清酒醪の発酵管理に関する研究 : (第5報)麹および仕込水中の野生酵母の殺菌による試験醸造

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Using koji and brewing water sterilized with diethylpyrocarbonate (DEPC), brewing tests were carried out. 1. Enzymatic activities in Mizukoji were not influenced by DEPC at a concentration lower than 400 ppm. 2. Microbial activity of DEPC in Mizukoji was markedly influenced by pH. The activities were lost after 8 hrs at pH 3.4 and 2 hrs at pH 6.2,respectively. 3. A brewing test was carried out using Mizukoji (10^6/ml) inoculated with Kyokai No. 8 as a wild type yeast (TTC stain : pink). a) Mizukoji used for the preparation of seed mash was sterilized with DEPC (250 ppm) at pH 3.3-3.5. After about 3 hrs of DEPC addition, the steamed rice and Kyokai No. 7 yeast (TTC stain : red) were added to the treated Mizukoji. Kyokai No. 7 yeast was added again after 12 hrs to about 10^6/ml. In the obtained seed mash, Kyokai No. 7 yeast was cultured in a pure state. The other preparation of seed mash was obtained by incubating No. 7. and No. 8 yeast without addition of DEPC. b) Mizukoji used for preparation of Soe, Naka and Tome operations was sterilized with DEPC of 150 ppm at pH 6.4-6.2 After 6 hrs of DEPC addition, the steamed rice and seed mash were added to the treated Mizukoji (at Soe and Naka operations). 4. The results of organoleptic evaluation did not indicate any unpleasant flavor and taste with Sake sample prepared by the treated Mizukoji..
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