Disaccharide

Disaccharides are a general term for sugars formed by the bonding of two monosaccharides. In general, hydrolysis breaks one molecule of a disaccharide down into two molecules of monosaccharides. In sake, disaccharides play an important role mainly during fermentation, serving as an energy source that supports fermentation by yeast. Representative disaccharides include sucrose (table sugar) and maltose. How these sugars contribute to sake brewing also affects the sake's flavor, aroma, and final alcohol content.