The Effect of Addition of Aluminium Salts on Sake Brewing

Abstract

The effect of aluminium salts on decolorization of saké was investigated. When aluminium salts were added to the brewing water or Moromi for preparing mash in the amount of 0.01-0.05 %.
i) normal fermentation was kept in each Moromi mash,
ii) the color produced was lighter in proportion to the amount of aluminium salts, and
iii) the amino acid content of produced sake was lower than that of the controll.