2015
DOI: 10.11301/jsfe.16.279
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Spectral Features Characterizing Rice Wine “<i>Sake</i>” Variety Using Mid-Infrared Spectroscopy

Abstract: We developed an infrared spectroscopic evaluation method of Sake (rice wine), whose quality and taste highly depend on the chemical contents, the interactions between the components, and the pH value, using a Fourier transform infrared (FT-IR) spectrometer equipped with an attenuated total reflection (ATR) accessor y. The objective of this study is to understand the spectral features of Sake and the main components because the component balances of the amino and organic acids originating from white rice as the… Show more

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