ABSTRACT
The effect of a high-pressure carbonation treatment on the change in quality of sake during storage was investigated. Measurements of the amino acidity and isovaleraldehyde content of carbonated sake (20 MPa pressure at 40, 45 and 50 degrees C for 7, 21 and 33 min, respectively) as well as of heat-treated sake (reaching temperature of 65 degrees C and immediately cooled) were almost unchanged during storage at 3 and 20 degrees C. Glucose in the sake subjected to these treatments was retained at an almost constant under the same storage conditions, except for the sake carbonated at 40 degrees C and stored at 20 degrees C. In contrast, the amino acidity, and glucose and isovaleraldehyde contents of non-pasteurized (fresh) sake increased during storage at both temperatures. The sake samples subjected to the carbonation treatment and heat treatment both gave better sensory scores than the fresh sake sample after 6 month of storage at 3 and 20 degrees C, especially at 3 degrees C for the flavor. These results suggest that the high-pressure carbonation treatment is an effective new technique for preserving the quality of sake.
Subject(s)
Carbonates/pharmacology , Enzyme Inhibitors/pharmacology , Food Preservation/methods , Wine , Glucan 1,4-alpha-Glucosidase/antagonists & inhibitors , Glycoside Hydrolase Inhibitors , Hydrogen-Ion Concentration , Japan , Pressure , alpha-Amylases/antagonists & inhibitorsABSTRACT
The Inactivation kinetics of alpha-glucosidase, glucoamylase, alpha-amylase, and acid carboxypeptidase in fresh sake using a continuous flow system for high-pressure carbonation were investigated. In addition, the effects of ethanol and sugar concentrations on inactivation of the enzymes in high-pressure carbonated sake were investigated. Among the enzymes investigated, alpha-glucosidase was the most stable and alpha-amylase was the most labile on inactivation under carbonation. The decimal reduction times (D values) of alpha-glucosidase, glucoamylase, alpha-amylase (extrapolated from the Z value), and acid carboxypeptidase were 29, 6, 2, and 5 min respectively at 45 degrees C. These values are lower than those subjected to heat treatment. On the carbonation treatment as well as the heat treatment, ethanol accelerated the inactivation of all four enzymes, but glucose depressed the inactivation of these enzymes, except for acid carboxypeptidase. These results suggest that this continuous flow system enabled effective inactivation of enzymes in fresh sake.
