Analysis of metabolites in Japanese alcoholic beverage sake made from the sake rice Koshitanrei. Issue 8 (3rd August 2019)

• Record Type: Journal Article
• Authors: Ichikawa, Eri; Hirata, Shougo; Hata, Yuko; Yazawa, Hisashi; Tamura, Hiroyasu; Kaneoke, Mitsuoki; Iwashita, Kazuhiro; Hirata, Dai
• Is Part Of: Bioscience, biotechnology, and biochemistry. Volume 83:Issue 8(2019)
• Page Start: 1570
• Page End: 1582
• Publication Date: 2019-08-03
• Subjects: Koshitanrei -- metabolite -- metabolome analysis -- rice -- sake; Biotechnology -- Periodicals; Biochemistry -- Periodicals; 660.6
• DOI: 10.1080/09168451.2019.1608804
• Languages: English
• ISSNs: 0916-8451

Abstract

ABSTRACT: In sake brewing, the steamed rice is used in two ways, added to sake-mash (as kake-mai ) and making koji . The rice is an important determinant for the quality of sake, as the metabolites in sake affect its taste/aroma. The sake rice Koshitanrei (KOS) was developed in Niigata Prefecture by genetically crossing two sake rice, Gohyakumangoku and Yamadanishiki . 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 kake-mai or total rice (both kake-mai and koji ) 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. Graphical abstract: : Metabolites in sake affect the taste and aroma. Specific metabolites affected by the sake rice Koshitanrei were identified by sake metabolome analysis method.