Production du saké frais "Kizakura kori no tetsujin" par congélation.

[In Japanese. / En japonais.]

Type d'article : Article

Résumé

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.

Détails

Titre original : [In Japanese. / En japonais.]
Identifiant de la fiche : 2000-2021
Langues : Japonais
Source : Refrigeration - vol. 73 - n. 852
Date d'édition : 10/1998
Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

Liens

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Indexation

Thèmes : Ingénierie alimentaire;
Boissons
Mots-clés : Japon; Boisson; Alcool; Qualité; Procédé; Cryoconcentration