Enzyme Inactivation and Quality Preservation of Sake by High-Pressure Carbonation at a Moderate Temperature
スポンサーリンク
概要
- 論文の詳細を見る
The effect of a high-pressure carbonation treatment on the change in quality of sake during storage was investigated. Measurements of the amino acidity and isovaleraldehyde content of carbonated sake (20 MPa pressure at 40, 45 and 50 °C for 7, 21 and 33 min, respectively) as well as of heat-treated sake (reaching temperature of 65 °C and immediately cooled) were almost unchanged during storage at 3 and 20 °C. Glucose in the sake subjected to these treatments was retained at an almost constant under the same storage conditions, except for the sake carbonated at 40 °C and stored at 20 °C. In contrast, the amino acidity, and glucose and isovaleraldehyde contents of non-pasteurized (fresh) sake increased during storage at both temperatures. The sake samples subjected to the carbonation treatment and heat treatment both gave better sensory scores than the fresh sake sample after 6 month of storage at 3 and 20 °C, especially at 3 °C for the flavor. These results suggest that the high-pressure carbonation treatment is an effective new technique for preserving the quality of sake.
論文 | ランダム
- 28a-L-11 La・CMN-液体^3He間の熱緩和
- 2a-H-11 核断熱消磁 III
- 左側頭葉の広汎な病変により精神症状を呈した1症例
- 妊娠中に重度の言語障害をきたした症例へのアプローチ
- 介護者からみた急性期失語症