The Method of Discrimination of Saké from Synthetic Saké(1)

Suger Caramelizing Reaction in the alkaline state

Abstract

Brewed Saké has higher bnffer action than synthetic Saké; therefore, the addition of an equa volume of alkali brings difference of pH between the former and the latter. On the other hand, the caramelizing reaction is governed absolutly by the value of pH in some range. We studied on the factors which have influence on the caramelizing reaction of Saké, and ascertained that we could discriminate Saké from Synthetic Saké by the degree of caramelizing of Samples on addition of an equal volume of alkali, after experiments whichh many samples. The most suitable conditions were searched of the reaction.(The discrimination of Saké from synthetic one, is necessary from the view-point of revenue superintendence.)