2026-10-14T10:35:59Z https://api.figshare.com/v2/oai

oai:figshare.com:article/34014811 2026-09-28T14:59:36Z category_4 category_146 category_8 category_12 category_21 category_24 category_873 category_45 category_734 portal_87 item_type_3 month_year_09_2026

Making a Sake-like Product Using Western Brewing Techniques Chijindu Peace Onwuchekwa (25131907) Christian Schubert (330503) Matthew Aitkens (25131910) Rahul Sen (21095971) Heena Rani (20842379) Scott Lafontaine (1473310) Biochemistry Space Science Microbiology Cell Biology Biotechnology Evolutionary Biology Chemical Sciences not elsewhere classified Sociology Biological Sciences not elsewhere classified Exogenous enzymes flavor chemistry product innovation rice fermentation sake yeast sake-like beverage <p>Sake is a traditional Japanese beverage made with rice, water, yeast and koji. The global demand for sake has increased with exports rising over 23% in 2023–2024. Conventional sake brewing relies on koji-based simultaneous starch degradation and fermentation, extended processing times, and strict environmental control limiting accessibility for Western craft beverage producers. This study evaluates employing a Western-style brewing staged production approach in which koji is replaced by exogenous enzymes for rice starch saccharification and the resulting wort is fermented with sake yeast. Laboratory-scale fermentations with worts made from 100% rice were used to assess the effects of polishing rate (50% and 60%) and three sake yeast strains on fermentation performance. Yeast #7 consistently exhibited faster fermentation kinetics and higher ethanol production than yeast #9 across all polishing levels. Pilot scale trials (∼15-20 L), also performed with the non-foaming yeast #1801, confirmed these trends. Chemical analyses showed sake treatments made through the western brewing approach aligned with commercial ginjo and daiginjo sake in alcohol by volume, Sake Meter Value, and total acidity while exhibiting drier profiles. GC-MS/MS analysis revealed comparable concentrations of key aroma volatiles. Complementary sensory evaluation indicated subtle differences in balance and aroma. These results demonstrate that a western brewingapproach can be a scalable and technically viable pathway for producing sake-like beverages.</p> 2026-09-28T14:59:36Z Dataset Dataset 10.6084/m9.figshare.34014811.v1 https://figshare.com/articles/dataset/Making_a_Sake-like_Product_Using_Western_Brewing_Techniques/34014811 CC BY 4.0