On the keto-acids in sake brewing

Abstract

The determination of keto-acids was carried out in the mash in saké brewing by the. Clift-Cook (1932) method. The main keto-acid was presumed to be pyruvic acid. It was shown that the acids were remarkably sccumulated in the course of vigorous fermentation and then gradually diminished. Thus the detection of these acids do not always define abnormal sake as formerly raported by the authors (Vol.48, No.10 of this journal).