積算温度の概念を用いた清酒もろみにおけるボーメおよびアルコール濃度の予測

概要

論文の詳細を見る
A prediction method for the sake moromi fermentation process using the concept of"integrated fermentation temperature"was investigated. Analysis of the 70 process data items using the model revealed that not only could the alcohol concentration and Baume values be predicted in a short period, but also these state variables could be evaluated even over a long fermentation period. Although the method was inadequate for deciding the fermentation temperature control variables directly, it was able to determine the integrated fermentation temperature that would yield target alcohol concentration and Baume values. The results of sake brewing tests clearly proved the effectiveness of the model.
社団法人日本生物工学会の論文
1998-09-25