Elimination of “Hineka”, an Overaged Flavor, from Aged Sake by Immobilized Yeast Cells

Abstract

“Hineka”, an off-flavor caused by overaging of sake, was effectively eliminated, by treating overaged sake with immobilized cells of S.cerevisiae Z-8 at 15°C for 3 days, and the taste and flavor of the sake were improved in sensory evaluation. The removal of 3-Hydroxy-4, 5-dimethy-2 (5 H) furanone, a main flavor component of hineka, from aged sake was also confirmed by using gas chromatography.