A study on methods for analyzing amino acid levels in sake using ethanol

Fujita, Akiko; Tsukamoto, Kaori; Hashimoto, Tomoko; Endo, Michiko; Matsumaru, Katsumi; Fujii, Tsutomu

doi:10.6013/jbrewsocjapan.110.591

Cited by 2 publications

(3 citation statements)

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“…An automatic potentiometric titrator (AUT-701, DKK-TOA, Tokyo, Japan) was used to perform the titration for determining amino acidity in the Japanese sake, and the titration was processed according to the official method of the National Tax Agency JAPAN, called the ethanol additional method. [9][10][11] Firstly, 10 mL of Japanese sake were titrated with 0.1 M NaOH up to pH 8.2, and then 25 mL of ethanol were added to the titrand. Secondly, the titrand was subsequently titrated with 0.1 M NaOH up to pH 10.4 (endpoint).…”

Section: Titration Based On the Ethanol Additional Methodsmentioning

confidence: 99%

“…To determine amino acidity in Japanese sake, two kinds of neutralization titrations, called the formol titration and the ethanol additional method have been adopted as the official methods of the National Tax Agency JAPAN. [7][8][9][10][11] In formol titration, deleterious formalin is added in a titrand after the neutralization of acid components in Japanese sake, while the ethanol additional method uses ethanol instead of formalin.…”

Section: Introductionmentioning

confidence: 99%

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Determination of Amino Acidity in Japanese Sake Based on the Voltammetric Measurement of Surplus Acid by Quinone Reduction

et al. 2022

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Section: Titration Based On the Ethanol Additional Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Determination of Amino Acidity in Japanese Sake Based on the Voltammetric Measurement of Surplus Acid by Quinone Reduction

et al. 2022

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“…The sake brewed using unglazed pottery contained 16.8% ( v / v ) ethanol, whereas the ethanol concentration of the sake brewed using glazed pottery was slightly lower (15.4%). Sake brewed with unglazed pottery also had a higher amino acid content (2.8) than that brewed with glazed pottery (1.7) [ 7 ]. These results indicate that the decision of whether or not to use glaze affects the fermentation process and the flavor of sake brewed in pottery containers.…”

Section: Introductionmentioning

confidence: 99%

Glazing Affects the Fermentation Process of Sake Brewed in Pottery

Tanabe,

Hayashi,

Murakami

et al. 2023

Foods

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Sake (Japanese rice wine) was fermented in pottery for more than a millennium before wooden barrels were adopted to obtain a greater brewing capacity. Although a recently conducted analysis of sake brewed in pottery indicated that sake brewed in unglazed pottery contains more ethanol than that brewed in glazed pottery, little is known about the characteristics of sake brewed in pottery. In this study, we used two types of ceramic containers of identical size, one glazed and one unglazed, for small-scale sake brewing to evaluate the effects of glazing on fermentation properties. The following parameters were measured continuously in the sake samples over 3 weeks of fermentation: temperature, weight, ethanol concentration, and glucose concentration in sake mash. Taste-sensory values, minerals, and volatile components were also quantified in the final fermented sake mash. The results show that, in the unglazed containers, the temperature of the sake mash was lower and the weight loss was higher compared to the sake mash in the glazed containers. The quantity of ethanol and the levels of Na+, Fe3+, and Al3+ tended to be higher in the sake brewed in the unglazed pottery. A taste-sensory analysis revealed that umami and saltiness were also higher in the samples brewed in the unglazed pottery. These results suggest that glazing affects multiple fermentation parameters and the flavor of sake brewed in pottery. They may also suggest that the materials of the containers used in sake brewing generally affect the fermentation properties.

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A study on methods for analyzing amino acid levels in sake using ethanol

Cited by 2 publications

References 1 publication

Determination of Amino Acidity in Japanese Sake Based on the Voltammetric Measurement of Surplus Acid by Quinone Reduction

Determination of Amino Acidity in Japanese Sake Based on the Voltammetric Measurement of Surplus Acid by Quinone Reduction

Glazing Affects the Fermentation Process of Sake Brewed in Pottery

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