Year: 1995
Type: article
Abstract: A simplified brewing method of sake was developed by using ampouled pure yeast. Rice koji made from 75% polished general rice (Nihombare), and steamed rice of 75% polished glutinous rice were used in brewing with enzyme (gluc-100) in 1/2000 weight of steamed rice. The results were as follows: i, Good fermentation was attained at 18-20°C for 16 days by using ampouled pure yeast at the first addition of raw materials. According to sensory tests, better results were obtained with 110% of water rate per rice than 130% water rate, with glutinous rice than general rice, and with 5% of koji than 10 or 20% koji rate.(3) The amount of lactic acid added gave no appreciable difference in results within the range 0 to 4% ml/ of water for mashing. Three strains of harmful lactic acid bacteria did not grow in fermentingmoromi without added lactic acid.(4) As to aroma components, the fermented moromi showed high productivity of isoamyl acetate and high A/B (isoamyl alcohol/isobutyl alcohol) ratio.
Authors: Masaru HOSAKA, Yoshiro KONDOH, Junji SUZUKI, Yukiyasu KASAHARA, Ayano SATOH, Masahiko INOMOTO, Hisayasu NAKATA, Takashi SAKAI
Institution: Tokyo University of Agriculture
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W2331778681