黒麹燒酎醪の研究(第4報) : 第1次仕込(水麹)を應用して梅酒の製造

概要

論文の詳細を見る
Acid of plums consists mostly of citric acid. Plum-sake which is made from plums, contains in good harmony alcohol, sugar and acid, and is a favourite drink at home in the summer season. The writer studied how to manufacture plum-sake by utilizing mash of black koji shochu, especially in its primary fermentation which contains a good deal of citric acid.Sake made by adding sugar, a little citric acid, aromatic and others to the exudation of black koji made of rice or millet is inferior to that made from plums, and yet is superior to initation sake in the market.The harmony of sweet, sour, and salty tastes is seemingly stimulated by adding koji. However, it os necessary to eliminate the favour peculiar to koji.It was observed that the application of properly fermented mash or aeration often stimulate mellowness. Treatment with malt at 50℃ was favourable for the exudation of acid and sugar, but exerted a bad influence on mellowness owing to the weakening of fermenting power.
公益社団法人日本生物工学会の論文
1949-10-15