清酒釀造における原料米の酒造適性 : 原料米の酒造適性に関する研究(第3報).

概要

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To investigate the suitability of different varieties of rice for sake brewing, rice used in sake making and for daily food was obtained from all parts of Japan. Ninety-two varieties were measured with respect to their chemical and physical properties and digestibility, and they were then applied to a sake brewing test. Correlation analysis showed that some varieties of rice, which needed a long polishing time and were fermented slowly, had high amino acidity in sake, and left a certain amount of sake cake at the end of fermentation. On the other hand, other varieties, which absorbed a large amount of water and digested well, were brewed to give sweet sake low in alcohol. To visualize the suitability of the varieties for sake brewing, factor-scores concerning the qualities of the sake produced and the rate of utilization of raw materials were analyzed. An equation of suitability for sake brewing was formulated from the contribution rates of the factor analysis.
1996-07-25