抄録
In the previous report, it has been concluded that the browning of Saké involves three kinds of browning reactions which are the amino-carbonyl reaction, the caramelization and some other browning reaction by components other than glucose. In the present work, the extents of contributions of the three kinds of reactions to the browning of Saké were actually estimated, respectively, by analysing its dependence on the glucose concentration. It was concluded that the browning by components other than glucose was the major factor while the amino-carbonyl reaction and the caramelization were the minor ones in the browning of Saké. In addition, the change in pH value, as well as in temperature, was observed to influence exponentially on the browning rate of Saké. An empirical equation was proposed to elucidate the way in which the three kinds of reactions con-tributed to the overall browning in Saké.
