Preliminary detection method for added rice- and sugarcane-derived brewer’s alcohol in bulk samples of sake by measurement of hydrogen, oxygen, and carbon isotopes-Reference-Cited by-同舟云学术

Preliminary detection method for added rice- and sugarcane-derived brewer’s alcohol in bulk samples of sake by measurement of hydrogen, oxygen, and carbon isotopes

Published:2015-06-03 Issue:6 Volume:79 Page:1018-1020
ISSN:0916-8451
Container-title:Bioscience, Biotechnology, and Biochemistry
language:en
Short-container-title:

Author:

Hashiguchi Tomokazu¹,Akamatsu Fumikazu¹,Izu Hanae¹,Fujii Tsutomu¹

Affiliation:

1. Safety and Quality Research Division, National Research Institute of Brewing, Higashi-hiroshima, Hiroshima, Japan

Abstract

Abstract The δD and δ18O of sake without ethanol extraction as well as the δ13C of ethanol were determined in order to detect rice-derived brewer’s alcohol. Brewing tests demonstrated that the δD decreases upon addition of brewer’s alcohol (both rice- and sugarcane-derived), while the δ18O has little response to either, and the δ13C increases only for added sugarcane-derived alcohol.

Publisher

Oxford University Press (OUP)

Subject

Organic Chemistry,Molecular Biology,Applied Microbiology and Biotechnology,General Medicine,Biochemistry,Analytical Chemistry,Biotechnology

Link

http://academic.oup.com/bbb/article-pdf/79/6/1018/36807421/bbb1018.pdf

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