Effects of the Method of <i>Moromi</i>-Filtration on Flavor Components and Free Fatty Acids of Sake
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- NAGAI Yutaka
- Niigata Meijo Co., Ltd. Graduate School of Science and Technology
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- SUZUKI Toshiaki
- Niigata Meijo Co., Ltd.
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- HOSHINO Atsusi
- Niigata Meijo Co., Ltd.
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- KURIBAYASHI Takashi
- Niigata Agro-Food University
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- HARA Takashi
- Faculty of Agriculture, Niigata University
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- JOH Toshio
- Faculty of Agriculture, Niigata University
Bibliographic Information
- Other Title
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- 上槽中における製成酒の香気成分および遊離脂肪酸の挙動
- ジョウソウ チュウ ニ オケル セイセイシュ ノ コウキ セイブン オヨビ ユウリ シボウサン ノ キョドウ
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Description
The effect of filtration procedures on moromi(sake mash) flavor components was examined. The aroma components(ethyl acetate and ethyl caproate) decreased during automatic squeezing using a filter cloth(Yabuta) and pressing into a bag(Sase), and the proportion of free fatty acids increased with increasing pressure. This tendency was particularly noticeable in “seme”(in which the sake mash was subjected to the highest pressure while pressing) obtained using the Sase method. These results suggest that it is difficult to maintain the flavor balance of sake obtained from the “seme” part compared to the sake produced during the early stage using the filtration process of the Sase method.
Journal
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- JOURNAL OF THE BREWING SOCIETY OF JAPAN
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JOURNAL OF THE BREWING SOCIETY OF JAPAN 115 (12), 769-776, 2020
Brewing Society of Japan
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Keywords
Details 詳細情報について
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- CRID
- 1390581148793858048
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- NII Article ID
- 40022442540
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- NII Book ID
- AN10034389
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- ISSN
- 21864012
- 09147314
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- NDL BIB ID
- 031200436
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- Text Lang
- ja
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- Data Source
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- JaLC
- IRDB
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed