Quality control in saké-brewing factory
(I) Measures for preventing the so-called protein turbidity in the process of saké-brewing
1962 Volume 57 Issue 1 Pages 81-85
Details
1962 Volume 57 Issue 1 Pages 81-85
In order to minimize the turbidity of Saké by changing its manufacturing process, three factors, the amunt of Koji used, the maximum temperaturs of Koji, and the time interual between Shimaishigoto ane Dekoji, were checked with two levels following the design of experiments. The results are as follows.
1) The turbidity of saké could be improved by decreasing the amount of Koji used other factorshad no effect on the turbidity.
2) All factors had no effect on the yield of Saké in the levels examined
3) As regards effects on the quality of Saké, the use of much amounts of less-aged Koji gave good results in spring, but the effect turned fruitless on aging in autumn. The quality was not good with the use of much amount of aged Koji.
4) No effect was observed with other measurable qualities of Saké, e. g., density (Bé), alcohol content and acidity.
