Abstract
Sake was brewed with a commercial enzyme as a substitute koji for second and third additions and stored at 3° C to investigate the quality shortly after brewing and quality changes. No activities of isoamyl alcohol oxidase in 5 enzymes were detected. The formation of isovaleraldehyde during the storage was depressed by using the enzyme for the brewing. On flavor, taste, and total quality, means of the sensory scores on the fresh sake brewed with or without the enzyme before storage were not significantly different. After 6 months of storage, sensory scores on the fresh sake brewed with the enzyme were significantly lower than that without the enzyme on every evaluated item.Consequently, it was found that the use of the enzyme for brewing could control deterioration in the quality of fresh sake during storage.
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