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森美过滤法对清酒风味成分和游离脂肪酸的影响

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研究了过滤程序对醪糟（清酒醪）风味成分的影响。在使用滤布（Yabuta）和压入袋（Sase）的自动挤压过程中，香味成分（乙酸乙酯和己酸乙酯）减少，游离脂肪酸的比例随压力增加而增加。这种趋势在使用Sase方法获得的 "seme"（在压榨时，酒泥受到最高的压力）中特别明显。这些结果表明，与在早期阶段使用Sase方法的过滤过程生产的清酒相比，从"seme"部分获得的清酒很难保持风味平衡。


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*这篇文章已被自动翻译。

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