Comparative researches on the decomposition of the nitrogenous substances in the sake brewing

Abstract

Three kinds of moto were used in the saké brewing and the decomposition of the nitrogenous substances was compared by fractional determination for each stage of proce ss by the method of K. Myrbaeck and S. Myrbaeck. It was cleared that a kind of moto prepared by means of the sacchari-fication of kOji with higher temperature (55-58°C) contained a larger amount of the Myrbaeck's second fraction than the other two kinds of moto both prepared under lower temperature (6-20°C). This fact therefore offers a possibility that the turbidity of sake by heati-ng may be due to the Myrbaeck's second fraction, as formerly reported by other authors as the results of fractional determination of turbid sakè. But it is not yet clear whether the turbidity of sake is caused by the heat denaturation and coagulation of this fractio n to tne insoluble large corpuscles or the thermal destruction of the proteolytic -enzymes acting on this fra-ction.