Table 2.

Properties of sake brewed on a small scale

Strain/plasmidSake meterGlucose (%)Ethanol (%)Aciditya (ml)Amino acidityb (ml)Ethyl acetate (ppm)Isobutyl acetate (ppm)Isobutyl alcohol (ppm)Isoamyl acetate (ppm)Isoamyl alcohol (ppm)Ethyl caproate (ppm)
YPHT/YEp24−556.4127.12.128 ± 3c 0.05 ± 0.07130 ± 60.27 ± 0.05110 ± 40.38 ± 0.00
YPT1/YEp24−566.7125.72.135 ± 60.13 ± 0.03170 ± 80.33 ± 0.00120 ± 60.41 ± 0.04
YPHT/YEp24-ATF1−576.9117.12.285 ± 60.77 ± 0.07130 ± 56.5 ± 0.5594 ± 50.38 ± 0.02
YPT1/YEp24-ATF1−576.8115.72.1140 ± 243.0 ± 0.56160 ± 1113 ± 2.284 ± 30.44 ± 0.01
YPHT/YEp24-IAH1−576.8116.92.235 ± 110.07 ± 0.06130 ± 90.21 ± 0.04110 ± 40.41 ± 0.03
  • a Acidity indicates the volume of 0.1 N NaOH which titrates a 10-ml sample of sake.

  • b Amino acidity indicates the volume of 0.1 N NaOH which titrates formol nitrogen in a 10-ml sample of sake.

  • c Values are means ± standard deviations from three or four different tests.