Proton nuclear magnetic resonance and Raman spectroscopic studies of Japanese sake, an alcoholic beverage

The hydrogen-bonding property of water–ethanol in Japanese sake, a kind of brewage, was examined on the basis of both 1H NMR chemical shifts of the OH of water–ethanol and the Raman OH stretching spectra. In 20% (v/v) EtOH-H 2O solution, amino acids as well as organic acids caused low-field chemical...

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Bibliographic Details
Published in:Journal of bioscience and bioengineering 2005-05, Vol.99 (5), p.493-501
Main Authors: Nose, Akira, Myojin, Makoto, Hojo, Masashi, Ueda, Tadaharu, Okuda, Takeyuki
Format: Article
Language:English
Subjects:
ALCOHOLIC BEVERAGES
Biological and medical sciences
Biotechnology
chemical shift in 1H NMR
Ethanol - analysis
Flavonoids - analysis
Food Analysis - methods
Fundamental and applied biological sciences. Psychology
hydrogen bonding
Japan
Japanese sake
Magnetic Resonance Spectroscopy - methods
NMR SPECTROSCOPY
Phenols - analysis
polyphenol
Polyphenols
Protons
Raman spectrum
SPECTROMETRY
Spectrum Analysis, Raman - methods
STRUCTURAL CHANGE
Water - analysis
water structure
water–ethanol
wine
Wine - analysis
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Summary:The hydrogen-bonding property of water–ethanol in Japanese sake, a kind of brewage, was examined on the basis of both 1H NMR chemical shifts of the OH of water–ethanol and the Raman OH stretching spectra. In 20% (v/v) EtOH-H 2O solution, amino acids as well as organic acids caused low-field chemical shifts, i.e., the development of a hydrogen-bonding structure. Additional functional groups, apart from the essential amino- and carboxyl groups, in amino acids caused differences in their effects. The low-field chemical shifts caused by solutes were demonstrated under constant pH conditions maintained by sodium hydrogen citrate. Using both the measurement of 1H NMR chemical shifts and Raman OH stretching spectra, the strength of the hydrogen bond of water–ethanol in Japanese sake products was found to be correlated with the total concentration of organic acids and amino acids. Glucose or saccharides should not have a strengthening effect on the hydrogen bond of water–ethanol. The effects of the main inorganic ions and amines were also discussed. It was concluded that chemical components originating from the starting material, rice, or products produced by microorganisms during the ethanol fermentation affect the hydrogen-bonding structure in Japanese sake.
ISSN:1389-1723
1347-4421
DOI:10.1263/jbb.99.493