Three kinds of Japanese sake (wine), sweet, medium and dry, were analyzed using SUGAR SC1211 (a column for saccharides analysis). It was confirmed that the sweet sake had the largest sugar content.

Sample : Sake
1. Maltotriose
2. Maltose
3. Glucose
4. Glycerol
5. Ethanol

Column       : Shodex SUGAR SC1211 (6.0mm I.D. x 250 mm)
Eluent       : H2O 
Flow rate    : 1.0 mL/min
Detector     : RI
Column temp. : 80 °C

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