アルコール添加後の清酒もろみにおけるピルビン酸よりアセトアルデヒドへの変換

概要

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During the sake mash process after the alcoholic fortification, some batches of mash showed a decrease in titratable actidity, and also in such mash, green flavor was often formed. The decrease in titratable acidity and green flavor formation during the mash process after the alcoholic fortification occurred in proportion to the total number of cells and increased with increases in the ratio of the number of dead cells to the total number of cells. The analyses of organic acids showed that pyruvic acid content in mash filtrate decreased remarkably durng the mash process after the alcoholic fortification. However, in the mash with low level of pyruvic acid, no decrease in titratable acidity and no green flavor formation was observed. In the mash with green flavor., a high aldehyde content was ewstimarted by Shiff base reagent. The main aldehyde component was found to be acetaldehyde from the results of thin layer chromatography, absorbance maximum, and mass spectrum of acetaldehyde 2,4-minitrophenylhydrazone. Green flavor in sake was detected when acetaldehyde content was above of 8 mg per 100 ml of sake. The results suggected that in mash containing a high level of pyruvic acid at the alcoholic fortification stage, a remarkable amount of acetaldehyde was formed from pyruvic acid by abnormal metabolism of yeast cells.
1974-07-25