Table 1.
Profiles of sake brewed with K901 and MC87-46.
| Ethanol (%) | Sake meter | Acidity | Amino acidity | |
|---|---|---|---|---|
| K901 | 20.2 ± 3.2 | 9.9 ± 1.7 | 3.7 ± 0.72 | 1.5 ± 0.39 |
| MC87-46 | 16.4 ± 2.9 | −19.6 ± 1.5* | 5.1 ± 0.67 | 1.9 ± 0.45 |
| Organic acid concentrations (mM) | ||||
| Malic acid | Succinic acid | Lactic acid | Acetic acid | |
| K901 | 1.7 ± 0.21 | 5.7 ± 0.83 | 3.4 ± 0.57 | 7.3 ± 1.7 |
| MC87-46 | 1.4 ± 0.36 | 6.0 ± 1.1 | 3.4 ± 0.63 | 13.8 ± 3.1* |
| Aroma component concentrations (ppm) | ||||
| Ethyl acetate | Ethyl caproate | Isoamyl acetate | Isoamyl alcohol | |
| K901 | 5.7 ± 0.6 | 1.9 ± 0.4 | 8.1 ± 0.2 | 231.0 ± 8.4 |
| MC87-46 | 2.0 ± 0.4* | 1.6 ± 0.3 | 2.2 ± 0.1* | 223.6 ± 8.0 |
Small-scale sake was brewed for 18 days at 15 °C. Data are presented as mean values ± standard deviation (error bars) of three independent experiments. *p < 0.01, Student’s t test.