清酒香気の強弱に対する米麹の効果 : 清酒醸造における清酒香気付与に対する米麹の役割について(第1報)

概要

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The aroma of sake is peculiar in comparison with other alcoholic drinks. The principal factor is supposed to be produced from rice-koji during sake brewing. In this work, we examined the role of rice-koji in the endowment of sake-aroma.Saccharified mashes prepared from stemaed-rice and rice-koji were fermented by sake yeast (strain Kyokai no. 7) at 20℃ for 10 days. Then both fermented mashes were examined for strength of sake-aroma by an organoleptic test with a 15 member panels. Results showed that all the members chose the rice-koji mash as it has the strongest sake-aroma. Volatile and non-voltile fractions were prepared fro rice-koji with a vacuum evaporator. These fractions were separately added to modified Hyduck solution and fermeted by the sake yeast strain. Fermented mashes were examined by organoleptic test for the strength of sake-aroma. The results showed that almost all the members chose the fermented broth with the non-volatile fraction added which has the strongest sake-aroma.Results of gas chromatographic analysis of the fermented mashes showed that most of the components important for the sake-aroma (as acetates of higher alcohols and ethyl acetates of fatty acids or hydroxy carboxylic acids) were detected in the fermented mash with the non-volatile fraction of rice-koji added.
社団法人日本生物工学会の論文
1980-07-25