無蒸煮発酵によるグレン・スピリッツの製造とその香気成分について

概要

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The use of uncooked grain for making spirits was investigated with respect to flavor production. White-koji (Aspergillus kawachii) was used as the source of enzymes bacause of its high activity of raw starch digestion. A malt whisky yeast was selected for producing a good flavor. After adding uncooked grains to seed mash, the main mash was fermented at 30℃ for 8-10 d and then distilled twice with a 2000-ml pot still. The resulting spirits contained about 65% (v/v) ethanol.In this method for making spirits, we investigated the effects of raw materials and distillation on the flavor compponents of the spirits to produce a new type of spirits.(1) Comparison of cooked and uncooked grain for main mash.(2) Distillation of main mash before and after removing solids by centrifugation.(3) Addition of malt to main mash as a part of raw grains.The analytical data on flavor components and an organoleptic test on the spirits showed that it was possible to produce a new type of spirits using the method described above. As the conventional method of making spirits requires a large amount of heat for cooking the grain, this method has a large advantage from the point of view of saving energy.
社団法人日本生物工学会の論文
1988-11-25