Abstract
Organic acids in sake affect its aroma and color and help control the activity of microorganisms. This study used liquid chromatography coupled with isotope ratio mass spectrometry and solid-phase extraction to determine the stable carbon isotope ratios (δ13C) for malic acid, lactic acid, and succinic acid in 49 sake samples. The mean δ13C of lactic acid was −25.6 ± 2.1‰ in kimoto samples and −20.2 ± 2.5‰ in sokujo sample. According to linear discriminant analysis using δ13C of lactic acid, 87.8% of kimoto and sokujo samples were correctly identified. The proportion of brewers’ lactic acid in sake could be calculated from the δ13C value of lactic acid for the first time. The productions of malic acid and succinic acid may be conducted by some kinds of fermentation and the mechanism of the tricarboxylic acid cycle by using δ13C of malic acid and succinic acid.
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