清酒の色に及ぼす塩化アルミニウムの影響 : (第2報)諸種アルミニウム塩類の効果

概要

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The effect of cation (2.88 mM Al^<3+>) and anions (AlCl_3・6H_2O_3,AL(NO_3)_3・9H_2O, Al_2(SO_4)_3・18H_2O, Al(PO_4)_3,AlBr_3・6H_2O, AlI_3,Al(OH)_3) on the color of Sake was examined under the laboratory condition.It was found that a decoloring effect was produced by aluminium ion and that anions combined with aluminium took no part in this effect. During the recoloring period, inhibition from the recoloring was produced mainly by a decrease in pH of Sake caused by dissociation of the salts of aluminium added, and the effect of aluminium salts itself was very slight in the recoloring period.
公益社団法人日本生物工学会の論文
1968-01-25