Studies on Changes in Color and Flavor of Sake caused by Exposure to Light and Storage

(X) Origin of kynurenic acid

Abstract

An analytical method for determination of kynurenic acid content in sake was adopted as follows. Kynurenic acid fraction was isolated from sake by polyamide column chromatography and this fraction was analysed by fluorometry or UV spectrometry.
As rice koji do not contain kynurenic acid, it was confirmed that increase in its content was due to production of kynurenic acid by yeast in moromi. Conditions for the production of kynurenic acid by yeast were studied.