清酒醸造における有機酸の研究 : (第5報)各種〓の有機酸含量の比較

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Organic acid contents in seed mash consisting of 8 kinds of Ki-Moto, 11 kinds of Yamahai-Moto, 8 kinds of Sokujyo-Moto and 3 kinds of Koontoka-Moto were determined in order to investigate the relation between the type of seed mash and its organic acid content. The sample was obtained from Hinonsaiko (highest temperature stage) and Karashi (before use as a seed mash) during the seed mash process.The total amount of organic acids and acetic acid content were the highest in Ki-Moto and then followed by Yamahai-Moto. Total amount of organic acids and acetic acid in Ki-Moto type seed mash (natural brewing), such as Ki-Moto and Yamahai-Moto, were considerably larger than that in Sokujyo type seed mash (quick brewing), such as Sokujyo-moto and Koontoka-Moto. Lactic acid content in Ki-Moto type seed mash was considerably larger than that in Sokujyo type seed mash, while succinic acid content in the former was lower than that in the latter. Lactic, acetic, and succinic acid contents in Ki-Moto type seed mash accounted for 82%, 6.5-7.5%. and 3.0-3.5% of total amount of organic acids, respectively. On the other hand, in Sokujyo type seed mash these values were about 70%, 6.0-8.0%, and 8.0-10.5%, respectively. These results were similar to that reported in a previous paper (This Journal 38,581 (1960)).Positive correlation was observed between lactic and acetic acid contents in Yamahai-Moto, but no correlation was observed in other seed mashes.Variances of lactic, succinic, and acetic acid contents in each types of seed mash were lower than those of other organic acids.
社団法人日本生物工学会の論文

清酒醸造における有機酸の研究 : (第5報)各種〓の有機酸含量の比較

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