清酒醸造工程における微量化学成分の変化 : (II) 酒造米の精白度の差異 (見掛) による清酒醸造における揮発性含窒素化合物, 含硫黄化合物, および被酸化性物質の変化

概要

論文の詳細を見る
The present paper deals with teh changes of the content of the trace components concerned with teh flavor and taste during model scale 'sake' brewing using rice which has undergone different degree of polishing. Ammonia, some volatile amines, mercaptanes and the oxidizable substances in the three mashes (one containing red bran, one containing white bran and one without bran.) at each periods were determined. The oxidizable substances were determined by α, α-diphenyl-β-picrylhydrazil reagent.At the begining of the fermentation period, the content of the nitrogenous components in the mash containing red was larger than other two mashes. At the end of the fermentation period their nitrogenous components content become largest in the mash without bran. While the oxidizable substances generally increased with time the amount found in red bran mash was greater than in others. Differences in the kinds of the amines and the mercaptanes amoung three mashes were not found under gas chromatography inspection.
社団法人日本生物工学会の論文
1963-07-15