Ultra Filtration of Non-Pasteurized Saké

Abstract

The effects of ethanohol concentration, extract concentration and concentration ratio on Flux during Ultra Filtration (UF) were investigated.
When ethanohol or extract concentration were kept constantly, little change was caused on Flux. UF of saké in higher ethanohol concentration seemed to be more economic than in lower ethanohol concentration.
Various kind of enzymatic activities were reduced sufficiently in non-pasteurized saké by UF. Thus, UF made non-pasteurized saké much stable in the composition of sugars, amino acids and organic acids, and also in its sensory quality. Even after the storage for 20 days at 30°C, the off-flavor called “Mureka” could not be perceived.