What impact does extended warmth during sake pasteurisation typically have?

Extended warmth during the pasteurisation of sake can indeed have a significant impact on the aromas inherent in ginjō sake. The process of pasteurisation is designed primarily to eliminate unwanted bacteria and halt any further fermentation, which plays a crucial role in stabilizing the product.

When sake undergoes prolonged exposure to heat during pasteurisation, especially at the higher temperatures typically associated with ginjō sake, the delicate floral and fruity aromas that define this style can be adversely affected. This is due to the sensitivity of the compounds responsible for those aromas; they can be volatile and prone to degradation under excessive heat. Thus, the nuanced characteristics that ginjō sake is known for may become muted or lost altogether, leading to a less aromatic and flat flavor profile.

In contrast, while sweetness enhancement, faster fermentation, or improvements in clarity and color may involve different aspects of the sake production process, they are not the main effects of extended warmth during pasteurisation. The primary concern with high temperatures in this context is indeed the potential damage to the delicate aromas, particularly in styles like ginjō, which rely heavily on these sensory qualities to define their type and quality.