Measurement and multivariate analysis of fluorescent components during sake brewing

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Key Points

This research aims to analyze the emergence and changes of fluorescent substances during sake fermentation using excitation-emission matrix (EEM) measurements.
Conducted EEM measurements of fluorescent peaks during fermentation stages using two rice types (Sasa Nishiki and Kurano Hana).
Analyzed EEM data through principal component analysis (PCA) to explore trends over fermentation days.
Utilized multidimensional scaling (MDS) and regression analysis to correlate fluorescent components with sake characteristics.
Identified six fluorescent peaks in the EEM, with PCA showing separation trends based on the fermentation duration.
First principal component reflected peaks A, B, C; the second involved A, B, C, D, E.
Regression analysis revealed correlations between acidity and sake grade with the XI axis.

Measurement reveals changes in fluorescent components during sake fermentation, suggesting potential for improved management.

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Maruo et al. (2026) studied this question.

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