工業規模の清酒深槽発酵試験

概要

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The brewing industry has recently focused its attention on the socalled deep fermentors.To establish a basis for designing deep sake-fermentors, industrial scale tests were conducted in three different sizes of cylindrical fermentors, 0.64 m dia.×11 m height (capacity, 3.5 kl), 2.9 m×7.5 m (45 kl), and 3.3 m×11.0m (90 kl).Sake-mash forms three layers in fermentors; the lower one, a rice-particle-rich layer; the middle, a rice-particle-free layer; and the upper, a froth layer. The degree of scattering of various component concentrations is large in the lowest layer, and small in the upper two layers.In the small fermentor of 0.6 m in diameter, an appreciable scattering of the concentration of reducing sugar was observed when the sake-mash depth exceeded 6 m, whereas the baume number and the alcohol concentration were approximately uniform even when the depth was 9.2 m.In the large fermentors of 2.9 and 3.3 m in diameter, the concentrations of reducing sugar, etc. were uniform and successful fermentation occurred. The success of fermentaiton in the large fermentors is mainly due to the favorable agitation induced by rising bubbles and the accompanying rice particles near the tank wall, which results in good quality in conventional functional tests.
社団法人日本生物工学会の論文
1979-11-25