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

Bioscience, Biotechnology and Biochemistry

Volumn 72, Issue 1, 2008, Pages 22-28

  Tanimoto, Shota ^a,b   Matsumoto, Hideyuki ^b   Fujii, Kazuyoshi ^b   Ohdoi, Ritsushi ^b   Sakamoto, Koji ^b   Yamane, Yuichi ^c   Miyake, Masaki ^d   Shimoda, Mitsuya ^a   Osajima, Yutaka ^d  

^a KYUSHU UNIVERSITY   (Japan)

^b HIROSHIMA PREFECTURAL TECHNOLOGY RESEARCH INSTITUTE   (Japan)

^c Suishin Yamane Honten Co Ltd   (Japan)

^d KYUSHU WOMEN'S UNIVERSITY   (Japan)

Author keywords

High pressure carbonation; Inactivation of enzymes; Non pasteurized sake; Quality change in storage; Sake

Indexed keywords

AMINO ACIDS; CARBONATION; GLUCOSE; HEAT TREATMENT;

ENZYME INACTIVATION; ISOVALERALDEHYDE;

ENZYME ACTIVITY;

ALPHA GLUCOSIDASE; AMYLASE; CARBONIC ACID DERIVATIVE; ENZYME INHIBITOR; GLUCAN 1,4 ALPHA GLUCOSIDASE;

ARTICLE; DRUG ANTAGONISM; FOOD PRESERVATION; JAPAN; METHODOLOGY; PH; PRESSURE; WINE;

ALPHA-AMYLASE; ALPHA-GLUCOSIDASES; CARBONATES; ENZYME INHIBITORS; FOOD PRESERVATION; GLUCAN 1,4-ALPHA-GLUCOSIDASE; HYDROGEN-ION CONCENTRATION; JAPAN; PRESSURE; WINE;

EID: 38549164077     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.70297     Document Type: Article

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