Enzyme inactivation and quality preservation of sake [Japanese alcoholic bevera from rice] by high-pressure carbonation at a moderate temperature

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 deg C for 7, 21 and 33 min, respectively) as well as of heat-treat...

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Veröffentlicht in:	Bioscience, biotechnology, and biochemistry biotechnology, and biochemistry, 2008-01, Vol.72 (1), p.22-28
Hauptverfasser:	Tanimoto, S.(Kyushu Univ., Fukuoka (Japan). Faculty of Agriculture), Matsumoto, H, Fujii, K, Ohdoi, R, Sakamoto, K, Yamane, Y, Miyake, M, Shimoda, M, Osajima, Y
Format:	Artikel
Sprache:	eng
Schlagworte:	alpha-Amylases - antagonists & inhibitors APTITUD PARA LA CONSERVACION APTITUDE A LA CONSERVATION Biological and medical sciences CARBONATACION CARBONATATION (BOISSON) Carbonates - pharmacology CARBONATION ENZYME INHIBITORS Enzyme Inhibitors - pharmacology FOOD PRESERVATION Food Preservation - methods Fundamental and applied biological sciences. Psychology Glucan 1,4-alpha-Glucosidase - antagonists & inhibitors Glycoside Hydrolase Inhibitors HIGH PRESSURE TECHNOLOGY high-pressure carbonation Hydrogen-Ion Concentration inactivation of enzymes INHIBIDORES DE ENZIMAS INHIBITEUR D'ENZYME Japan KEEPING QUALITY non-pasteurized sake PRESERVACION DE ALIMENTOS PRESERVATION DES ALIMENTS Pressure quality change in storage sake TECHNOLOGIE HAUTE PRESSION TECNOLOGIA ALTA PRESION VIN VINOS Wine WINES
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