Formol titration method

The formol titration method is an analytical technique used to quantify the total amino acids in sake. It relies on the property that amino acids react with formalin (formaldehyde solution) and are converted into compounds that show acidity. Specifically, a neutralizing agent is first added to the sake containing the amino acids, and then neutral formalin is added. An alkaline titrant is then used to carry the reaction forward, and the final amount of amino acids is measured. This measurement makes it possible to evaluate the amino acid level of the sake accurately, which is an important indicator of its flavor and quality.