Speculation on the ratio of materials derived from C<sub>4</sub> plants in Sake and Shochu

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  • 清酒および焼酎におけるC<sub>4</sub>植物由来原材料比率の推測
  • 清酒および焼酎におけるC4植物由来原材料比率の推測
  • セイシュ オヨビ ショウチュウ ニ オケル C4 ショクブツ ユライ ゲンザイリョウ ヒリツ ノ スイソク

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Abstract

We determined the carbon isotope ratio (δ13C) of ethanol in Sake and Shochu by isotope ratio mass spectrometry (IR-MS). In ethanol condensation, the vacuum condensation had a lower carbon isotope discrimination ratio than simple distillation. Moreover, vacuum condensation was more effective in comparison to simple distillation. In Sake, there was a positive relationship between the δ13C value and the ratio of ethanol of added brewing -alcohol in the ethanol of Sake. It seems that we could speculate on the ratio of added brewing -alcohol. In an analysis of commercial Sake, the δ13C value among Junmai-shu, Honjozo-shu, and Futsuu-shu was significantly different. In Shochu, a relationship between the δ13C value and the ratio of ko-rui in konwa Shochu was observed. It is suggested that the mixing ratio could be presumed by the δ13C value. The analysis of commercial Shochu supported the possibility of such speculation.

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