Quality Preservation of Sake by Decreasing the dissolved Oxygen (The 3rd Report)

Overview of attention for article published in JOURNAL OF THE BREWING SOCIETY OF JAPAN, January 2003

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第3報に清酒中の溶存酸素量が少ない状態で保管されると、苦味やえぐみが感じられやすくなるという話が。香りについての言及が無いから還元に関してはよくわからない…… 他に研究資料ないかなあ。 J-STAGE Articles - 溶存酸素低減による清酒の品質保持 (第3報) https://t.co/LYTwFZ7q5J

27 Mar 2020

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