積算温度の概念を用いた清酒もろみ発酵の解析

概要

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A mathematical model capable of expressing the relationship between the fermentation temperature (the main controlling variable) and the alcohol concentration (A) or Baume (B)(process variables) in the sake moromi brewing process was studied based on the concept of integrated fermentation temperature, which has long been used empirically in the sake moromi brewing. Process data obtained from 27 sake brewing factories were summarized as A^*+B^*=1,where A^* is the non-dimensional alcohol concentration and B^* is the Baume (non-dimensional). When the alcohol production rate (dA/dt) was expressed by dA/dt=(1-A/A_<max>)c_1A, where c_1 is a constant, the relationship between A^* or B^* and the integrated fermentation temperature (∫Tdt) could be expressed by A^*={1+a exp (-b∫Tdt)}_-1 and B^*={1+a^-1 exp (b∫Tdt)}^<-1>, where "a" and "b" are constants. When the process data from the 27 factories was used in these two equations, positive correlation coefficients of 0.981 or more were obtained in all cases, suggesting that the models proposed might be applicable to estimating the alcohol concentration and Baume during the sake moromi brewing process.
社団法人日本生物工学会の論文
1995-09-25