How are amino acids and peptides generated during sake production?

Study for the WSET Level 3 Award in Sake Exam. Access flashcards, multiple-choice questions, hints, and detailed explanations. Prepare effectively and confidently for your sake exam!

Amino acids and peptides in sake production are primarily generated through the action of proteases on proteins. During the sake brewing process, koji mold (Aspergillus oryzae) is cultivated on steamed rice. This mold produces enzymes, including proteases, which break down the proteins present in the rice into smaller peptides and free amino acids. These compounds are essential for fermentation as they contribute to umami flavors and provide nitrogen that yeast requires for growth and fermentation.

The breakdown of sugars occurs during the saccharification process as starches are converted to sugars by enzymes (amylases) from koji, but it does not directly relate to the generation of amino acids and peptides. Similarly, while yeast fermentation does produce other important flavors and compounds, it does not generate amino acids and peptides directly from proteins. Additionally, the addition of alcohol does not play a role in the generation of amino acids and peptides; rather, it is a product of fermentation itself. Therefore, the action of proteases on proteins is the correct mechanism for amino acid and peptide generation in sake production.

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