Studies on the Fermentation Control of Sake Mash
(XIII) Changes of Various Components in Each Vessel under a Steady-State of Semicontinuous Brewing
1968 Volume 63 Issue 4 Pages 471-474
Details
1968 Volume 63 Issue 4 Pages 471-474
Changes of various components in each vessel under a steady-state of the semi-continuous brewing of sake were studied.
1. F-N, acidity, pH, yrosol, EtOH, n-PrOH, i-BuOH, i-AmOH, ethyl laurate phenylethyl alcohol, ethyl lactate, phenylethyl acetate and ethyl caprate continued to increase in moromi mash from the 1 st vessel to the 4 th vessel.
2. Ethyl phenylacetate, i-amyl acetate and ethyl, acetate increased in the moromi mash of the 2 nd on the 3 rd vessel than in the 1 st vessel and then decreased in the 4 th vessel.
3. Diacetyl, acetoin, Bé and reducing sugars decreased in moromi mash from the 1 st vessel, to the 4 th vessel.
4. Acetaldehyde and ITT value were varied little in moromi mash of each vessel. These results were compared with the changes of various components in ordinary saké moromi mash during fermentation.
