清酒の着色速度と化学成分との関係

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In previous papers, the authors have presented two reaction models for the formation of 3-deoxyglucosone (3-D-G), and for the coloration during maturation of sake as follows.dD/dθ=k_1 (1) dC/dθ=k_2D (2) where dD/dθ is the production rate of 3-D-G, is the coloration rate and k_1,k_2 are rate constants. It was also described in previous papers that the effect of temperature on both reaction rates, 3-D-G and color, could be expressed by the Arrhenius equation. It was reqired to measure the rate constants, k_1 and k_2 in order to control the maturation and predict the coloration of sake during storage by equation (1) and (2).It this work, the author attempted to caltulate the rate constants(k_1,k_2) from the analytical values of sake. The following equations were obtained by multiple regression analyses, k_1=1.86+9.87 X_6-0.89X_1-18.10 X_5 (4) k_2=41.22+61.70 X_8-6.99 X_7 (6) where X_6 is the buffer capacity, X_1 is the specificgrqvity (sake meter), X_5 is the amino acidity, X_8 is the optical density (OD^<270>_<10>), and X_7 is the reducing sugar concentration. The coefficients of determination for k_1 and k_2 were 90.35% and 87.13% respectively. The maturation and the color increase dueint storage of the other 20 samples of sake were successfully predicted using the values of k_1 and k_2 calculated from Eqns. (4) and (6).
社団法人日本生物工学会の論文
1974-09-25