高窒素麦芽汁における高級アルコールの生産

概要

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Whisky wort contains higher amino nitrogen than beer wort, causing less formation of higher alcohols on fermentation It was expected that fermentation at a high yeast population would result in more higher alcohol formation by predominant conversion via the Ehrlich pathway.Amyl alcohol formation was linear with the amount of leucine added, and the formation of β-phenetyl alcohol from phenylalanine was also correlated to the added amunt, regardless of the yeast population.Effective liberation of amino acids by malt protease was observed in temperature shift mashing (50℃, 30min-63℃, 90min). Effective formation of higher alcohols was also observed in the fermented mash. No effect on amino acid liberation was observed on addition of some protease preparations to the mash.Effective formation of amino acids and hgiher alcohols was obtained by an isothermal mashing at 63℃ with addition of thermophilic protease. The mashing carried out at the high temperature of 63℃ was found to be good for microbiological control of the fermentation.
社団法人日本生物工学会の論文
1981-05-25