14C concentration of liberated CO2 in the free fermentation process of Japanese SAKE brewing |
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| Authors: | Y Yamada A Kaji M Itoh N Kiriyama K Komura K Ueno |
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| Institution: | (1) School of Pharmacy, Hokuriku University, Kanagawa-machi, 920-11 Kanazawa, Japan;(2) Low Level Radioactivity Laboratory, Kanazawa University, Tatsunokuchi-machi, 923-12 Ishikawa, Japan |
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| Abstract: | The daily variation of14C concentrations of liberated CO2 in the free fermentation process of Japanese SAKE brewing was studied. Each of the concentrations measured in the initial and final stages of the fermentation process correlated with levels of koji rice and steamed rice used for SAKE production, which had been obtained from different areas. This shows that analysis of fermenting CO2 of SAKE could be used to estimate the14C level in a local environment. |
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