Studies on the Fermentation Control of Sake Mash

(XII) Effects of the kinds of Yeast strains on Semi-Continuous Brewing of Sake Mash

Abstract

1. A good steady-state was obtainod under the following condition on semicontinuous brewing of sake mash in a four-vessel system.
Feed:α-rice 2, 000 g, koji dehydrated by alchol 650 g, sterilized water 4.2 1
Feed rate: 6/2 1/day, Working volume: 121
Temp. of vessel: 1 st 14°C, 2 nd 16.5°C, 3 rd 16. 5°C, 4 th 15°C.
2. Effects of the kinds of yeasts (Kyokai No.7 (7), K (k), Awanashi (A) yeast) on amounts of various components in each vessel under a steady state of the fermentation were studied.
Fermentation rate, Alcohol content:(A)>(K)>(7)
Bé, DRS, Acidity:(7)>(K)>(A)
3. Contamination with wild-type yeasts and bacteria of sake moromi mash was not found, and the fermentation ability of yeast was not decreased during a continuous fermentation period of 60 days.