清酒釀造に及ぼす酒造好適米の心白の影響 : 原料米の酒造適性に関する研究(第5報)

概要

論文の詳細を見る
Differences in the suitability for sake brewing of two types of grain, one with a central white core (shinpaku) and the other without such a core (muhaku), were investigated. In the koji making process, the degree of mycelial penetration and α-amylase production were higher with shinpaku than with muhaku. However, no differences in the activities of glucoamylase and acid carboxypeptidase, which affect the control of the fermentation process, could be detected between the two types of grain. In a sake brewing test using steamed rice produced with the two types of grain, the volume of sake obtained and total acid in the sake made with shinpaku were higher than in that made with muhaku. However, other general and flavor components in fresh sake made using the two types of grain showed no clear differences.
社団法人日本生物工学会の論文
1997-05-25