title: Enzyme inactivation and quality preservation of sake by high-pressure carbonation at a moderate temperature.
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.
authors.affiliation: Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, Fukuoka, Japan. tanimoto@syokuhin-kg.pref.hiroshima.jp
authors.forename: Shota
authors.initials: S
authors.lastname: Tanimoto
authors.forename: Hideyuki
authors.initials: H
authors.lastname: Matsumoto
authors.forename: Kazuyoshi
authors.initials: K
authors.lastname: Fujii
authors.forename: Ritsushi
authors.initials: R
authors.lastname: Ohdoi
authors.forename: Koji
authors.initials: K
authors.lastname: Sakamoto
authors.forename: Yuichi
authors.initials: Y
authors.lastname: Yamane
authors.forename: Masaki
authors.initials: M
authors.lastname: Miyake
authors.forename: Mitsuya
authors.initials: M
authors.lastname: Shimoda
authors.forename: Yutaka
authors.initials: Y
authors.lastname: Osajima
mesh_terms: D002254:Carbonates / Q000494:pharmacology*; D004791:Enzyme Inhibitors / Q000494:pharmacology*; D005519:Food Preservation / Q000379:methods*; D005087:Glucan 1,4-alpha-Glucosidase / Q000037:antagonists & inhibitors; D065089:Glycoside Hydrolase Inhibitors; D006863:Hydrogen-Ion Concentration; D007564:Japan; D011312:Pressure; D014920:Wine; D000516:alpha-Amylases / Q000037:antagonists & inhibitors
chemical_list: D002254:Carbonates; D004791:Enzyme Inhibitors; D065089:Glycoside Hydrolase Inhibitors; D000516:alpha-Amylases; D005087:Glucan 1,4-alpha-Glucosidase