清酒醪の発酵管理に関する研究 : (第6報)ピロ炭酸ジエチルエステルによる清酒醪の発酵調節および清酒の殺菌

概要

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Fermentation control of Sake moromi mash and sterilization of Sake by diethyl-pyrocarbonate (DEPC) were studied. 1. When DEPC (150 ppm) was added directly to Sake moromi mash in the middle stage of fermentation (Be' 5,alcohol 11%), fermentation was extremely retarded, and Sake obtained was sweeter. 2. When DEPC (300 ppm) was added to Sake moromi mash in the last stage of fermentation (Be' 2,alcohol 17%), yeast in moromi were killed and fermentation stopped. In this way, the Sake of the desireable components can be easily obtained. 3. To putrified moromi mash, both H_2O_2(0.06-0.12%) and DEPC (250-550 ppm) were added at 5℃. After 2 hrs., the putrified bacteria and yeasts existing in the moromi were killed completely. Both DEPC and H_2O_2 were almost all decomposed after 6 hrs. Yeasts were next inoculated into the treated Sake moromi at about 10^8/ml. Thus the moromi could be fermented again. 4. Bacteriocidal action of DEPC and H_2O_2 against Hiochi bacteria in Sake (alc. 15.5%) was extremely effective when these disinfectants were added at the same time. Hiochi bacteria were killed completely at the concentrations of DEPC above 300 ppm and H_2O_2 above 0.03%. 5. From the results of organoleptic evaluation, samples of Sake containing DEPC above 400 ppm had a somewhat different flavor and taste from the control.
社団法人日本生物工学会の論文