1 酔鯨酒造株式会社, 2 高知大学理学部) 平成 26 年 11 月 5 日受理 Effect of humic acid in water on the coloring of Japanese sakes We investigated the effect of water used to dilute Japanese sakes before packing on their quality. In our previous report, it was suggested that organic substances like humic acid through added water (Warimizu)could promote the reaction of the coloring of Japanese sakes as a photosensitizer. However, what exact condition affects the reaction of the coloring by humic acid was not made clear.

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... In this report, the effect of temperature during storage was investigated. In addition, the effect of other conditions was investigated, such as color of bottles for Japanese sakes, or coexisting cations in water. The effect of humic acid in water for brewing used for the fermentation of Japanese sakes but not for diluting was also investigated. It is suggested that humic acid might promote the ability for growth or fermentation of Japanese sake yeast. It seemed that humic acid in water for brewing had no effect on the increase of the coloring of Japanese sakes. It was also found that humic acid in water for diluting could have a significant effect on the quality of taste and flavor of Japanese sakes after storage although the quality of the sakes was not affected before storage. Key words: 清酒(Japanese sake) ,着色(Coloring) ,割水(Warimizu) ,仕込み水(Water for brewing) ,フ ミン酸(Humic acid) ────────────────────────────────────────