Analysis of the sake exhibited at the Toji Seminar in Heisei 20～31（2008-2019）

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  • 平成20～31年杜氏セミナー出品酒の解析
  • ヘイセイ 20~31ネン トウジ セミナー シュッピンシュ ノ カイセキ

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Abstract

<p>As one feature of the sake production year based on the sake rice analyses, the digestibility Brix shows a high positive correlation with the glucose and a negative correlation with the items/factors related to the fermentation process, alcohol, sake meter values etc. As a result, it was indicated that the glucose content showed a positive correlation（p＝10％） with the overall evaluation. In a factor analysis, factor 1 -- solubility of the raw material rice, with respect to the fermentation, high digestible Brix and glucose, contribute to the evaluation were good ; factor 2 -- i-AmOH, al-added amount, low acidity, were interpreted as density and cleanliness. This result could lend credence to the report by Sato et al. who proposed the basic structure of the taste of sake. In the sake group with minimal fragrance defects, we analyzed the effect of the sake components on the overall evaluation for each exhibition year. Et-Cap, glucose, sake degree, amino acid degree, and i-AmOAc were selected as the items/factors with a great contribution. However, it was suggested that changes in the panel's examination criteria affected the contribution rate of Et-Cap and glucose to the overall evaluation.</p>

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