Dimethyl trisulfide(DMTS) is one of the primary components responsible for “
hineka”, the stale aroma of Japanese
sake. We have reported that gold nanoparticles supported on silica(Au/SiO
2)were effective for the selective removal of DMTS by adsorption from model ethanol solutions and
sake. In this study, we carried out the adsorptive desulfurization of several kinds of
sake:
daiginjo-shu,
junmai-shu, and
jukusei-shu (long aged sake) in 5 L-scales. The results of instrumental analyses and sensory evaluations suggested that the effect of Au/SiO
2 was most remarkable for the
daiginjo sample containing a high level of
ginjo-ka components and DMTS; DMTS was significantly reduced while
ginjo-ka remained. For the practical application of Au/SiO
2, we established a large-scale production by optimizing the calcination conditions using a rotary electric furnace. We also confirmed that Au/SiO
2 can be reused by heating at 300℃.
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