清酒醸造における有機酸の研究 : (第6報)清酒醪における有機酸の経時的変化

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Changes in organic acid contents during 3 sets of the Moromi brewing which involves (the main fermentation of the entire Sake brewing) with three types of Moto as materials were determined by partition chromatography on the silica gel column. Ki-Moto (natural brewing) at K-brewery and Yamahai-Moto (natural brewing) and Sokujyo-Moto (quick brewing) at T-brewery were used as seed mash.From the "Hatsuzoe" stage to the "Tomozoe" stage, rhe total amount of organic acids and each organic acid content decreased markedly, because the material composed of steamed rice, Koji and water, was added to seed mash at three stages respectively. The reduction rates of the acids belonging to tricarboxylic acid cycle were smallar than those of acetic and lactic acids. In the mash using Yamahai-Moto and Sokujyo-Moto, the acetic acid content increased during the "Odori" period. It might be considered that this increase was caused by the action of other microorganisms or perhaps bacteria other than Sake yeast.From the "Tomozoe" stage to the alcohol adding stage, the changes in the organic acid contents could be classified into the three phases as follows; (1) from the Tomrzoe stage unil the 3-4th day after Tomozoe(the growing period of ydast cells), (2)from the 3-4th day until the 10-12th day(the period of main fermentation) and (3) the following period ending up with the addition of alcohol (the period of after fermentation). The changes in the acetic acid content tended to occur in close agreement with these three phases.Although very slight increases in the total amount of organic acids and titrable acidity were observed during the period of after-fermentation, individual organic acid ahowed characteristic and relatively large changes.During the processing of Moromi succinic acid content showed the highest increase of all the organic acids and it was followed by malic acid. The lactic acid content in Sake was similar to the succinic acid content, whose increase was relatively small.There were little differences in the changes of organic acid contents between mashes using Yamahai-Moto and Sokujyo-Moto in the same brewery. On the other hand, there were comparatively large differences between Yamanai-Moto and Ki-Moto mash in spite of their belonging to the same type of seed mash. These results suggest that changes in organic acid contents during the Moromi brewing depend largely on the brewing conditions rather than the type of seed mash.
社団法人日本生物工学会の論文
1968-02-25

清酒醸造における有機酸の研究 : (第6報)清酒醪における有機酸の経時的変化

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