泡盛もろみの香気におよぼす発酵温度の影響

概要

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For the improvement in the aroma composition of awamori, we examined the effects of both the fermentation temperature and awamori or shochu yeasts on the formation of isobutyl alcohol in synthetic media and awamori mash. When awamori and shochu mash was fermented at 25-30℃, iso-butyl alcohol was formed at a higher concentration in awamori mash than that of shochu. When each mash was fermented at 15℃, no significant difference in the concentration of iso-butyl alcohol was observed. In synthetic media containing as a nitrogen source ammonium sulfate or both L-valine and L-leucine, a higher concentration of iso-butyl alcoholl was observed in awamori yeast than that of shochu yeast. At 15℃, awamori yeast has showed a decrease in its concentration. From these observations, we suggest that the aroma concentration in awamori could be improved by fermenting awamori mash at the low temperature of 15℃.
社団法人日本生物工学会の論文
1990-07-25