The sugars contained in sake were investigated by the Somogyi's differential yeast fermentation procedure (1), and paper chromatograph (2).
(1) Glucose (about 2_??_3%) and dextrins (about 1_??_1.5%) were determined, but maltose was not estimated as shown in Table 1. Average degree of polymerization of dextrins was low value (about 3 as glucose units), hence the main constituent of the dextrins was assumed to be oligosaccharides of comparatively lower polymer.
(2): Seven sugars (labelled as “a”, “b”, “c”, “d”, “e”, “x”, and “x′” spots) were detected by the usual and multiple development methods (Fig. 1_??_2). “a”, “b” and “c” spots have been identified as glucose, isomaltose, and panose (4-α-isomaltopyranosil-_D-glucose) and “d”, and “e” spots tentatively as tetra- and pentasaccharide respectively. “x” and “x′” spots were unknown nonfermentable sugars, “x′” spot was corresponding with cellobiose in the R value. However, no evidence for the presence of free pentoses and maltose was obtained on any of the chromatograms.
In Table 4 the results of the quantitative determination by the paper chromatography with two sample are shown. More isomaltose was contained than any of other dextrins (nonfermentable sugars).