an urgent demand for means of the controlling of color of sake in storage suggests preparing an empirical rate equation to assess the degree of coloring.The authors have presented a reaction model for the formation of 3-deoxyglucosone (3-D-G), an intermediate of the amino-carbonyl reaction, as, (dD)/(dθ)=K_1 (1)where dD/dθ is the production rate of 3-D-G, and k_1 is the rate constant.In this study, the following reaction model was assumed for convenience : (dC)/(dθ)=k_2D (3)where dC/dθ is the rate of coloration and k_2 is the rate constant.Equation (3) could account for the coloring of several samples of sake fairly successfully within the ordinaly range of 3-D-G concentration (0.07 to 0.61 mM), the upper value of which is the critical one beyond which the sake is over-aged.The effect of temperature on the rates, 3-D-G and color, followed the Arrhenius equation. Equations (1) and (3) can be solved simultaneously, together with the temperature correlation, for predicting the coloration of sake in storage.
社団法人日本生物工学会の論文
1974-01-25

清酒の貯蔵着色の推定方法

スポンサーリンク

概要

著者

関連論文

スポンサーリンク