Quality Preservation of Sake by Decreasing the dissolved Oxygen (The 3rd Report)

DOI

Bibliographic Information

Other Title
  • 溶存酸素低減による清酒の品質保持 (第3報)

Abstract

In our previous papers, we reported that the best concentration of dissolved oxygen for sake preservation was about 2ppm, and that the lower amount of dissolved oxygen suppressed Harman increase. Furthermore, tryptophan derivatives such as Norharman, 1-ethyl-β-carboline, 3-indolecarboxyaldehyde, 9H-carbazole and 3-methyl-1H-indole increased in the sake after keeping it for a certain period under light irradiation. Keeping the dissolved oxygen in sake reduced, the increase of 9Hcarbazole and 3-methyl-1H-indole was enhanced while that of Harman, Norharman and 3-indolecarboxyaldehyde was suppressed.

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Keywords

Details 詳細情報について

  • CRID
    1390001206102449280
  • NII Article ID
    130004306788
  • DOI
    10.6013/jbrewsocjapan1988.98.125
  • COI
    1:CAS:528:DC%2BD3sXhs1ektLs%3D
  • ISSN
    21864012
    09147314
  • Data Source
    • JaLC
    • Crossref
    • CiNii Articles
  • Abstract License Flag
    Disallowed

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