Enzyme inactivation and quality preservation of sake by high-pressure carbonation at a moderate temperature

Shota Tanimoto, Hideyuki Matsumoto, Kazuyoshi Fujii, Ritsushi Ohdoi, Koji Sakamoto, Yuichi Yamane, Masaki Miyake, Mitsuya Shimoda, Yutaka Osajima

Research output: Contribution to journalArticle

7 Citations (Scopus)

Abstract

The effect of a high-pressure carbonation treatment on the change in quality of sake during storage was investigated. Measurements of the amino acidity and isovaleraldehyde content of carbonated sake (20MPa pressure at 40, 45 and 50°C for 7, 21 and 33 min, respectively) as well as of heat-treated sake (reaching temperature of 65°C and immediately cooled) were almost unchanged during storage at 3 and 20°C. Glucose in the sake subjected to these treatments was retained at an almost constant under the same storage conditions, except for the sake carbonated at 40°C and stored at 20°C. In contrast, the amino acidity, and glucose and isovaleraldehyde contents of non-pasteurized (fresh) sake increased during storage at both temperatures. The sake samples subjected to the carbonation treatment and heat treatment both gave better sensory scores than the fresh sake sample after 6 month of storage at 3 and 20°C, especially at 3°C for the flavor. These results suggest that the high-pressure carbonation treatment is an effective new technique for preserving the quality of sake.

Original languageEnglish
Pages (from-to)22-28
Number of pages7
JournalBioscience, Biotechnology and Biochemistry
Volume72
Issue number1
DOIs
Publication statusPublished - Feb 1 2008

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Carbonation
Pressure
Acidity
Temperature
Enzymes
Hot Temperature
Glucose
Flavors
Heat treatment
isovalerylaldehyde

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Analytical Chemistry
  • Biochemistry
  • Applied Microbiology and Biotechnology
  • Molecular Biology
  • Organic Chemistry

Cite this

Enzyme inactivation and quality preservation of sake by high-pressure carbonation at a moderate temperature. / Tanimoto, Shota; Matsumoto, Hideyuki; Fujii, Kazuyoshi; Ohdoi, Ritsushi; Sakamoto, Koji; Yamane, Yuichi; Miyake, Masaki; Shimoda, Mitsuya; Osajima, Yutaka.

In: Bioscience, Biotechnology and Biochemistry, Vol. 72, No. 1, 01.02.2008, p. 22-28.

Research output: Contribution to journalArticle

Tanimoto, S, Matsumoto, H, Fujii, K, Ohdoi, R, Sakamoto, K, Yamane, Y, Miyake, M, Shimoda, M & Osajima, Y 2008, 'Enzyme inactivation and quality preservation of sake by high-pressure carbonation at a moderate temperature', Bioscience, Biotechnology and Biochemistry, vol. 72, no. 1, pp. 22-28. https://doi.org/10.1271/bbb.70297
Tanimoto, Shota ; Matsumoto, Hideyuki ; Fujii, Kazuyoshi ; Ohdoi, Ritsushi ; Sakamoto, Koji ; Yamane, Yuichi ; Miyake, Masaki ; Shimoda, Mitsuya ; Osajima, Yutaka. / Enzyme inactivation and quality preservation of sake by high-pressure carbonation at a moderate temperature. In: Bioscience, Biotechnology and Biochemistry. 2008 ; Vol. 72, No. 1. pp. 22-28.
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