清酒醸造における有機酸の研究 : (第9報)醪の醗酵管理に対する有機酸分析の応用

概要

論文の詳細を見る
Changes in microflora, chemical composition and organic acid contents were determined with two kinds of main mash during the course of their making. One of them was a main mash prepared from seed mash which was made by wild yeast, and the other was a main mash prepared from seed mash of Kyokai No. 7,one of the most popular strain of yeast for the sake brewing. In a mash using wild yeast, the populations of aerobic bacteria and lactic acid bacteria originated mainly from koji, were gradually decreased till the end of fermentation. Accordingly, it seemed that the effect of these bacteria on the change of organic acid contents was very little. When a marked increase in number of yeast cells was observed, the changes in organic acid contents were relatively small, while when a marked increase in alcohol formation was observed, the increases of organic acid contents were remarkable.In the mash using Kyokai No. 7,the acetic acid content decreased sharply as the yeast population increased during the period from the Tomezoe stage till the highest Baume stage and thereafter increased as reported in a previous paper.Differences in the change of organic acid contents between the mash using Kyokai No. 7 and that using wild yeast were as follows : 1) The increases in amount of most organic acids were larger in the former mash than in the latter. 2) In the latter mash, little changes were observed in the organic acid contents from 5 days to 8-10 days after the Tomezoe stage. 3) In the latter, the decrease in the acetic acid content during the period from the Tomezoe stage to the highest Baume stage was very little. The causes of these differences were discussed. It may be considered that the different patterns in the change of acetic acid content between these two mashes were originated by the nature of yeast itself.The contamination with wild yeast can be recognized by the determination of acetic acid content of a mash during the period from the Tomezoe stage to the highest Baume stage. A similar observation was reported regardilng the bacterial contamination in a previous paper.
社団法人日本生物工学会の論文
1970-04-25

清酒醸造における有機酸の研究 : (第9報)醪の醗酵管理に対する有機酸分析の応用

スポンサーリンク

概要

著者

関連論文

スポンサーリンク