Rapid Determination of Sucrose Added to Shochu

Abstract

Addition of a little sucrose to Shochu changes its taste. If we analyze its quantity quickly, it is easy to design a taste of the new type Shochu. Then we developed the rapid determination method as follows: 0.2ml of the sample (Shochu) is added to 0.8ml of the invertase solution (3.7 5units/ml in 0.1 M citrate buffer at pH 4.6), and the mixture is incucated at room temperature (about 25°C) for 30 min. Thereafter the glucose produced is colonmetrically determined with the glucose-oxidase or o-toluidin-borate method.