Changes in the Charged
Metabolite and Sugar Profiles
of Pasteurized and Unpasteurized Japanese Sake with Storage
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Abstract
Japanese sake (rice wine) is commonly heat treated (pasteurized)
to maintain its quality. In this study, temporal changes in the metabolite
profiles of pasteurized and unpasteurized sake were investigated during
storage. Metabolomic analyses were conducted for eight sets of pasteurized
and unpasteurized sake obtained from single process batches stored
at 8 or 20 °C for 0, 1, 2, or 4 months. Capillary electrophoresis
time-of-flight mass spectrometry and liquid chromatography tandem
mass spectrometry were used to obtain charged metabolite and sugar
profiles, respectively. The total amino acid concentration decreased
with storage, and the decrease was faster in pasteurized sake than
in unpasteurized. The organic acid concentrations were relatively
constant in both types of sake. Peptide and glucose concentrations
increased and polysaccharide concentrations decreased in unpasteurized
sake, while they were relatively constant in pasteurized sake. Rather
than stabilizing the sake metabolite profile during storage, pasteurization
results in characteristic changes compared to unpasteurized sake