清酒醪の発酵管理に関する研究 : (第8報)清酒の半連続醸造について

概要

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A new mehtod of semi-continuous brewing of sake mash in a four-vessel system has been devised using Kyokai No. 7 yeast.A good steady state was obtained under following conditions.Feed : α-rice 2000 g, dehydrated koji by alcohol (A-koji 650 g, sterilized water 4.3 l Feed rate : 6/3 l/(day) Working volume : 12 l Temp. of vessels : 1st 13℃, 2nd 15℃, 3rd 15℃, 4th 14℃ Maximum and minimum values of various compnoents in each vesel under a steady state of brewing were as follow 1st vessel : Be 6.8〜6.5,R-S 6.8〜6.4,Alc. 5.5〜8.6 Acidity 1.3〜1.8,F-N 0.5〜0.8 2nd vessel : Be 5.0〜4.2,R-S 4.8〜4.5,Alc. 10.5〜10.3 Acidity 2.3〜2.6,F-N 1.4〜1.7 3rd vessel : Be 3.5〜1.8,R-S, 3.6〜3.0,Alc. 14.5〜16.0 Acidity 2.3〜2.7,F-N 2.1〜2.4 4th vessel : Be 0.4〜0.2,R-S 2.0〜1.7,Alc. 16.8〜18.1 Acidity 2.4〜2.8,F-N 2.3〜2.7 In spite of open fermentation, contamination by wild type yeasts and bacteria of sake moromi mash was not recognized and the fermenting capacity of yeast (Kyokai No. 7) was not decreased during a continuous fermentation period of 60 days.From the results of organoleptic evaluation, the sake produced by continuous fermentation had no different or abnormal flavor or taste from ordinary sake.
公益社団法人日本生物工学会の論文
1967-04-25