日本酒度計と振動式密度計による日本酒度の測定について

Abstract

Determining the Nihonshudo by Nihonshudokei has held a theoretical problem because we have used some high surface tension liquids such as aqueous solution of salt, purified water, and dilute ethanol aqueous solution to ensure traceability even though the sake does not such a high surface tension. Another method such as an oscillation-type density meter, which has recently come to be used in some sake breweries, is capable of determining the Nihonshudo without being influenced by surface tension. We estimate the diversity of the results between those using Nihonshudokei and those using an oscillation-type density meter. We assumed that the result of the Nihonshudokei is 1.0-1.6 smaller than that of the oscillation-type density meter. Our experiment confirms this.In using an oscillation-type density meter, we must recognize the differences between the twomethods and need some corrections if one wants to secure Nihonshudo's continuity