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

[In Japanese. / En japonais.]

Auteurs : WAKAI Y.

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.

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