清酒醸造における溶存酸素濃度の影響

概要

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The effects of dissolved oxygen (DO) in sake mash were investigated using a newly developed sensor for measuring DO in the ppb range. The concentration of DO was as high as 2-4 ppm in the early phase of fermentation because of air carried with materials and forced aeration, while it was as low as 0-5 ppb during the main fermentation. To estimate the effects of DO on the fermentatin and on the quality of the product, various DO profiles were applied to the sake mash process by means of a DO control system of pulse aerating system. Difference in the DO profiles did not affect the fermentation rate, except for a very low DO concentration (under 2 ppb). Analysis of the main components of the sake was carried out, which showed that the total acidity, amino acidity, volatile compounds and composition of organic acids were influenced by DO. Acetic acid and succinic acid increased at higher DO, while isoamyl acetate and other volatile esters decreased. From the view point of sake quality, DO should be controlled at 2-5 ppb for several days in the early phase, and at under 2 ppb during the main fermentation.
1992-09-25