JOURNAL OF THE BREWING SOCIETY OF JAPAN
Online ISSN : 2186-4012
Print ISSN : 0914-7314
ISSN-L : 0914-7314
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Volume 108, Issue 3
Displaying 1-8 of 8 articles from this issue
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research paper
  • Construction of a URA3 gene deletion mutant in Japanese wine yeast OC-2.
    Takeo MIKI, Naoya ANDO, Morimasa TANIMOTO, Noboru MURAMATSU, Kazuhiro ...
    2013 Volume 108 Issue 3 Pages 181-187
    Published: 2013
    Released on J-STAGE: December 28, 2017
    DOIhttps://doi.org/10.6013/jbrewsocjapan.108.181
    JOURNAL FREE ACCESS
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  • Effect of water used in diluting alcohol content on the quality of Japanese sakes
    Akira NOSE, Tensei HAMASAKI, Tomomi TAKENAKA, Masashi HOJO
    2013 Volume 108 Issue 3 Pages 188-200
    Published: 2013
    Released on J-STAGE: December 28, 2017
    DOIhttps://doi.org/10.6013/jbrewsocjapan.108.188
    JOURNAL FREE ACCESS
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    Water is a very important material for Japanese sakes. The quality of water for brewing has a great influence on Japanese sake quality. Many studies have reported on the water for Japanese sake brewing. However, studies on the quality of water used only to dilute Japanese sakes before packing (called Warimizu) are limited. In this report, the effect of the water (Warimizu) on the quality of Japanese sakes was investigated by monitoring their coloring for one year of storage. It was found that some waters sharply promoted the coloring of Japanese sakes during the storage although the color did not increase just after the addition. The effect of water quality on the coloring was investigated by controlling temperature and fluorescence lightening. As a result, it seemed that organic substances like humic acid in the water might promote the coloring of the sakes during storage. It is suggested that organic substances like humic acid found in Japanese sakes through added water (Warimizu) could promote the reaction of the coloring of Japanese sakes as a photosensitizer.
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