清酒醪の醗酵管理に関する研究 : (第1報) 協会7号, 8号酵母による清酒醪の醗酵における醗酵温度の影響

概要

論文の詳細を見る
Effects of temperature of fermentation sake mash were studied by comparing two kinds of typical sake yeasts (Kyokai No.7 and No. 8).Their highest temperatures during fermentation of sake mash were controlled to reach 12°, 15° and 18℃ respectively after 10 days, and furthermore the fermentation experiments were conducted taking the 10 th, 15th and 18th days' mash samples and incubating at 10°, 15° and 20℃ respectively.Results were obtained as follow.1. In the case of low temperature, 7-mash (inoculated with No. 7 yeast) fermented normally, but the fermentation of 8-mash (inoculated with No. 8 yeast) was extremely retarded in the last stage. On the other hand, both 7- and 8-mash fermented normally at high temperature, but slight retardation of fermentation in the last stage was recognized in 7-mash. from this fact, it seems that No.7 yeast is suitable for fermentation at relatively lower temperature and No. 8 yeast at higher temperature.2. Difference in the growth of No. 7 and No. 8 yeasts at temperatures 10°, 15°, 20°, and 25℃ was not recognized and the number of yeast cells in 8-mash was larger than that in 7-mash. Therefore, the retardation at low temperature of 8-mash had no relation to the number of yeast cells.3. The surface appearances of mash in the last stage of fermentation showed no scum formation in 7-mash, and scum formation in 8-mash regardless of fermentation temperature.4. Sake drewed by No. 7 yeast had a lower content of total acid and a lorger content of isoamylalcohol than No. 8 yeast.5. The amount of F-N in the sake was not influenced by the kinds of yeast and it was larger in the ones fermented at high temperature for long time.
社団法人日本生物工学会の論文
1965-12-25

清酒醪の醗酵管理に関する研究 : (第1報) 協会7号, 8号酵母による清酒醪の醗酵における醗酵温度の影響

スポンサーリンク

概要

著者

関連論文

スポンサーリンク