1996 Volume 91 Issue 3 Pages 199-202
Quality preservation of sake by removing oxygen in mixing water or sake itself with a deaeration unit was studied.When deaerated water was used at bottling as mixing water, the maturity of sake was maintained younger and the quality was better than that of the control (non-deaerated water was used) after the storage of 30 days.When sake itself was deaerated, the formation of 3-deoxyglucoson (3-DG) and the coloration were repressed and the quality was better than that of the control (non-deaerated). Dissolved oxygen in deaerated sake was maintained at low level (about 1 ppm), nevertheless that of non-deaerated sake was high and the oxygen was consumed during the storage. Consequently, it was considered that the chemical reaction concerning the consumption of oxygen was repressed in deaerated sake and the quality was preserved.
