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The removal of iron and color from saké by using the immobilized tannin were studied, and the following results were clarified.<BR>1. The removal of iron from saké by immobilized tannin was effective when temperature of the treatment was high and flow rate of the treatment was low.<BR>2. By using the immobilized tannin, the iron in saké was removed and saké was decolored.<BR>3. There were no changes in components exceptiron, color and turbidity between immobilized tannin-treated saké and untreated one.<BR>4. There were no changes in flavor between immobilized tannin-treated saké and untreated one.
- 公益財団法人 日本醸造協会の論文
公益財団法人 日本醸造協会 | 論文
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