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Title: THE EFFECT OF $gamma$-IRRADIATION ON ALCOHOLIC BEVERAGES AND ITS POTENTIALITY FOR PRACTICAL APLICATION (in Japanese)

Journal Article · · Proc. Japan Conf. Radioisotopes
OSTI ID:4683286

Generally, changes in flavor and taste of alcoholic beverages caused by irradiation of Co/sub gamma / rays are remarkable. In the case of Sake (Japanese rice wine), artificial Sake, and wines, occurrence of off-flavor and deterioration in qualities are unavoidable when they are irradiated more than about 5 x 10/sup 4/ r. However, maturing of taste and improvement of qualities by irradiation of relatively lower doses are found. The suitabie dose range for maturing effect depends on the condition of materials exposed to irradiation, and in order to prevent off-flavor development, substitution of gas phase during irradiation seems to be effective. Similar maturing effects are obtained with many distilled liquors. The maturities are markediy promoted with doses of 1 x 10/sup 5/ to 3 x 10/sup 5/ r. As doses become greater, losses of characteristic original flavor and stimulative tastes are observed. Radiation effects are able to improve qualities of Sho-chu spirits (distillates of ferment mashes prepared from rice and sweet potato). The changes of whiskies and brandies caused by gamma irradiation, immediately after distillation and before storage, are of interest. Flavor change is similar to that occurring in the eariy period of storage in barrels, and the maturity is equal to that of beverages stored several years. Chemical analysis of components and measurements of physical properties are carried out in relation with the changes in flavors and taste. (JAIF)

Research Organization:
Tokyo Univ.
NSA Number:
NSA-17-030025
OSTI ID:
4683286
Journal Information:
Proc. Japan Conf. Radioisotopes, Vol. Vol: 4th; Other Information: Orig. Receipt Date: 31-DEC-63
Country of Publication:
Country unknown/Code not available
Language:
Japanese