Faults Flashcards
Oxidation
Loss of freshness and stale aromas
Hine
Caramel, toffee and unpleasant pickled vegetable aromas
Name-hine
Malt, bacon, other unpleasant aromas
Light damage
Scorched rubber, burnt hair
Sweetness
Increases bitterness, alcohol burning
Decreases Body
Umami
Increases bitterness, alcohol burning
Decreases Body
Acidity/Salt
Slight increase in body
Bitterness
Shibumi
Adds to perception of bitterness in sake
Chili
Increases bitterness, acidity, alcohol burning
Decreases Body, richness, sweetness and fruity
Sugar
Dishes high in sugar paired with high sugar or can taste dry and thin
Acidity
Dishes high in acidity paired with acidity sake or can taste flat, flabby unfocused
Chili
Dishes high in Chili paired with light alcohol and some sweet. Reduces burning of alcohol
Intense Flavors
Dishes high in flavors can overwhelm delicate sake
Diacetyl
Butter
From dead yeast
Acetaldehydes
Woodiness
from Pyruvic Acid remaining in sake
Why protein fine?
Get rid of haziness
4 subtraction methods
Sedimentation
Protein fine - for haziness
Charcoal - Change coior, texture and flavor
Earth
Why can charcoal be bad?
Make sake thin taking away too much texture and flavor
Hi-ochi kin
Most common bacteria
Causes cloudy, O2 and bad aromas
Too much koji enzymes and why pasteurize?
they keep working
Increase sweet
Increase oxidation and lose freshness
Why bottle pasteurize?
Only once
Save delicate flavors
BUT labor intensive and requires space
Nama chozo
Nama zume
Once Pasteurized
-bulk stored/bottle pasteurized
-pasteurized after filtration not before packaged
-bottle pasteurized then stored
Controls during soaking
SMALL BATCH
Cold Water (slows absorbtion)
Stopwatch
Koji
Flavins
Chestnut Aroma
Enzymes
Peptides
Vitamins & Minerals
Lipids / Fatty Acid
3 Amylase enzymes
alpha-amylase
glucoamylase
alpha-glucosidase
What does yeast come in?
ampoules
How does cold temps help the brewer during fermentation?
Keeps out microbes. since they are less active
