Studies on the Deterioration of Bottled Sake Stored under Different Conditions

Abstract

Experiments were carried out on the difference in the deterioration of commercial sake caused by the difference in storage condition. Following results were obtained.
1) The degree of vacuum of the bottle seemed to have some influence on the coloring of sake during storage; the lower the vacuum, the more the coloration.
2) The degree of coloring increased during storage about 1.6 times that of fresh sake in samples kept in a cold dark place, whereas it was 3.8 times in samples left under scattered sunlight, the quality of which being more damaged.
3) It seemed likely that the the more the coloring increased, the less was the reducing activity of sake.
4) The sake samples were divided into two groups according to their coloring, the one which colored heavily and the other which colored lightly. Some of each group were measured for their optical density, and it was found that the absorption curves within a range from 320 to 450 ma were different from each other.