title: 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.
abstract: The δD and δ(18)O of sake without ethanol extraction as well as the δ(13)C 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 δ(18)O has little response to either, and the δ(13)C increases only for added sugarcane-derived alcohol.
authors: a Safety and Quality Research Division , National Research Institute of Brewing , Higashi-hiroshima, Hiroshima , Japan.
authors: Tomokazu
authors: T
authors: Hashiguchi
authors: Fumikazu
authors: F
authors: Akamatsu
authors: Hanae
authors: H
authors: Izu
authors: Tsutomu
authors: T
authors: Fujii
mesh_terms: D000434:Alcoholic Beverages / Q000032:analysis*; D002247:Carbon Isotopes / Q000032:analysis; D000431:Ethanol / Q000737:chemistry*; D006859:Hydrogen / Q000032:analysis*; D012275:Oryza / Q000737:chemistry*; D010100:Oxygen / Q000032:analysis*; D031786:Saccharum / Q000737:chemistry*
chemical_list: D002247:Carbon Isotopes; D000431:Ethanol; D006859:Hydrogen; D010100:Oxygen
keywords: alcohol-added sake; detection of added brewer’s alcohol; isotope ratio analysis; unadulterated sake