Analysis of Sake Mash Using Multichannel Taste Sensor

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Author(s)

Abstract

The titrable acidity of and the ethanol concentration in sake mash were measured using a multichannel taste sensor system. A positively charged membrane responded to ethanol and the electric response of the membrane showed good agreement with those determined by gas chromatography in the measurement of sake mash. It was considered that the responses were induced by a change in the activity coefficient of anions. The titrable acidity of sake mash was measured using an electrode with a negatively charged membrane, because the electric response of the membrane showed a strong correlation with the titrable acidity of sake. The result showed good agreement with the value determined by titration, and the agreement was slightly increased by multiple regression together with the electric response of the positively charged membrane. Therefore, it is concluded that this method is useful for determination of the ethanol concentration in and the titrable acidity of sake mash. The results show that the taste sensor can be used for monitoring of those values in sake fermentation.

Journal

  • Journal of Fermentation and Bioengineering

    Journal of Fermentation and Bioengineering 82(4), 371-376, 1996-10-25

    The Society for Biotechnology, Japan

References:  16

Cited by:  18

Codes

  • NII Article ID (NAID)
    110002682385
  • NII NACSIS-CAT ID (NCID)
    AA10702688
  • Text Lang
    ENG
  • Article Type
    Journal Article
  • ISSN
    0922338X
  • NDL Article ID
    4659082
  • NDL Source Classification
    ZP15(科学技術--化学・化学工業--醗酵・微生物工学)
  • NDL Call No.
    Z53-S65
  • Data Source
    CJP  CJPref  NDL  NII-ELS  Crossref 
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