小径発酵槽を用いた清酒の深槽発酵試験

概要

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To investigate the effects of vessel diameter on large-scale sake brewing in vertical cylindrical deep fermentors, the distributions of chemical components and yeast were measured in vessels of 400 cm in depth and 6.5,12.5,25.0 and 45.0 cm in diameter.During the fermentation, the concentrations of alcohol, baume and reducing sugar varied throughout the vassel, while the concentrations of titrable acid and formol-N, and pH were uniform.Despite the variable distribution of some components in the cylindrical deep fermentors, the quality of the sake was not imparired.The grestest variation in concentrations was observed in the 25.0-cm-diameter fermentor, and the smallest in the 45.0-cm-diameter fermentor.It was concluded that fermentors of greater than 45 cm in diameter may not need additional agitation in any stage of the fermentation process.
社団法人日本生物工学会の論文
1979-11-25