Measuring the Alcohol Content in Shochu Moromi by Near-infrared Spectroscopy

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  • CHRISTOPHER IMANSANTOSO Rimba
    Education and Research Center of Fermentation Studies, Faculty of Agriculture, Kagoshima University
  • YOSHIZAKI Yumiko
    Education and Research Center of Fermentation Studies, Faculty of Agriculture, Kagoshima University The United Graduate School of Agricultural Sciences, Kagoshima University
  • OKUTSU Kayu
    Education and Research Center of Fermentation Studies, Faculty of Agriculture, Kagoshima University
  • TAKAMINE Kazunori
    Education and Research Center of Fermentation Studies, Faculty of Agriculture, Kagoshima University The United Graduate School of Agricultural Sciences, Kagoshima University

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Other Title
  • 近赤外分光分析法による焼酎もろみ中のアルコール濃度測定
  • キンセキガイ ブンコウ ブンセキ ホウ ニ ヨル ショウチュウモロミ ナカ ノ アルコール ノウド ソクテイ

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<p>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.</p>

Journal

  • BUNSEKI KAGAKU

    BUNSEKI KAGAKU 71 (7.8), 425-430, 2022-08-05

    The Japan Society for Analytical Chemistry

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