清酒醸造の連続化に関する研究 : (第2報)単槽型式による酒母連続製造条件の検討

概要

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To find favorable conditions for continuous Moto (seed mash)-brewing, model scale (3Kg) brewing was carried out semicontinuously for as long as 15 days at various temperatures (15 and 20°C) and concentrations of Moto (Be 6,8 and 10). The changes in this constituents and yeast activity were investigated during that period. The thermophilic digested mixture consisted of Koji, steamed rice and water which were supplied as feed for the fermentor every 24 hours.When a steady state of Be was maintained, alcohol content, total acidity and coloration also showed constant. But in general it was observed that the concentrations of reducing sugar and amino acid had decreased and that of dextrin increased as the semicontinuous brewing proceeded. When semicontinuous Moto-brewing was run at 15℃ and Be 8,the yeast population in the Moto was 1.0〜1.5×10^8/ml and its activity of propagation, compositions of sugar and the other constituents remained comparatively constant and its quality was also desirable.
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