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Marketing of fresh sake "Kizakura kori no tetsujin" by freezing process.

[In Japanese. / En japonais.]

Author(s) : WAKAI Y.

Type of article: Article

Summary

Japanese fresh sake "Kizakura kori no tetsujin" was produced by freezing process. Raw material sake was processed using a special refrigerated apparatus and through fractionated freezing and non-freezing fractions. Only the frozen fraction was collected, thawed by heating process and finally bottled. This frozen fraction had a mild taste and sweet-smelling aroma. This is why medium boiling point alcohols and esters were enriched, and amino acids composition were changed as compared with raw material sake by freezing process.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 2000-2021
  • Languages: Japanese
  • Source: Refrigeration - vol. 73 - n. 852
  • Publication date: 1998/10
  • Document available for consultation in the library of the IIR headquarters only.

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