In sake brewing, the steamed rice is used in two ways, added to sake-mash (as ) and making . The rice is an important determinant for the quality of sake, as the metabolites in sake affect its taste/aroma. The sake rice (KOS) was developed in Niigata Prefecture by genetically crossing two sake rice, and . However, the metabolites in sake from KOS have not been analyzed. Here, to investigate the characteristic metabolites in sake from KOS, we performed two types of small-scale sake-fermentation tests changing only the rice used for or total rice (both and ) by these three rice cultivars and examined the effect of KOS on sake metabolites by the metabolome analysis method using UPLC-QTOF-MS. We identified the peaks/metabolites, whose intensity in sake from KOS was higher/lower than those from the other cultivars. The brewing properties of KOS were partially characterized by this analysis.
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http://dx.doi.org/10.1080/09168451.2019.1608804 | DOI Listing |
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