清酒醪の浮上開始条件の解析

概要

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The circulating flow of sake-mash in the deep fermentor has been reported by measuring the floating rate of mash agglomerate. In this work, the physical property that characterizes the self floating of sake-mash was investigated during sake brewing. A simplified model based on the general equations for the forces acting on a mash agglomerate was used for analysis of the conditions that start the self floating of sake-mash. The drag fore due to the friction in the settled layer decreased exponentially with the elapsed brewing time 2 days after the tome period and reached the minimum after 9 days. The maximum total volume of bubbles that accumulated in the mash agglomerate was measured to be about 25% and 14% of the agglomerate volume at the beginning and the end of the fermentation, respectively. These values were presumed to be sufficient to start the floating of the mash agglomerates from the model. The total bubble volume used for floating the mash during the fermentation was only about 2% of the total volume of carbon dioxide produced by the fermentation.
社団法人日本生物工学会の論文
1990-09-25