清酒釀造に於ける有機酸の研究 (第1報) : 米・麹・〓・醪・清酒及び酒粕中の有機酸組成について

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The constituents of the organic acid in rice (25% polished), Koji, Moto (Yeast culture) Moromi (main Mash), Kasu (Sake-lees), and Sake were determined by partition chromatography using silicagel. The results obtained were as follows.Rice contained at least 15 kinds of organic acids, of which the main constitutents were acetic, fumaric, succinic, citric, malic and glycolic acids.Organic acids Koji were very similar to those of rice except lactic acid, and their total amount was 160 mg per 100 g Koji on the basis of its dry weight, which was twice that cantained in rice. This increase is due to the production of citric, succinic, lactic and malic acids during the preparation of Koji.In Kimoto at the period of the highest temperature, lactic acid occupied 70% (750 mg/100g) of the total acid, followed by acetic acid and an unknown acid (70〜90 mg). Contrary to expectations, the amounts of succinic, citric and malic acids were as small as less than 50 mg.Kasu, Moromi (before the addition of alcohol) and Sake at press-filtering process were similar in the constituents of organic acid. Among them, succinic acid was the principal constituent, and malic acid was present in somewhat larger proportion than lactic acid.Judging from the results that Sake (after pasteurization) contained succinic and lactic acids in almost the same quantity (about 50 mg/100 ml) and that malic acid content was less than a half of that of lactic acid, it may be recognized that lactic acid increased, but malic acid decreased during storage.
社団法人日本生物工学会の論文
1960-07-15

清酒釀造に於ける有機酸の研究 (第1報) : 米・麹・〓・醪・清酒及び酒粕中の有機酸組成について

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