泡盛醸造の新技術に関する研究

概要

論文の詳細を見る
Awamori, a type of the traditional Japanese distilled liquor Shochu, has been prodced exclusively in the Islands of Okinawa for over 500 years. With the aim of improving the quality and yield of awamori, we carried out studies on both microbial and maturational control. With regard to microbial control, methods to prevent the microbial contamination of awamori-mash were developed, and a yeast highly-suited to awamori, named Awamori No. 1 yeast, was selected. As a result, the quality and yield of awamori were effecitively improved. In terms of manurational control, the cause of and countermeasrues against an unpleasant rancid odor generated during the manuring process were elucidated. The result was that the quality of awamori during maturation and marketing was effectively stabilized. In addition, the chemical and physical changes occurring in awamori during the maturing process were investigated, resulting in a basic understanding of how to improve the quality by maturation. Outline of our studies on the maturational control of awamori is discussed.
社団法人日本生物工学会の論文
1991-07-25