もろみ中のグリセリン濃度に着目した大麦焼酎香味の改良

概要

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The effect of the glycerol concentration in the mash on the taste of shochu was examined. The glycerol concentration was varied by glycerol addition. Although the alcohol concentrations in the shochu were not influenced, the ester concentrations were affected by the glycerol concentration in the mash. The isoamyl acetate concentration in shochu was highest at 10 g/l of the glycerol in the mash, and the β-phenylethyl acetate concentration at 14 g/l. Barley shochu was produced using three strains of shochu yeast (Saccharomyces cerevisiae). The glycerol concentration in the mash was 6-14 g/l, and it was influenced by the glucoamylase activity in the mash and the yeast strain. When shochu was distilled from mashes under vacuum conditions, the ester concentrations were influenced not only by the concentrations in the mash but also by the glycerol concentration. By contrast, the alcohol concentrations were not influenced by the glycerol concentration. The distillation ratio of isoamyl acetate was highest at 10 g/l of glycerol, while that of β-phenylethyl acetate increased gradually. These results suggest that glycerol influences the distillation of flavor components, and that its concentration in barley shochu mash is a factor that can affect the quality of barley shochu.
社団法人日本生物工学会の論文
1995-11-25