JOURNAL OF THE BREWING SOCIETY OF JAPAN
Online ISSN : 2186-4012
Print ISSN : 0914-7314
ISSN-L : 0914-7314
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Volume 106, Issue 1
Displaying 1-9 of 9 articles from this issue
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  • Speculation on the ratio of materials derived from C4 plants in Sake and Shochu
    Sachie HORII, Tomokazu HASHIGUCHI, Yukari IGI, Hanae IZU, Shigetoshi S ...
    2011 Volume 106 Issue 1 Pages 45-49
    Published: 2011
    Released on J-STAGE: June 13, 2016
    DOIhttps://doi.org/10.6013/jbrewsocjapan.106.45
    JOURNAL FREE ACCESS
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    We determined the carbon isotope ratio (δ13C) of ethanol in Sake and Shochu by isotope ratio mass spectrometry (IR-MS). In ethanol condensation, the vacuum condensation had a lower carbon isotope discrimination ratio than simple distillation. Moreover, vacuum condensation was more effective in comparison to simple distillation. In Sake, there was a positive relationship between the δ13C value and the ratio of ethanol of added brewing -alcohol in the ethanol of Sake. It seems that we could speculate on the ratio of added brewing -alcohol. In an analysis of commercial Sake, the δ13C value among Junmai-shu, Honjozo-shu, and Futsuu-shu was significantly different. In Shochu, a relationship between the δ13C value and the ratio of ko-rui in konwa Shochu was observed. It is suggested that the mixing ratio could be presumed by the δ13C value. The analysis of commercial Shochu supported the possibility of such speculation.
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  • Estimation of the mechanism for cis and trans rose oxides formation in sweet potato shochu.
    Kazunori TAKAMINE, Yumiko YOSHIZAKI, Shogo SHIMADA, Soichiro TAKAYA, H ...
    2011 Volume 106 Issue 1 Pages 50-57
    Published: 2011
    Released on J-STAGE: June 13, 2016
    DOIhttps://doi.org/10.6013/jbrewsocjapan.106.50
    JOURNAL FREE ACCESS
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    Cis and trans rose oxides（rose oxide） detected in sweet potato shochu were 0.8 ~ 4.6μg/L and 0.3~ 1.9μg/L, respectively. The aroma threshold value of rose oxide in a 25% ethanol solution and sweet potato　shochu was 0.35μg/L and 14μg/L, respectively. The aroma of rose oxide was evaluated as a sweet, floral, and rose-like flavor. Rose oxide was not included in a first moromi-mash and a sweet potato. Linalool, nerol, geraniol, and α -terpineol were not converted to rose oxide though citronellol was in the modelmoromi (pH4.2, 15% alcohol) incubated for five days at 30°C .The distillation process and the pH 3.5 orless in the model moromi promoted conversion from citronellol to rose oxide. It was found that koji moldand Saccharomyces cerevisiae were not able to convert citronellol to rose oxide. The bioconversion of citronellolfrom geraniol was not koji mold but S. cerevisiae. Our results indicated that citronellol bioconvertedfrom geraniol by S. cerevisiae during the fermentation process was further converted to rose oxide byan acid-catalyzed reaction. Also, we confirmed that this chemical conversion was promoted by distillation.
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