Effect of Drinking Temperature on the Acidity of Organic Acids in “Sake”

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  • 清酒に含まれる有機酸の酸味に及ぼす飲用温度の影響
  • セイシュ ニ フクマレル ユウキサン ノ サンミ ニ オヨボス インヨウ オンド ノ エイキョウ

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The effect of drinking temperature on the acidity of five organic acids(lactic, succinic, malic, citric and acetic) in “sake” was evaluated by a panel of experts. A statistical analysis of the sensory evaluation scores was carried out. The acidity of lactic acid at 37°C and of succinic acid at 50°C was significantly higher than at a room temperature of 20°C. The acidic taste of both organic acids at 37°C and 43°C was gently smooth with a comfortable sensation.<br>Malic acid was evaluated to have a fresh taste at 10°C. The level of acidity of a mixed solution of these three acids at 43°C was significantly different, resulting in an overall taste that was pleasantly harmonious. The level of acidity of a “sake” model containing the main organic acids, glucose and ethanol was significantly different, the taste being evaluated as noticeably smooth at 43°C.

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