We measured alcohol content in shochu moromi using near-infrared spectroscopy (NIRS) and verified the obtained values by comparing them with the distillation-oscillatory densimeter (D-OD) method. We prepared six types of shochu moromi made from three types of koji (white, black, and yellow koji) and two main ingredients (rice and sweet potato) and measured the alcohol content in shochu moromi using NIRS and D-OD. The gauze filtrate sample could not measure alcohol content using NIRS due to high turbidity. The NIRS sample needed paper or membrane filtration. The values of alcohol content measured using NIRS and D-OD were almost the same and had a high correlation. Furthermore, the measurement error of NIRS was smaller than that of D-OD. Thus, NIRS can measure the alcohol content in shochu moromi in a simple and reliable manner.
"},{"@language":"ja","@value":"近赤外線分光分析計（NIRS）による焼酎もろみのアルコール度数の測定と測定精度の確認のために，従来法であるD-OD法との比較を行った．焼酎製造に一般的に用いられる3種類の麹(こうじ)（黒麹，白麹，黄麹）並びに2種類の主原料（米，サツマイモ）を使用したもろみ6種類を作製し，発酵日数ごとにアルコール度数測定をNIRS並びにD-OD法で行った．NIRS測定に用いる焼酎もろみの調製方法としては，ガーゼろ過ではろ液の濁りが強いことが影響して測定を行うことができず，ろ紙ろ過またはメンブレンフィルターによるろ過を行うことが必要であった．もろみアルコール度数の測定値は，NIRSとD-ODでほぼ同じ値を示し，非常に高い相関を示すことが確認された．さらにNIRSによる測定値の誤差はD-ODよりも小さいことが確認された．したがってNIRSは，簡便かつ精度の高い焼酎もろみのアルコール度数測定法として有効的であった．
"}],"abstractLicenseFlag":"disallow"}],"creator":[{"@id":"https://cir.nii.ac.jp/crid/1410574798849170433","@type":"Researcher","foaf:name":[{"@language":"en","@value":"CHRISTOPHER IMANSANTOSO Rimba"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Education and Research Center of Fermentation Studies, Faculty of Agriculture, Kagoshima University"},{"@language":"ja","@value":"鹿児島大学農学部附属焼酎・発酵学教育研究センター"}]},{"@id":"https://cir.nii.ac.jp/crid/1410574798849170432","@type":"Researcher","foaf:name":[{"@language":"ja","@value":"吉﨑 由美子"},{"@language":"en","@value":"YOSHIZAKI Yumiko"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Education and Research Center of Fermentation Studies, Faculty of Agriculture, Kagoshima University"},{"@language":"ja","@value":"鹿児島大学農学部附属焼酎・発酵学教育研究センター"},{"@language":"ja","@value":"鹿児島大学大学院連合農学研究科"},{"@language":"en","@value":"The United Graduate School of Agricultural Sciences, Kagoshima University"}]},{"@id":"https://cir.nii.ac.jp/crid/1410574798849170434","@type":"Researcher","foaf:name":[{"@language":"en","@value":"OKUTSU Kayu"},{"@language":"ja","@value":"奥津 果優"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Education and Research Center of Fermentation Studies, Faculty of Agriculture, Kagoshima University"},{"@language":"ja","@value":"鹿児島大学農学部附属焼酎・発酵学教育研究センター"}]},{"@id":"https://cir.nii.ac.jp/crid/1410574798849170435","@type":"Researcher","foaf:name":[{"@language":"en","@value":"TAKAMINE Kazunori"},{"@language":"ja","@value":"髙峯 和則"}],"jpcoar:affiliationName":[{"@language":"ja","@value":"鹿児島大学農学部附属焼酎・発酵学教育研究センター"},{"@language":"en","@value":"Education and Research Center of Fermentation Studies, Faculty of Agriculture, Kagoshima University"},{"@language":"en","@value":"The United Graduate School of Agricultural Sciences, Kagoshima University"},{"@language":"ja","@value":"鹿児島大学大学院連合農学研究科"}]}],"publication":{"publicationIdentifier":[{"@type":"PISSN","@value":"05251931"},{"@type":"NDL_BIB_ID","@value":"000000021279"},{"@type":"ISSN","@value":"05251931"},{"@type":"LISSN","@value":"05251931"},{"@type":"NCID","@value":"AN00222633"}],"prism:publicationName":[{"@language":"ja","@value":"分析化学"},{"@language":"en","@value":"BUNSEKI KAGAKU"},{"@language":"en","@value":"BUNSEKI KAGAKU"},{"@language":"en","@value":"Bunseki kagaku"},{"@language":"ja","@value":"分析化学"}],"dc:publisher":[{"@language":"en","@value":"The Japan Society for Analytical Chemistry"},{"@language":"ja","@value":"公益社団法人 日本分析化学会"}],"prism:publicationDate":"2022-08-05","prism:volume":"71","prism:number":"7.8","prism:startingPage":"425","prism:endingPage":"430"},"reviewed":"false","dcterms:accessRights":"http://purl.org/coar/access_right/c_abf2","url":[{"@id":"http://id.ndl.go.jp/bib/032335911"},{"@id":"https://ndlsearch.ndl.go.jp/books/R000000004-I032335911"},{"@id":"https://www.jstage.jst.go.jp/article/bunsekikagaku/71/7.8/71_425/_pdf"}],"availableAt":"2022-08-05","foaf:topic":[{"@id":"https://cir.nii.ac.jp/all?q=shochu","dc:title":"shochu"},{"@id":"https://cir.nii.ac.jp/all?q=moromi","dc:title":"moromi"},{"@id":"https://cir.nii.ac.jp/all?q=alcohol%20content","dc:title":"alcohol content"},{"@id":"https://cir.nii.ac.jp/all?q=near%20infrared-spectroscopy","dc:title":"near infrared-spectroscopy"},{"@id":"https://cir.nii.ac.jp/all?q=distillation-oscillatory%20densimeter%20method","dc:title":"distillation-oscillatory densimeter method"}],"relatedProduct":[{"@id":"https://cir.nii.ac.jp/crid/1360567185921925504","@type":"Article","resourceType":"学術雑誌論文(journal article)","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Mitochondrial Citrate Transporters CtpA and YhmA Are Required for Extracellular Citric Acid Accumulation and Contribute to Cytosolic Acetyl Coenzyme A Generation in Aspergillus luchuensis mut.\n kawachii"}]},{"@id":"https://cir.nii.ac.jp/crid/1390304471622381056","@type":"Article","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@language":"ja","@value":"令和4年における酒類の研究業績"}]}],"dataSourceIdentifier":[{"@type":"JALC","@value":"oai:japanlinkcenter.org:2009864748"},{"@type":"NDL_SEARCH","@value":"oai:ndlsearch.ndl.go.jp:R000000004-I032335911"},{"@type":"CROSSREF","@value":"10.2116/bunsekikagaku.71.425"},{"@type":"OPENAIRE","@value":"doi_________::7b61588082ca1d821d004a5a4e6df787"},{"@type":"CROSSREF","@value":"10.6013/jbrewsocjapan.118.220_references_DOI_L5U0BiXUR5KVODmXS4KFNvUXh4E"}]}