ウイスキー香気成分に関する研究 : (第10報)製造工程における各種成分の挙動について : (その1)糖化, 発酵工程

概要

論文の詳細を見る
The analysis were made of the variations in composition during the mashing and fermentation period in the whisky malt manufacturing process where the whisky is made from malted barley. Comparative studies were also made between Australian and domestic malted barley.I. Chemical analysis(1) Malted barley Australian malted barley was superior to domestic in appearance and cutting tests.(2) Mashing process The reducing sugar increased rapidly during the first period of the mashing process. Just after this process was started, total-and formol-nitrogen eluted in wort was estimated to reach upward of 80 percent of that at the final stage.(3) Fermentation process Sugar decreased with the growth of yeast. Formol-nitrogen and I. T. T. value showed an approximate 50 percent decrease during the course of fermentation.(4) During the mashing and fermentation it was observed from typical analysis that higher amounts of components were contained when Australian malted barley was used. This fact may imply that distilled Australian whisky may be rich in fusel oil and other flavor components. Comparative observation of I. T. T. value changes showed that more reductive fermentation msut be carried out where Australian malted barley was used.II. Gas chromatography Changes of low-boiling point and high-boiling point components during the course of fermentation were observed by means of gas chromatography.(1) Low-boiling point components Almost all components except n-propyl alcohol were found in greater quantity when Australian malted barley was used. These differences may depend upon the nature of the two malted barleys.(2) High-boiling point components All components were found overall to be in greater quantity where Australian malted barley was used. Concerning the formation of β-pheneylethyl alcohol there was no difference between the two cases. The quantity of this formation was much greater than for ethy lesters containing higher fatty acid. There were also unknown components, of which some showed approciable difference in amount between the two washes.
社団法人日本生物工学会の論文
1967-04-25

ウイスキー香気成分に関する研究 : (第10報)製造工程における各種成分の挙動について : (その1)糖化, 発酵工程

スポンサーリンク

概要

著者

関連論文

スポンサーリンク