2013 Volume 108 Issue 7 Pages 527-538
Components of sake made on a small scale often differ from those in sake brewed on a large scale, such as an industrial scale. In order to approximate the quality between small scale and large scale brewing, we studied the influence of the shape and/or capacity of vessels on components in moromi mash in a small scale, such as 100g-400g of the total rice. Results showed that, the larger the volume or the height of the space in vessels as well as the surface area of moromi mash were, the lower the concentration of malic acid and lactic acid, though, the higher were those of the succinic acid and acetic acid. The surface area or the height of moromi mash especially strongly affected concentrations of organic acids in sake in comparison with the volume or the height of the space. It is presumed that the differences in the concentrations of malic and succinic acid in moromi might be caused by an increase in the activity of enzymes in the TCA cycle in yeast cells, such as succinic dehydrogenase and fumarase.
