Abstract
(1) The authors analyzed general chemical composition of Saké-cake and the optimum condition of autolysis of the cakes. Moreover, amino-acids in Saké-cakes were analyzed by an amino-acid analyzer.(2) We studied on the state of autolysis of Saké-cake at various temperatures.(3) The ues of several sugar liquors was tested in aging of Mieki (a liquor containing a mixture of amino acids except glutamic acid, which is obtained by the hydrolysis of protains).(4) Effects on aging of Mieki were also compared on sugur liquors obtained by severel enzyme preparations.
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