Quality Preservation of Sake by Decreasing the dissolved Oxygen (The 3rd Report)
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- KOIZUMI Akiko
- Takara Shuzo Co., Ltd.
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- YAMANAKA Hisaki
- Takara Shuzo Co., Ltd.
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- OKAMOTO Masashi
- Takara Shuzo Co., Ltd.
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- HIRAI Nobuyuki
- Takara Shuzo Co., Ltd.
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- KUROSE Naotaka
- Takara Shuzo Co., Ltd.
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- OGAWA Keiji
- Takara Shuzo Co., Ltd.
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- KAWAKITA Sadao
- Takara Shuzo Co., Ltd.
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- TARUMI Shoji
- Takara Shuzo Co., Ltd.
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- TAKAHASHI Kojiro
- Takara Shuzo Co., Ltd.
Bibliographic Information
- Other Title
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- 溶存酸素低減による清酒の品質保持 (第3報)
Description
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.
Journal
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- JOURNAL OF THE BREWING SOCIETY OF JAPAN
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JOURNAL OF THE BREWING SOCIETY OF JAPAN 98 (2), 125-131, 2003
Brewing Society of Japan
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Keywords
Details 詳細情報について
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- CRID
- 1390001206102449280
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- NII Article ID
- 130004306788
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- COI
- 1:CAS:528:DC%2BD3sXhs1ektLs%3D
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- ISSN
- 21864012
- 09147314
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- Data Source
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- JaLC
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed