Simple measurement of fermentation ability in Saké-Moto and Saké-Moromi.

Abstract

A simplified method for determination of the fermentation ability has been designed by using a thick-glassed injection-tube. As already mentioned, the fermentation abilities of “saké-rnoto” or “saké-moromi” (saké wine mash) varied according tothe growth period of the yeast grown in them. Thus, changes in their apparent fermentation abilities (output of gas evolved in a unit hour) showed about the same ftspectg as their true ones (output of gas evolved per unit weight of the yeast in aunit hour). Several sorts of samples in two breweries in Sendai, were adopted to the test, and it was recognized that this new method is useful in management of saké-brewing.